Pizza Buns - Great for Lunch!

When the older boys were in Calvin I made these a lot for lunches.  Then Yvonne and I made them for the school's hot lunch day.  I'm making them again for my last four teenagers - easy to pop in a lunch on the way out the door.

Pizza Bun Dough- 
7 cups warm water
3 tablespoons Yeast
1/2 cup sugar
17-18 cups flour
1 cup margarine or butter, room temperature
2 tablespoons salt
Method:
In large mixing bowl place the water, yeast and a tsp. sugar. Let sit for 10 minutes until  yeast grows.  Add the flour, sugar, salt and margarine.  Mix on medium until smooth and elastic about 15 minutes.  Cover with towel and let rise until double.  Punch down.

Filling:
1 kg. diced pepperoni
5 cups tomato concentrate (do a mix of tomato paste and tomato sauce)
1 tsp. oregano
2 tsp. sugar
1 tsp. salt
 200 grams shredded cheddar or mozzarella (depending on how cheesy you want them)
Mix the pepperoni, oregano, sugar salt and cheese together.  Add the tomato concentrate a cup at a time until it is saucy but not runny.

Pinch off about a golf ball size of dough (100 grams)and flatten in hand or on counter.  Place a spoon full of filling in center and pull up sides of circle and pinch in center to form a ball.  Place seam side down on greased baking sheet.  Let rise until light and almost double in size.  Bake at 375 for 20 minutes or until golden.  Cool on racks .  The frozen buns microwave well.

Scaled down version:
Make a 2 lb basic white bread dough recipe in  your bread machine.
Filling:
2 cups diced pepperoni
1 can tomato paste
1 1/2 cups mozzarella, shredded
1/4 teaspoon oregano.

Grandma Booy's Turkey Dinner - Gluten Free

1 20 lb turkey (Booy's always purchase Utility grade for .99lb!)
1/2 cup rice flour
3/4 cup cornstarch
1 teaspoon thyme
1 teaspoons sage
1 teaspoon salt
1 teaspoon pepper
1/8 tsp. nutmeg (optional)
1/4 cup butter
1/4 cup cooking oil

Thaw turkey for a few days in the fridge. Cut into wings, drumsticks, thighs, breast meat etc.
In large plastic bag put the flour and spices. Put a few pieces of turkey into bag. Roll the pieces around in the flour mixture. Place on baking sheet to air dry while you heat the oil and butter.
In large frying pan melt butter and oil together over medium heat. Brown each piece of turkey quickly and place in large roaster. I layer the breast meat on the bottom and then the brown meat so that the breast meat will not dry out.
At this point you can cover and refridgerate your turkey and bake it the next day or you can roast it.
Cover roaster with aluminum foil and bake in oven at 350 for 1 hour. Reduce heat to 325 and bake for an additional 2-3 hours or until tender. Remove foil or cover for last 30 minutes.

Grandma always served this turkey with a rice stuffing, brussel sprouts, corn, cranberry sauce and applesauce. It was served at Easter, Thanksgiving and Christmas dinners with apple and pumpkin pie for dessert.