Cheesy Pepperoni Pizza Bites Recipes

CHEESY PEPPERONI PIZZA BITES

Steps:

• Preheat oven to 425 degrees. Grease a 9 x 11" baking pan with baking spray. Spread about 1/4 cup of RAGÚ Homestyle Traditional Pasta Sauce in the bottom of the pan. Set aside.
• Roll out pizza dough into a rectangle on a lightly floured surface. With a knife, cut the dough into 12 equal squares.
• Place 1 tablespoon of RAGÚ Homestyle Traditional Pasta Sauce in the center of each dough square.
• Add 2 pieces of pepperoni on top of the the pasta sauce.
• Sprinkle about 1 Tbsp of cheese on top of the pepperonis.
• Take the corners of each dough square and bring the ends up, pinching the dough together to form a ball (all ingredients should be hidden inside of the dough).
• Place the pepperoni pizza bites, pinched-sides down, in the baking pan.
• Cut remaining pepperoni in half, and add the slices between the rolls.
• Brush the tops of the pizza bites with olive oil, and sprinkle oregano, salt, and pepper over the tops of the rolls.
• Sprinkle remaining cheese over the top of the rolls.
• Bake for 18-20 minutes, or until tops are golden brown.
• Serve with RAGÚ Homestyle Traditional Pasta Sauce.
• Enjoy!

CHEESE AND PEPPERONI PIZZA BITES

Steps:

• Preheat the oven to 375ºF. Grease a 9-inch cake pan with cooking spray.
• Lightly flour your work surface then divide the dough into 19 equal portions. Roll each piece of dough into a small circle about 3 inches in size. Add 1 to 2 teaspoons of marinara sauce into the center of each piece of dough then sprinkle the marinara with a small portion of the cheese and one slice of pepperoni. Pull all of the sides up to meet in the center, firmly pinching to seal the fillings inside the dough pocket. Repeat the filling and sealing process with the remaining pieces of dough.
• Beginning in the center, arrange the filled dough balls seam side down in a single layer in the prepared pan. (Do not overlap the dough balls.)
• In a small bowl, whisk together the egg with 1 tablespoon water. Brush the eggwash all over the tops of the dough balls then sprinkle the Parmesan cheese on top.
• Bake for 25 to 27 minutes until golden brown and bubbly. (You can check if the dough is fully baked by lifting one piece to see if the bottom has browned slightly.) Remove the pizza bites from the oven, sprinkle the tops with the dried oregano and serve with additional marinara sauce for dipping.

PIZZA BITES APPETIZER WITH PEPPERONI + VIDEO

Steps:

• Preheat oven to 350°F.
• Reserve a hand full of pepperoni (about 1/4 cup).
• In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, milk, and egg. Stir together with a fork. Mix in the pizza blend cheese and remaining pepperoni. Set aside.
• Prepare (2) 24 cup mini-muffin pans by greasing with olive oil (or spray with cooking spray).
• Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Top each muffin with 2 or 3 of the reserved pepperoni. Bake until golden brown, approximately 20 minutes.
• Allow to cool for 5 minutes, remove from muffin tin and serve with favorite marinara sauce.

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

PEPPERONI PIZZA BITES

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes to let the yeast bloom.
• Add salt and oil to the yeast mixture. Turn mixer on to medium speed and slowly add flour. Beat for three minutes until the dough has formed a cohesive ball and does not stick to the bowl.
• Remove the dough from the mixer bowl and spray the bowl with non-stick spray. Replace the dough ball and cover the bowl with plastic wrap. Let the dough rise in a draft-free environment for 3 hours, or until doubled in size.
• Preheat oven to 375° Fahrenheit.
• Roll the dough into a long rectangle on a lightly floured surface. Evenly sprinkle the top of the dough with mozzarella cheese. Top with pepperoni.
• Roll the dough lengthwise and pinch the seams to seal the dough. Slice the dough into 1 ½" thick slices.
• Place the slices on a baking sheet that has been lightly sprayed with non-stick spray or covered with Silpat or parchment paper. Sprinkle pinwheels with Parmesan cheese and basil.
• Bake for 20-25 minutes or until golden brown.

CHEESY PEPPERONI PIZZA ROLLS

Steps:

• Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
• Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
• Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
• Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
• Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

TINY PEPPERONI PIZZA BITES

Steps:

• Separate 1 mini cheese-filled round buttery cracker; reassemble placing 1 pepperoni piece between crackers.
• Repeat with remaining mini cheese-filled round buttery crackers and pepperoni pieces.
• Serve with sauce for dipping.