Cheesy Pepperoni Popcorn Recipes

CHEESY PEPPERONI POPCORN

Steps:

• Pop popcorn according to directions and add to bowl and set aside. Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well. Place cooked popcorn (remove any unpopped kernels) and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

CHEESY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve.

CHEDDAR CHEESE POPCORN

Steps:

• In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

CHEESE AND CARAMEL POPCORN

Steps:

• For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated.
• In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated.
• For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray.
• Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda.
• Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes.
• To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately.

CHEESY PEPPERONI POPCORN

Steps:

• Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
• Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

CHEESY PEPPERONI BUNS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in pizza sauce, pepperoni and American cheese. Cook and stir until cheese is melted, 4-5 minutes., Place buns on a baking sheet, cut sides up. Spoon meat mixture onto buns; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, serve with additional warmed pizza sauce.

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.

BLACK PEPPER AND PARM CHEESY POPCORN

Steps:

• Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!

ITALIAN CHEESE POPCORN

Steps:

• Mix cheese and seasonings. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers.