Mini Pepperoni Salad Recipes

PEPPERONI PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

PIEROGI PICNIC SALAD

Steps:

• Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.

ITALIAN PASTA SALAD WITH PEPPERONI

Steps:

• Cook macaroni according to package directions; drain and cool. Place in a large bowl; add the next seven ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and cheeses; toss.

PEPPERONI PIZZA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
• Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
• Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

PEPPERONI-PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• In large bowl, stir together Seasoning mix, oil and cold water; set aside.
• Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate until serving.

PEPPERONI ITALIAN CHOPPED SALAD

Steps:

• Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
• Combine the pepperoni, romaine, tomatoes, bell pepper, red onion, olives, and dressing in a mixing bowl and toss until evenly combined.
• Serve immediately and enjoy!

PEPPERONI SALAD

Steps:

• Add about 2 inches of oil to a large pot.
• Heat the oil over medium-low heat until the oil reaches 350°F-375°F on a candy thermometer or deep-fry thermometer.
• Working in batches (so they don't stick together) add pepperoni slices to the hot oil. Cook for about 2½ minutes, or until crispy.
• Using a spider strainer or metal slotted spoon, remove the fried pepperoni and place on a plate lined with paper towel.
• Repeat with the remaining pepperoni, making sure the oil is hot enough for each batch. (The oil temperature may go down after cooking each batch of pepperoni.)
• Set fried pepperoni aside until ready to assemble salad. (They will stay crispy for 1-2 days when stored in an airtight container.)
• To a large mixing bowl, add spring mix.
• To the spring mix, add cherry tomatoes, mozzarella cheese, banana pepper rings, red onions, and fried pepperoni slices.
• Serve topped with juice from the jar of banana peppers or Italian dressing. (Start with less dressing you think you would need; you can always add more.) *See notes.

MINI PEPPERONI CALZONES

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
• Brush edges of each dough square with water.
• Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.