Pepperoni And Cheese Topper Recipes

PEPPERONI AND CHEESE TOPPER

Steps:

• Cut each slice of cheese in half. Top each cracker with 1 slice each pepperoni and cheese. Sprinkle with oregano.
• Place 8 topped crackers on microwaveable plate.
• Microwave on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers. Serve warm.

PEPPERONI & PIMENTO CHEESE TOPPER

Steps:

• Process first 5 ingredients in food processor just until blended. (Do not over process.) Transfer to bowl. Stir in mayo.
• Refrigerate 30 min.
• Top crackers with pepperoni, then cheese mixture just before serving.

PEPPERONI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
• Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
• Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
• Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

PEPPERONI CHEESE TWISTS

Steps:

• Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper., On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough., Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet., Bake 6-8 minutes or until golden brown.

APPETIZER PEPPERONI AND CHEESE TARTLETS

Steps:

• Blend butter, flour and cream cheese to make a soft dough.
• Form into 48- 1" balls. spray tiny muffin tins with non stick spray.
• Place a ball in each muffin tin and with your thumb, mold each into a tiny crust.
• Cover and refrigerate tartlet shells.
• For pepperoni and cheese filling,.
• Beat eggs, add cream and salt.
• Mix in cheese, pepperoni and oregano and blend well.
• Cover and refrigerate filling.
• When ready to bake, bring crusts and filling to room temperature.
• Add filling to each crust and bake at 350* for about 30 minutes.
• Serve warm.
• Sometimes I make the filling and tartlet shells the day before needing and refrigerate. The next day, add filling to the shells and bake. This is the type of party recipe we all need.

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.