Pepperoni Dip I Recipes

BAKED PEPPERONI DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
• Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.

CHEESY PEPPERONI DIP

Steps:

• Soften the cream cheese for 30 minutes on the countertop for easy combining.
• While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat.
• Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
• Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
• Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
• Ladle on the pizza sauce evenly over the cream cheese, and spread.
• Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
• Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
• Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
• Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
• Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

PEPPERONI DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
• Bake uncovered 15 minutes, or until bubbly and lightly browned.

PEPPERONI PIZZA DIP

Steps:

• In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

PEPPERONI EXTREME DIP

Steps:

• Combine the first six ingredients in a 4-qt. slow cooker coated with cooking spray. Cover and cook on low for 3 hours or until cheese is melted, stirring halfway through cooking. Serve with tortilla chips.

PEPPERONI DIP

Steps:

• Put cream cheese and soup in crock pot, add sliced pepperoni.
• Heat in crock pot on low for a few hours until a smooth creamy consistency.
• Stirring occasionally.
• Enjoy!

EASY PEPPERONI PIZZA DIP

Steps:

• In 2-quart slow cooker, place cream cheese.
• In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.
• Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

EASY PEPPERONI DIP

Steps:

• In a medium size bowl add the room temperature cream cheese and sour cream and beat with a hand mixer until well blended.
• Add the basil, oregano, parsley, onion powder, and garlic to the cream cheese mixture and beat until incorporated.
• Add the pepperoni and the diced roasted red peppers and fold until it is well mixed.
• Fold in the mozzarella cheese until it is evenly mixed. Cover and refrigerate until ready to serve.
• Mix well before serving.

SALAMI, HAM, AND PEPPERONI SANDWICHES IN THE AIR FRYER

Steps:

• Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
• Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
• Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
• Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

SO EASY PEPPERONI DIP

Steps:

• Set oven to 350 degrees.
• Grease a baking dish (large enough to hold the mixture).
• In a mixing bowl combine the soups with cream cheese and 1/4 cup grated parmesan cheese; mix until well combined and smooth.
• Add in chopped pepperoni sausage; transfer to baking dish.
• Sprinkle with 1/4 cup Parmesan cheese.
• Bake uncovered for about 15 minutes or until lightly browned and bubbly.