Pepperoni Pizza Hand Pies Recipes

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

BLOODY PIZZA "HAND" PIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Heat the olive oil in a medium skillet over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion begins to soften, 2 to 3 minutes. Add the roasted red pepper, garlic and Italian seasoning and cook, stirring occasionally, until the garlic has softened, about 1 minute. Stir in the tomato paste until well combined. Add the tomato sauce, sugar, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the sauce has thickened, 3 to 4 minutes (you should have about 1 cup sauce). Remove from the heat and fold in the Parmesan.
• Unroll the pie dough onto a clean surface and roll out to a 12-inch circle. Stamp out 20 hands with a 3 1/2-inch hand-shaped cookie cutter and transfer to a work surface. Spoon 1 teaspoon of the pizza sauce into the palm of 10 hands, making sure to leave a border around the edges. These are the bottom hands. Top the pizza sauce in each with 1 teaspoon of mozzarella.
• Whisk the egg with 1 tablespoon water in a small bowl; brush onto the edges and fingers of the bottom hands then top each with a top hand. Firmly seal each set of hands together by pressing with your fingers. (It's ok if some of the sauce seeps out, you can dab it up with a paper towel. You just want to make sure that the pies are completely sealed shut.) Brush the top hands with more egg wash then transfer to the prepared baking sheet.
• Press an almond onto the nail bed of each hand. Bake until the dough is golden brown, and the almonds have toasted, 10 to 12 minutes. Spoon the remaining sauce into a serving bowl and serve alongside the hand pies.

PERFECT PEPPERONI PIZZA PIE

Steps:

• Preheat oven to 460 degrees.
• Put one of the crusts on the pizza stone in the oven for 4 minutes then remove.
• On pizza crust, apply 4 oz. of sauce (or how much you want) then add desired amount of pepperoni, and then top with the desired amount of cheese which I add about 4oz or so.
• Return to pizza to the oven on the stone and bake about 10 minutes or until cheese is all melted.
• Cut into squares and serve.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
• Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
• Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
• Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
• Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
• Repeat Steps 3 to 5 to bake remaining 18 chips.
• Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

SAUSAGE AND PEPPERONI PIZZA "PIE"

Steps:

• Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
• Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.