Pepperoni Potato Bake Recipes

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PEPPERONI POTATOES



Pepperoni Potatoes image

"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

3 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 package (28 ounces) frozen O'Brien potatoes, thawed
1/4 cup chopped sweet red pepper
1 cup frozen corn, thawed
1 cup shredded part-skim mozzarella cheese
1-1/2 ounces sliced pepperoni (about 25 slices), quartered

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings., In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 127 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 304mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

PEPPERONI PIZZA BAKED POTATOES



Pepperoni Pizza Baked Potatoes image

These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium russet potatoes (about 8 oz. each)
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 can (8 ounces) pizza sauce
1/3 cup mini sliced turkey pepperoni
1/2 cup shredded Italian cheese blend
Optional: Fresh oregano leaves or dried oregano

Steps:

  • Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through., Place potatoes on a baking sheet; cut an "X" in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.

Nutrition Facts : Calories 311 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 515mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

PEPPERONI PIZZA POTATO BAKE RECIPE BY TASTY



Pepperoni Pizza Potato Bake Recipe by Tasty image

Here's what you need: potatoes, salt, pepper, olive oil, pizza sauce, cheddar cheese, pepperoni, mixed peppers, mushrooms, red onion, pepperoni

Provided by Jordan Ballantine

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 11

2 potatoes
salt, to taste
pepper, to taste
4 tablespoons olive oil
4 tablespoons pizza sauce, basic marinara sauce, or whatever you have handy
1 cup cheddar cheese, or mozzarella, grated
3 ½ oz pepperoni, salami or chorizo, chopped into chunks
½ cup mixed peppers, diced
½ cup mushrooms, diced
1 red onion, diced
pepperoni, big slices, as desired

Steps:

  • Preheat the oven to 400°F(200°C) Gas Mark 6.
  • Thinly slice the potatoes.
  • Toss potatoes in the salt, pepper, garlic powder, and olive oil until evenly coated.
  • Place on a tray and bake for 20-25 minutes until slightly crispy, turning halfway through the bake time.
  • Lower the oven temperature to 350°F(180°C) Gas Mark 4.
  • Place half of the potatoes into a round, oven proof cake tin.
  • Top with half of the pizza sauce, and then half of the other toppings.
  • Make another layer with all the toppings again.
  • Finish off the dish with a bit more cheese and the pepperoni slices if you're using them.
  • Bake for 15 minutes, or until the cheese is melted and turning golden brown.
  • Enjoy!

Nutrition Facts : Calories 954 calories, Carbohydrate 41 grams, Fat 72 grams, Fiber 4 grams, Protein 34 grams, Sugar 7 grams

PEPPERONI POTATO BAKE



Pepperoni Potato Bake image

Make and share this Pepperoni Potato Bake recipe from Food.com.

Provided by Mandy

Categories     Potato

Time 43m

Yield 8-10 serving(s)

Number Of Ingredients 4

1/4 cup olive oil
185 g pepperoni, chopped
1 kg potato, cut into large cubes
2 onions, sliced

Steps:

  • Heat oil & add pepperoni, cook for 1 minute.
  • Add remaining ingredients and cook stirring occasionally for 5 minutes.
  • Turn heat to low & simmer covered for approx 30 mins or until potatoes are tender.
  • Turn heat to high and toss potatoes around for a few minutes to crisp.

PEPPERONI POTATO SALAD



Pepperoni Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 12

4 pounds baby Yukon gold potatoes
Kosher salt
1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped
24 ounces mozzarella pearls, drained
7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
  • Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

POTATO-PEPPERONI HASH



Potato-Pepperoni Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 1 1/4 pounds diced Yukon gold potatoes in salted water until tender, 12 minutes. Drain and pat dry. Heat 3 tablespoons vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring, until crisp, 8 minutes. Add 3 ounces diced pepperoni and 1 minced garlic clove; cook 1 minute. Stir in 3 chopped scallions and season with salt and pepper.

SNEAKY PIZZA BAKED POTATOES



Sneaky Pizza Baked Potatoes image

Shhh ... we'll never tell. Our Sneaky Pizza Bake Potatoes with pepperoni, pizza sauce and mozzarella cheese hide a full serving of cauliflower.

Provided by Brooke Lark

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 7

4 large baking potatoes
2 tablespoons olive oil
1/2 head cauliflower
1/2 cup sliced pepperoni
1 cup Muir Glen™ organic pizza sauce (from 15-oz can)
3/4 cup shredded mozzarella cheese (3 oz)
Shredded lettuce, if desired

Steps:

  • Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape. Bake on top oven rack 40 minutes or until tender.
  • Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside.
  • When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells.
  • Place potatoes on ungreased cookie sheet. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni.
  • Bake 15 to 20 minutes or until hot and cheese is bubbly. Garnish with lettuce.

Nutrition Facts : ServingSize 1 Serving

CHEESY PEPPERONI POTATO CASSEROLE



Cheesy Pepperoni Potato Casserole image

Frozen hash browns make this pepperoni and potato casserole a breeze to make. Bake until the cheese is melted-and enjoy!

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 6

2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese, divided
4 oz. OSCAR MAYER Pepperoni
1/2 cup sliced onions
1/2 cup sliced fresh mushrooms
1 cup CLASSICO Traditional Pizza Sauce

Steps:

  • Heat oven to 400°F.
  • Mix potatoes and 1/2 cup cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Top with layers of pepperoni, vegetables and pizza sauce; cover with foil.
  • Bake 40 min. Remove foil; sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

PEPPERONI CHEESE BAKE



Pepperoni Cheese Bake image

Looking for an easy-to-make dinner? Then check out this pepperoni and cheese bake made with Original Bisquick® mix - ready in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 teaspoon Italian seasoning
1/2 package (3 1/4-ounce size) sliced pepperoni, cut in half
1/2 cup shredded mozzarella cheese (2 ounces)
Sliced ripe olives, if desired
Pizza sauce, heated, if desired

Steps:

  • Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
  • Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
  • Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.

Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 15 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg

POTATO PIZZA CASSEROLE



Potato Pizza Casserole image

This is a great recipe for pizza lovers! Everyone will want second helpings of this dish. It's a great one-dish meal for the whole family.

Provided by Jana

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 13

1 pound ground beef
1 small onion, chopped
salt and pepper to taste
¼ teaspoon garlic powder
5 cups peeled and thinly sliced potatoes
1 (3 ounce) package chopped pepperoni
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed Cheddar cheese soup
½ cup milk
½ teaspoon dried oregano
¼ teaspoon Italian seasoning
½ teaspoon brown sugar
8 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
  • Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
  • Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 27.7 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 23.6 g, SaturatedFat 9.3 g, Sodium 887.6 mg, Sugar 5.7 g

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