Potato Pepperoni Dish Recipes

POTATO-PEPPERONI HASH

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.

PEPPERONI POTATOES

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.

POTATO PEPPERONI DISH

Steps:

• In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

PEPPERONI POTATO SALAD

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.

PEPPERONI POTATO BAKE

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.

TIKTOK GRINDER SALAD SANDWICH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
• Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
• Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
• Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
• Thinly slice the tomato and salt on each side.
• On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

POTATO PEPPERONI HOT DISH

Steps:

• Brown hamburger and onion. Mix the soups, milk, and seasonings. Mix together the hamburger, potatoes, and soup mixture. Place in a 9x13-inch pan. Bake at 350° for one hour, or until potatoes are tender. Top with pepperoni slices. Bake for 5 minutes. Top with Parmesan and mozzarella cheese. Bake until cheese melts.

POTATO PEPPERONI DISH

Steps:

• In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

PEPPERONI PIZZA POTATO BAKE RECIPE BY TASTY

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!

POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR

Steps:

• Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
• Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
• When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
• Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.

CHEESY PEPPERONI POTATO CASSEROLE

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.