Quick And Easy Pepperoni Parmesan Biscuits With Dipping Sauce Recipes

EASY PARMESAN BISCUITS

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

PEPPERONI BISCUIT BITES

Steps:

• In a small bowl, combine the tomato sauce, oil and seasonings. Cut each biscuit in half. Place 1 pepperoni slice on each half; fold dough over pepperoni and pinch edges to seal. Dip in tomato mixture. , Place in a shallow baking pan coated with cooking spray. Sprinkle with Parmesan cheese. Bake in a toaster oven at 450° for 10-12 minutes or until golden brown.

PARMESAN AND PEPPER BISCUITS

Steps:

• Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
• Sift the flour and 1 teaspoon salt in a large bowl.
• Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine.
• Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.

PARMESAN AND PEPPER BISCUITS

Steps:

• Preheat a convection oven to 300 degrees F. Butter a baking sheet.
• Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
• Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
• Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

PEPPERONI DROP BISCUITS

Steps:

• In a bowl, combine biscuit mix, milk, butter, garlic powder and Italian seasoning. Stir in pepperoni and cheese just until combined. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 16-18 minutes or until golden brown. Serve warm.

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.

PARMESAN BISCUITS

Steps:

• Put the butter, flour, mustard and cheese into a food processor and pulse/blend until the mix clumps into a dough.
• Remove the dough and form into a log/sausage shape about 3cm wide &.
• wrap the dough in cling wrap, twist the ends and refrigerate/freeze until firm.
• Line an oven tray with baking paper. Cut the log into thin slices and arrange on tray.
• Whisk the egg yolk with a little cold water and brush over the tops of the biscuits.
• Sprinkle the bisuits with desired amounts/variety of seeds, cayenne and or a little paprika. (This is your own preference).
• Bake biscuits for 4-5 minutes until golden brown in colour. (Baking time, will depend on the thickness of the biscuits.).
• Transfer the biscuits to a wire rack and cool.
• When cool store biscuits can be stored in an airtight container for about 1 week.

PEPPERONI BISCUITS

Steps:

• Combine first 6 ingredients (flour through red pepper).
• Cut in shortening with pastry blender until mixture is crumbly.
• Stir in pepperoni.
• Add milk stirring until moist.
• Turn dough onto lightly floured surface and knead a few times.
• Roll out dough and cut with biscuit cutter.
• Place on lightly greased baking sheet.
• Bake at 425 for 13 to 15 minutes.
• Serve with a bowl of hot cheddar cheese soup.
• Delicious!