Preheat oven to 400\u00b0.
Sprinkle cheese and pepperoni on bottom of 9-inch pie plate.
Beat eggs, milk and basil until well blended.
Pour mixture into pie plate over cheese and pepperoni. Bake 25 minutes or until knife inserted in center comes out clean.
In a small bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10-inch quiche or pie plate. Spread pizza sauce. Sprinkle with green onion, green pepper and pepperoni. Bake at 350\u00b0 for 10 minutes or heated throughout. Take out and add Mozzarella cheese; return to oven and bake 5 more minutes or longer if cheese is not melted. Best served with Italian bread.
the mozzarella; arrange the pepperoni over the cheese.
Repeat
auce on each circle. Arrange pepperoni on top and sprinkle with
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
ragrant.
Stir in the pepperoni; cook for about 5 minutes
Follow your recipe for butter rolls or pan rolls in your bread machine cookbook.
When finished, divide dough into 12 rolls.
One at a time, flatten and spread dough.
Place 10 or 12 slices of pepperoni on one side of the dough.
Place 1 tablespoon mozzarella cheese on the pepperoni.
Fold the other side of the dough over the pepperoni and cheese and seal the edges.
Repeat the process for the remaining rolls.
Bake according to your bread machine recipe. Enjoy!
ay out 12 slices of pepperoni around the outer edge of
he cubed bread, spinach, sliced pepperoni, chopped tomato (or salsa if
efrigerate tartlet shells.
For pepperoni and cheese filling,.
Beat
slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough
nto quarters.
Cut the pepperoni into smaller pieces.
Mix
Preheat the oven to 350\u00b0F. Lightly grease a 6-cup Texas muffin pan.
Line cups with tortillas, folding to fit. Bake 5 mins, until lightly golden.
Place slices of pepperoni in bottom of each cup (to create a seal). Divide ricotta and cherry tomatoes evenly among cups.
Whisk eggs, cream and parsley in a medium bowl. Season to taste. Fill cups evenly with egg mixture.
Bake 25-30 mins, until set. Cool in pan for 5 mins. Serve with salad.
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
Spread in greased 8\" square (2 qt.) glass baking dish.
Top with pepperoni and remaining 1 cup cheese.
Bake at 375 22-28 minutes or until golden brown and bubbly.
Preheat oven to 350 degrees.
In bowl, combine pepperoni, cheese, mayo and pesto. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup. Bake 20-25 minutes. Serve warm.
Combine first 5 ingredients.
Spread into a 9 inch pie plate or oven safe serving platter.
Cover with pizza sauce.
Top with green pepper, pepperoni, and onions.
Bake in 350 degree oven for 10 minutes.
Sprinkle with cheese.
Bake 5-8 minutes longer or until cheese is melted.
Serve with bread rounds or bread sticks.
epper, pepperoni, tomatoes, bocconcini, and oregano. Drizzle with oil.
Bake 20
heeses with 40 slices of pepperoni (5 rows of 8 pieces
Set aside some of the cheeses for topping the casserole.
Mix remaining ingredients in a large bowl.
Spoon into a 13x9 baking dish.
Top with remaining cheese.
Bake at 375\u00b0 for 40 minutes or until lightly browned on top.
To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350\u00b0F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.