Chop pepperoni into very small pieces and place in slow cooker.
Add green onion, bell pepper, tomato, and pizza sauce and stir well.
Cover and cook on low for 3 hours.
Stir in mozzarella cheese, cream cheese, and cheddar cheese, until all the cheeses melts.
Serve with wheat crackers, or tortilla chips.
Preheat oven to 350.
Stir the cream cheese, sour cream, pepperoni, and green chilies together in a baking dish.
Bake in preheated oven for 30 minutes or until thoroughly heated.
Preheat oven to 350 degrees F (175 degrees C).
Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
Mix sour cream and pepperoni well.
Store, covered, in refrigerator for two days before serving.
This allows the sour cream to absorb the pepperoni flavor and the pepperoni to soften.
Soften cream cheese to room temperature.
Preheat oven to 350.
Dice or halve pepperoni and set aside. (Will not have the same great taste if using turkey pepperoni.).
Pour soup into a bowl, add cream cheese & pepperoni and stir well.
Pour mixture into an oven safe dish and bake for 30 minutes or until hot and bubbly.
Serve with taco chips, corn chips or assorted crackers.
Note: I listed 20 servings or 1/4 cup per person. I doubt that 1/4 cup will satisfy most people!
Place all ingredients in a crock pot and simmer.
Dip Fritos scoops or the chips of your choice.
Beat together cream cheese and sour cream.
Mix in desired seasonings.
Spread into 9 to 10-inch pie plate.
Cover with pizza sauce.
Spread onion and green pepper over sauce.
Layer pepperoni evenly over top.
Bake, uncovered, in 350\u00b0 oven for 10 to 15 minutes.
Sprinkle Mozzarella cheese over pepperoni and bake until cheese is melted (about 5 minutes).
Serve warm with tortilla chips.
Chop pepperoni.
Mix with sour cream and refrigerate one day before serving.
Preheat oven to 350 degrees F (175 degrees C).
Stir the cream cheese, sour cream, pepperoni, and green chiles together in a baking dish.
Bake in the preheated oven until thoroughly heated, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
Bake uncovered 15 minutes, or until bubbly and lightly browned.
Mix Cream Cheese and Soup together in an oven safe bowl.
Cut pepperoni into fours.(Use the whole bag).
Fold all pepperonis into soup and cream cheese mixture.
Bake at 350 for 30 min or until pepperoni is cooked.
Serve with Scoops.
Enjoy!
Mix sour cream and pepperoni together and put covered in fridge for 2 days before serving.
Serve in hollowed out bread with removed bread cut into small pieces and served along side for dipping.
Cook soup and cheese until cheese is melted.
Add pepperoni slices.
Cook over low heat for 1 1/2 hours.
Serve with crackers or party bread.
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine cream cheese, sour cream, garlic powder and oregano. Spread this mixture into a 9-inch glass pie pan. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the sauce.
Bake for 10 minutes.
When the dish is removed from the oven, sprinkle the mozzarella cheese over the dish.
Return the pie pan to the oven and bake until the mozzarella cheese has melted.
Put cream cheese and soup in crock pot, add sliced pepperoni.
Heat in crock pot on low for a few hours until a smooth creamy consistency.
Stirring occasionally.
Enjoy!
Mix the cream cheese, sour cream, oregano and garlic powder together; spread in a pie plate.
Top with pizza sauce, pepperoni, onion and green pepper.
Bake for 10 minutes at 350\u00b0.
Add the Mozzarella cheese; bake for 5 minutes.
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.
Combine cheeses, mayonnaise, chiles, onion and peppers; place in an ungreased 13-inch by 9-inch baking pan.
Layer pepperoni on top; bake at 350 degrees for 45 minutes.
Serve with baguette slices and crackers.
Serves 10.
Add small amounts of cheese, pepperoni and milk; slowly blend. Refrigerate for 2 hours before serving.
Mix cream cheese, sour cream and spices. Pour into pie plate or quiche dish.
Pour tomato sauce over cream cheese mixture. Sprinkle pepperoni, onion and pepper on top.