In medium skillet, cook red pepper in hot oil until it is tender. Drain.
Separate rolls into triangles.
Press rolls over bottom and 3/4-inch up sides of a 9 or 9 1/2-inch quiche dish, pressing dough together well at the perforations.
Grease tart pans and press crust in pans.
Beat eggs and cream.
Stir in cheese and pepperoni.
Pour into pans.
Bake for 20 minutes at 400\u00b0.
Start browning pepperoni in a cold skillet over low heat (let the meat juices come out).
Add shortening to the meat juices to cover the skillet bottom evenly.
Turn to medium heat.
Add potatoes (cubed) and allow to brown to taste.
Stir together cottage cheese and eggs.
Fold in sausage, Mozzarella cheese, pepperoni, ham, pepper, olives and Parmesan cheese.
Turn into partially baked pastry shell.
Bake at 350\u00b0 for 40 minutes.
Garnish as desired.
Serves 8.
Preheat the oven to 350\u00b0F. Lightly grease a 9-inch pie plate.
Whisk milk, eggs and butter in a large bowl. Sift flour into a large bowl. Gradually stir in milk mixture.
Add half the cheese, then pepperoni, creamed corn, chives and parsley. Season to taste. Spoon mixture into pie plate. Sprinkle with remaining cheese.
Bake 45-50 mins. Cool on a wire rack for 10 mins. Serve with salad.
ragrant.
Stir in the pepperoni; cook for about 5 minutes
the mozzarella; arrange the pepperoni over the cheese.
Repeat
0 - 35 minutes or until quiche begins to lightly brown on
Place pie crust in a 9-inch quiche pan.
Heat oven to 400\u00b0. Layer cheese in pie crust.
Top with pepperoni and mushrooms.
In medium bowl, combine milk, eggs, seasoning and garlic; beat well. Pour egg mixture over mushrooms.
Bake at 400\u00b0 for 40 to 45 minutes or until knife comes out clean.
Meanwhile, simmer spaghetti sauce over low heat.
Cut quiche into pie slices and spoon sauce over each slice.
wiss over quiche. Top with the tomato mixture. Sprinkle pepperoni, mozzarella and
br>Line a 9-inch quiche dish or pieplate with half
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).
For the Quiche, break off the woody ends
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!
Line a 9-inch quiche dish or pie plate with pastry, or use frozen pie shells.
Prick bottom and sides with fork.
Bake at 400\u00b0 for 5 minutes.
Let cool.
Layer tomatoes, chiles, onion, pepperoni and cheeses.
Beat eggs until foamy; stir in half and half.
Add garlic, oregano and pepper to taste.
Pour mixture into pie shells.
Bake at 350\u00b0 for 1/2 hour.
Serve.
Chill pie shell 30 minutes.
Preheat oven to 400\u00b0.
Sprinkle bottom of pie shell with cheeses, onion, pepperoni and green pepper.
In a medium bowl, combine half and half, eggs, flour, seasonings and 4 tablespoons of the tomato sauce.
Pour egg mixture into the pie shell.
Bake 15 minutes; reduce oven heat to 325\u00b0 and bake 30 minutes longer.
Remove from the oven and spread remaining tomato sauce over the quiche.
Let stand at least 10 minutes before cutting into wedges.
Serves 4 to 6.
Prepare pie crust according to package directions for a filled, one-crust pie, using 9-inch pie pan or 9-inch quiche pan. Heat oven to 400\u00b0. Layer Mozzarella and Cheddar cheese in pie crust lined pan.
Top with pepperoni and mushrooms.
ay out 12 slices of pepperoni around the outer edge of
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
1. Preheat oven to 425\u00b0.
2. Spread cooking sauce in the bottom of pie crust. Layer
pepperoni over sauce. Sprinkle on all the cheese.
3. In a separate bowl, beat the eggs with the evaporated
milk and seasonings. Pour mixture carefully over the
cheese.
4. Bake at 425\u00b0 for 15 minutes. Reduce heat to 300\u00b0 and
bake an additional 55 minutes.
5. When quiche is set, a sharp knife will come out clean
when inserted in the center.
5. After removing from oven wait five minutes before cutting.