TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Roll out crust to fit a 16 inch Cast Iron Pan of choice.
Spoon Sauce evenly over crust.
Sprinkle 2 of 4 ounces of Parmesan cheese over sauce.
Spread even layer of pepperoni, sausage, mushrooms, Chile's, and garlic.
Add remaining cheese over top of pizza.
Sprinkle basil and oregano.
Bake at 400 for 35-45 min until top is to YOUR liking. Remove from oven and allow to sit for 5 minute Remove from Pan and slice!
(Red Pepper flakes are for those who wish as a condiment).
lace 4 to 5 slices pepperoni on each breast and top
In a large skillet,brown the sausage,garlic& onion.
In a 3 1/2- or 4-quart crockery cooker together,blend,in sauce mushrooms,.
pepperoni,& basil/oregano.
Stir in the first mixture.
Cover,cooking over low-heat setting for 3 hours.
If desired,add sweetpepper.
Cover,cook on low-heat setting for 15 minutes.
You may serve breadsticks with fondue.
Enjoy.
rozen bread dough.
Place sausage in a large, deep skillet
ressing, Genoa salami and Capacola sausage.
Repeat layering with remaining
eat; cook and stir onions, pepperoni sausage, and garlic until garlic is
In a large saucepan, place the hot Italian sausage, pepperoni sausage, green bell peppers, onions, mushrooms, diced tomatoes, tomato sauce, tomato paste and water. Bring to a boil. Boil 30 minutes, reduce heat and simmer 90 minutes.
During the final 15 minutes of cooking, stir in the elbow macaroni.
Top with mozzarella and serve.
own dough.
Place Italian sausage in a large, deep skillet
order.
Top with sausage mixture and pepperoni.
Add remaining cheese
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside.
In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.
Chop sausage fine and heat 5 minutes in a large skillet.
Add ground beef and cook until browned.
Drain off fat.
Add tomatoes, tomato paste, water, onion flakes and salt.
Simmer in skillet for 20 minutes or until mixture thickens.
Add seasoning and mushrooms and stir well.
Cook for another 5 minutes.
Serve over hot, cooked spaghetti.
Sprinkle each plate of meat sauce and spaghetti with grated Parmesan cheese.
Yields 8 to 10 servings.
Place flour in bowl; make a well in flour.
Put yeast in 1/4 cup lukewarm water and dissolve; add to flour with 1 cup lukewarm water and salt.
Mix with fork; form into ball and knead.
Place dough into oiled bowl and cover with heavy towel.
Let rise for 1 hour; punch down and let rise another hour.
Oil pans and hands; spread dough onto pans.
Use Chef Boyardee pizza sauce or your favorite pizza sauce, cheese, pepperoni, sausage, etc.
Put in 400\u00b0 oven for 25 to 30 minutes.
Yields 2 pizzas.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
Bake in preheated oven for 40 minutes, or until golden.
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.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
Bake in preheated oven for 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
In bowl, combine Mozzarella cheese, pepperoni, onion, parsley, and olive oil. Spread on cut surface of rolls. Brush tops of rolls with 1 tablespoon oil and sprinkle with Parmesan cheese.
Bake for 10 minutes in the preheated oven, until golden and heated through.
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.
Preheat oven to 375 degrees F (190 degrees C).
Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
Bake in preheated oven for 12 minutes.