Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.
Rinse lentils.
In Dutch oven, combine with 6 cups water, pepperoni, onion, salt, oregano, sage and cayenne pepper.
Bring to boiling.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Add tomatoes, carrot and celery.
Cover and simmer 40 minutes longer.
Meanwhile, cook bulgur or brown rice according to package directions.
Add to soup and serve.
day.).
2. FINISH SOUP Remove bones from slow cooker
Prepare all ingredients. Put everything except the mozzarella into the crock-pot. Stir well. Sprinkle the cubed mozzarella on top of the soup after stirring. Let cook on High for 2 to 3 hours. Or low for 4 to 6 hours.
Serve with warm bread or crackers or sprinkle each bowl with croutons. Enjoy.
In a Dutch oven, combine lentils, water, pepperoni, onion, tomato paste, salt, oregano, sage and cayenne.
Bring to boiling. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add tomato, carrots and celery; cover and simmer 40 minutes.
ixture and boil. Place the soup in a bowl with a
eat; brown the meatballs with pepperoni until browned (the meatballs do
eans and tomatoes, if using pepperoni instead of bacon or pancetta
Reserve 14 slices pepperoni. Coarsely chop the remaining pepperoni.
Heat the oil
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!
Slice potatoes in a greased 9 x 13-inch pan.
Brown hamburger. Put over potatoes.
Heat Cheddar cheese soup and milk.
Pour over hamburger.
Dab with butter and salt.
Stir together tomato soup, 1/2 cup water, oregano and sugar.
Pour over hamburger.
Place slices of pepperoni on top of all.
Cover with foil.
Bake at 400\u00b0 for 15 minutes, then at 350\u00b0 for 45 minutes or until potatoes are done.
Sprinkle with Parmesan and Mozzarella cheese.
Rebake until cheese melts.
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!
njoy.
Like most chili recipes, this one tastes better the
Grease 9 x 13-inch pan.
Add potatoes, then browned and drained hamburger.
Heat Cheddar cheese soup with milk.
Pour over potatoes and hamburger.
Mix tomato soup, oregano and onion.
Pour over Cheddar cheese soup.
Put sliced pepperoni over it.
Cover with foil.
Bake at 400\u00b0 for 15 minutes, then 350\u00b0 for 1 hour or until the potatoes are done.
Take out and add Mozzarella cheese. Heat until melted.
Yummy!
small saucepan simmer the pepperoni, in water to cover, for
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.
In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
Add water, chicken broth, potatoes and pepperoni.
Simmer about 20 minutes until potatoes are tender.
Remove pepperoni and set aside.
Puree soup with an immersion blender or in a blender by batches.
Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
Taste and add salt, if needed.
Serve hot.
auce on each circle. Arrange pepperoni on top and sprinkle with
slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough
Combine cream cheese, soup and pepperoni.
Spread on toasted muffins.
Put on a cookie sheet and broil for 5 minutes or until cheese browns evenly.
Cool for 5 minutes.
Serve.