While rising, cut medium size pepperoni stick into suitable size pieces.
Grind pepperoni stick with 1/2 cup Cheddar cheese.
Add enough mayonnaise to hold mixture together.
Stir ingredients together well.
Spread on Ritz crackers.
Garnish with sliced olive rings or pimento.
Yield:
2 dozen.
up cheese, 6 slices of pepperoni, and 1 Tbsp.
olives
Take thawed bread and roll out onto cookie sheet.
Set on door of oven preheated to 350\u00b0 and let it rise for 15 to 20 minutes (until puffy).
Lay the slices of Provolone over entire loaf and then layer the pepperoni slices.
Roll bread in a jelly-like roll. Take egg white and baste bread.
Sprinkle sesame seed on top. Bake at 350\u00b0 for 30 minutes.
Separate crescent rolls into two pieces.
Flatten and pinch together seams.
Brush pepperoni stick with egg yolk and cover with flour.
Place on flattened rolls and tuck ends under.
Repeat with second pepperoni stick and remaining half of rolls.
Bake on ungreased cookie sheet at 350\u00b0 for 15 minutes or until golden brown.
Cool about 5 minutes and slice into 1-inch pieces.
Take thawed bread and roll out onto cookie sheet.
Set on door of oven preheated to 350\u00b0 and let it rise for 15 to 20 minutes (until puffy).
Lay the slices of Provolone over entire loaf and then layer the pepperoni slices.
Roll bread in a jelly-like roll. Take egg white and baste bread.
Sprinkle sesame seed on top. Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Unroll crescent dough in one piece onto ungreased baking sheet.
Brush pepperoni with egg yolk and roll in flour.
Place on dough and roll up, covering completely.
Tuck in ends neatly.
Bake 15 to 20 minutes or until golden brown.
Slice thinly and serve with your favorite mustard for dipping.
Heat oven to 350\u00b0.
Separate dough into 4 rectangles; firmly press perforations to seal.
Place 4 pepperoni strips on each rectangle.
Sprinkle with 2 tablespoons cheese.
Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal slices.
Pinch dough together on one side of each slice to seal.
Place sealed side down on ungreased cookie sheet.
Bake at 350\u00b0 for 15 to 20 minutes or until golden brown.
Makes 16 pinwheels.
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
n a small bowl, mix pepperoni, mozzarella and pizza sauce. Set
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.
Preheat oven to 400\u00b0F. Thread halved fish fingers alternately with peppers onto metal skewers. Place on a baking tray lined with parchment paper. Brush with oil and lemon juice and bake for 20 mins.
Meanwhile, heat the frying oil to 350\u00b0F and fry french fries for 3-4 mins until golden brown. Transfer to a plate lined with paper towel. Garnish kebabs with pepperoni, olives, lemon slices, and parsley. Serve with the fries.
lace 3 slices of pepperoni and 1 cheese stick on each.
Cook the macaroni according to directions.
Brown ground meat. Butter 13 x 9-inch casserole.
Spread macaroni on bottom, then put ground meat and 1/2 of the cheeses.
Add 1/2 of the pepperoni and 1 can of sauce.
Repeat procedure, ending up with pepperoni on top.
Bake at 350\u00b0 for 40 minutes.
Cook penne until al dente, about 13 minutes.
Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease.
Stir in garlic, cook for 30 seconds.
Add tomatoes and cook for 5 minutes.
Reduce heat to low, stir in cream, salt and pepper.
Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.
Cook shells according to directions on box; drain.
Add to meat sauce.
Add 1/4 pound Mozzarella cheese.
Add 1 cup Parmesan cheese.
Add 1 stick pepperoni sliced into quarters.
Put in 13 x 9-inch pan.
Sprinkle with 1/4 pound remaining Mozzarella cheese and bake at 350\u00b0 for 1/2 hour.
Preheat oven to 350\u00b0.
Separate dough into 4 rectangles. Press perforations to seal.
Cut each rectangle into 4 strips. Combine pepperoni, onion, mustard and poppy seed in bowl and mix well.
Place about 1 teaspoon of pepperoni mixture on one-half of each dough strip.
Fold the other half of strip over to cover the pepperoni mixture.
Using the tongs of a fork, press the 3 sides of the square to seal.
Bake on an ungreased cookie sheet for 18 to 20 minutes, or until golden brown.
Cook macaroni until tender, but firm.
Drain.
Heat sauce and mix with macaroni. Add mushrooms and half the pepperoni. Sprinkle with Parmesan cheese and 3/4 of the Mozzarella.
Mix together and place in a buttered casserole. Top with remaining Mozzarella and pepperoni.
Bake at 350\u00b0 for 20 to 25 minutes or until cheese has melted.
Serves 6.
br>Add cheese, parsley and pepperoni.
Mix well.
Roll
Boil shells until tender and drain.
Combine shells, sauce, mushrooms, Parmesan cheese, pepperoni and 1/2 of Mozzarella cheese.
Mix together and pour into well-greased 9 x 13-inch pan. Sprinkle remaining Mozzarella on top of mixture and garnish with slices of pepperoni.
Bake at 375\u00b0 for 30 to 40 minutes.