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.
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).
rozen (thawed) venison for this recipe.
If using frozen venison, let it
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.
skillet over medium heat, venison, onion, green pepper and mushrooms
n a small bowl, mix pepperoni, mozzarella and pizza sauce. Set
ragrant.
Stir in the pepperoni; cook for about 5 minutes
iny muffin tins with non stick spray.
Place a ball
put in about a quarter-stick of butter and let it
the mozzarella; arrange the pepperoni over the cheese.
Repeat
he cubed bread, spinach, sliced pepperoni, chopped tomato (or salsa if
se with game.
This recipe can be doubled.
It
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.
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.