Preheat oven to 350 degrees F. Mix cream cheese, milk, mayonnaise, Gravy Mix and 1/2 cup each of the mozzarella and pepperoni in large bowl until well blended.
Spread in 9-inch glass pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese and 1/4 cup pepperoni.
Bake 25 minutes or until heated through and cheese is melted.
Place apples in pan of water and bring to boil.
Reduce heat and simmer until apples are soft. Mash apples and add brown sugar and cinnamon.
Makes 8 cups.
Thaw dough.
Roll into 15 x 10-inch rectangle.
Melt butter and brush on dough.
Put pepperoni, salami, Mozzarella and oregano on dough. Roll up.
Lightly butter roll.
Bake at 350\u00b0 for 1/2 hour or until brown.
Serve warm or cold or freeze.
Roll dough out to 8 x 10-inch size. Brush combined seasonings on dough. (Save some to brush on top later.) Arrange pepperoni on top; cover with cheese and roll up like a jelly roll. Brush remaining seasonings on top of pepperoni roll. Bake at 350\u00b0 for 30 minutes on a cookie sheet. Cool 20 minutes before cutting.
Thaw bread dough for 4 hours (don't thaw overnight, it will rise).
Flour surface.
Roll out thawed dough into a rectangle. Spread sauce over dough, overlap pepperoni on top of sauce.
Put cheese on top of pepperoni.
Roll up filled dough into a tube shape.
Fold under ends.
Pinch seams together.
Place on cookie sheet.
Bake according to bread dough directions. Periodically, brush dough with milk to aid in browning.
Cool.
Let dinner rolls thaw out.
Cut each roll in half.
Smash roll out and wrap the pepperoni chunk and Mozzarella cheese inside it. Roll each pepperoni roll into melted margarine.
Place on cookie sheet and bake in oven at 350\u00b0 for 7 to 10 minutes.
Make sure you turn them over halfway into baking time.
Let bread thaw and rise, as per the package instructions. Roll as flat as possible.
Top with butter, cheese and pepperoni. Roll up like a jelly roll.
Spread egg over top and seal.
Bake on foiled cookie sheet at 350\u00b0 for 25 minutes.
Roll out whole sheet of crescent rolls or puff pastry until perforations are gone, as thin as possible.
Lay room temperature cheese on top and dot with thin slices of pepperoni or summer sausage.
Roll up, jelly roll style, carefully, sealing edges. Brush entire surface with egg white.
Bake at 350\u00b0 for 20 minutes or until golden brown.
Only after cooled, slice in 1-inch pieces.
Roll out dough, add cheese and top with pepperoni.
Roll and pinch to seal edges.
Cook at 375\u00b0 until brown.
Serve sliced.
Roll out dough to 8 x 15 inch rectangle.
Spread thin layer of pizza sauce (may not use all) over dough to within 1 inch of edges.
Top sauce with cheese and pepperoni.
Starting from long edge, roll up dough.
Pinch all seams and ends to seal.
Place on greased cookie sheet.
Cover with waxed paper.
Let rise 15 minutes.
Bake@400 degrees Farenheit for 18-22 minutes or until golden brown.
Skin pepperoni roll and slice.
Cut slices into 4ths.
Put olive oil in bottom of large pot to cover the bottom.
Add oregano, garlic and pepperoni.
Cover and cook to blend
Unroll crescent rolls in one piece (forms rectangle).
Pinch at dotted seams.
Top with pepperoni and cheese.
Fold dough to form roll.
Bake according to package.
Slice and serve.
Thaw dough overnight.
Let rise.
Divide dough in half and roll out as thin as possible.
Spread with filling.
Roll up as for jelly roll.
Brush with oil.
Pinch edges together or use toothpicks to hold together.
Bake at 350\u00b0 for 45 minutes.
Using casserole dish, place a layer of sliced potatoes on bottom.
Sprinkle a layer of Cheddar cheese.
Sprinkle a few green peppers and sliced onions.
On top of this place pepperoni slices. Add salt and pepper to taste.
Sprinkle with Italian seasoning. Place another layer of potatoes over this.
Sprinkle on Mozzarella cheese.
Repeat steps until casserole dish is full.
Place two or three bacon slices over top.
Add milk.
Bake at 350\u00b0 for about 1 hour.
Increase amount of milk if using a large casserole dish.
Separate sliced of pepperoni.
Spread about 1 tablespoon, more or less, cream cheese on each slice.
Roll up by taking one side of round and then the other side of round to form cone shape. Arrange on platter.
Unroll crescent dough.
Separate into eight triangles.
Place eight pepperoni pieces on each.
Place a piece of cheese on the long side of each triangle.
Sprinkle with 1/2 teaspoon Italian seasoning.
Roll up each, starting with long side.
Pinch seams to seal.
Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 inches apart on a greased baking sheet.
Bake at 375F for 10 to 12 minutes or until golden brown.
Spray a 9 x 13 pan with Pam. Press 1 package crescent rolls into pan. Mix ingredients. Pour mixture over crescent roll in pan. Top remaining crescent rolls on top of mixture in a lattice design. Bake for 35 to 40 minutes at 325\u00b0.
Layer pepperoni and cheese between two pizza crust. Bake at 350 degrees until crust is golden brown. Don't cut until completely cool.
Roll bread out on table.
Fill with remaining ingredients. Bake in greased loaf pan for 25 minutes at 350\u00b0.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)