MINI PEPPERONI SLICES RECIPES

Steps:

• Halve peppers lengthwise (from the tip through the stem) and remove the seeds. Set aside.
• In a mixing bowl, stir together cream cheese, chopped pepperoni, mozzarella, dried basil, and salt until well combined.
• Fill each pepper half with about 1 & 1/2 tablespoons of cream cheese mixture. Top with 2 or 3 whole mini pepperoni slices (optional).
• Place, cut/filled sides up, in a baking dish or on a foil-lined baking sheet.
• Bake at 400℉ for 18-20 minutes, until cheese is a little bubbly and beginning to lightly brown. Let stand about 5 minutes before serving.
• If the pepper halves don't sit level or are very tippy, cut a very thin slice from the bottom side of the pepper to give it a flat spot to sit on. Just be careful to keep the slice very thin -- it's easy to cut right through the entire bottom of the pepper.
• You can cut up mini pepperoni for the "chopped pepperoni" component of the recipe. That way when topping the poppers with mini pepperoni slices, one package of mini pepperoni can serve both purposes in the recipe.

Steps:

• Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.
• In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.
• In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
• Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately.