PEPPERONI SPAGHETTI RECIPES

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray. Cook spaghetti with 1/2 teaspoon salt according to package directions. Drain well, and place in baking dish.
• In large skillet, brown sausage over medium-high heat 5 minutes, stirring occasionally, until pork is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat 4 minutes, stirring occasionally, until slightly crisp.
• Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
• Bake 30 minutes; remove foil, and bake 10 minutes or until cheese is melted and just begins to brown.

Steps:

• Preheat oven to 425°F
• Line 2 baking sheets with parchment paper and set aside
• Lightly dust your work surface and a rolling pin (or wine bottle!) with flour
• Stretch and roll the pizza dough into a rectangle about 24-by-12 inches
• On one half of the rectangle, sprinkle the shredded cheese and then the pepperoni
• Fold the other half of the rectangle over the pepperoni and cheese and press to seal around the 3 edges
• Using a sharp knife or a pizza cutter, cut the rectangle into long strips, from the folded side to the longest seam side; each strip should be about 1 ½ inches wide
• Twist each strip, gathering the cheese and pepperoni into the twists if it falls out during the process
• Place the twists on the prepared baking sheets in the shape of a heart (I fit 4 on each sheet)
• Brush each heart with EVOO and sprinkle with a little pecorino-Romano
• Bake until crispy and brown, 9 to 11 minutes
• Garnish with extra pecorino-Romano and the parsley and serve with the marinara sauce for dipping