RECIPE FOR PEPPERONI RECIPES

EASY PEPPERONI BREAD RECIPE | ALLRECIPES

Easy Pepperoni Bread Recipe | Allrecipes image

Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!

Provided by MARBALET

Categories Meat and Poultry Appetizers

Total Time 12 hours 15 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 pepperoni loaf

Number Of Ingredients 8

Ingredients

1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
½ tablespoon dried basil leaves
½ tablespoon dried minced onion flakes
½ tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1 egg, lightly beaten

Steps:

Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Nutrition Facts : Calories 87.2 calories, CarbohydrateContent 0.4 g, CholesterolContent 26.4 mg, FatContent 7.2 g, FiberContent 0.1 g, ProteinContent 4.9 g, SaturatedFatContent 2.7 g, SodiumContent 240.7 mg, SugarContent 0.2 g

PEPPERONI PIZZA SOUP RECIPE: HOW TO MAKE IT

Pepperoni Pizza Soup Recipe: How to Make It image

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. —Estella Peterson, Madras, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 20 minutes

Prep Time 20 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Steps:

In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts : Calories 203 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 1008mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

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