HOMEMADE SPICY PEPPERONI
Make and share this Homemade Spicy Pepperoni recipe from Food.com.
Provided by gailanng
Categories Meat
Time 8h15m
Yield 1 pound
Number Of Ingredients 10
Steps:
- Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
- Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
- Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
PEPPERONI BIRD
I don't know if a recipe like this exists anywhere but it was an idea I came up with thinking of a way to maximize the flavor of a young turkey breast.I decided that pepperoni inserted into a turkey would be fabulous...and it was. It turned out to be the inspiration to my Italian themed dinner party and was a huge hit. I will make this again.
Provided by Bay Laurel
Categories Poultry
Time 2h45m
Yield 5-9 serving(s)
Number Of Ingredients 5
Steps:
- stab breast numerous times with small steak knife to make slits to insert pepperonis.
- Pack each slit to ensure full flavor explosion.
- Put turkey breast in shallow pan and coat with a cup of olive oil.
- In a small dish, mix parmesean cheese and Italian recipe mix.
- Apply dry mixture to oiled bird.
- Cover with tin foil and cook for 2-3 hrs at 350 degrees breast side up. Remove tin foil an hour before the bird is done roasting to ensure a beautiful brown coat.
- For extra moistness, baste bird every hour.
Nutrition Facts : Calories 1209.2, Fat 90, SaturatedFat 22.1, Cholesterol 298.7, Sodium 1189.4, Carbohydrate 2.3, Fiber 0.7, Sugar 0.4, Protein 92.9
BROCCOLI CRUST PEPPERONI PIZZA
This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
- Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
- Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.
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4.8/5 (4)Estimated Reading Time 50 secsServings 4-6Total Time 40 mins
- While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
- Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
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