Pepperoni Bites Recipes

Steps:

• For filling; combine cheeses (1/2 of the parmesan), pepperoni and sauce, set aside.
• Separate the biscuits.
• Flatten to 3" circles.
• Place one rounded tablespoon of filling in the center of each biscuit.
• bring edges of dough together, pinch edges of dough to seal.
• Place, seam side down on greased baking sheet, brush with milk.
• Sprinkle with parmesan cheese.
• Bake in a 350° preheated oven for 12- 15 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

Steps:

• Arrange bread slices on a baking sheet using aluminum foil.
• Broil bread 4 inches from heat until lightly toasted.
• Sprinkle 1/2 cup cheese and 1 tablespoon onion evenly on the bread.
• Top with pepperoni (I usually put two on).
• Sprinkle remaining cheese and onion evenly over pepperoni.
• Broil 1 minute until cheese melts.

Steps:

• Heat oven to 375 degrees F. Grease baking sheet.
• Separate breadsticks; place in single layer on baking sheet. Top each breadstick with 5 slices pepperoni. Bake 10 to 12 minutes or until breadsticks are browned. Remove breadsticks from baking sheet; slice into bite-size pieces. Transfer breadstick pieces to serving tray. Insert wooden pick into each piece.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Reserve 2/3 cup of the marinara for dipping.
• Lightly flour a work surface. Roll the pizza dough out to a 12-by-15-inch rectangle. Cut the rectangle into fifteen 3-by-4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each little rectangle, leaving a 1-inch unsauced border.
• Cover the sauce with 3 to 4 slices of pepperoni, and then 3 to 4 pieces of salami, neatly layering them. Top the meat with about 1 teaspoon each black olives and pepperoncini. Sprinkle 1 heaping tablespoon mozzarella on top of each.
• Roll each rectangle up like a burrito: Fold a long edge of each rectangle snugly over the filling, tuck in the sides and roll up tightly. Pinch the seams to seal. Put the stromboli seam-side down on the prepared baking sheet. Sprinkle the tops with Parmesan. Bake until golden brown,15 to 20 minutes.
• Meanwhile, microwave the reserved 2/3 cup marinara in a microwave-safe bowl until warm. Serve with the stromboli bites for dipping.

Steps:

• Preheat oven to 350 degrees.
• In bowl, combine pepperoni, cheese, mayo and pesto. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup. Bake 20-25 minutes. Serve warm.

Steps:

• In a small bowl, combine the tomato sauce, oil and seasonings. Cut each biscuit in half. Place 1 pepperoni slice on each half; fold dough over pepperoni and pinch edges to seal. Dip in tomato mixture. , Place in a shallow baking pan coated with cooking spray. Sprinkle with Parmesan cheese. Bake in a toaster oven at 450° for 10-12 minutes or until golden brown.

Steps:

• Heat oven to 375°F Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
• Separate dough into 40 biscuits; flatten each to a 2-inch round. Place 1 cheese cube and 1 pepperoni in center of each biscuit round.
• Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. All should be touching.
• Bake 25 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.