Pepperoni Rounds Recipes

Steps:

• Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
• On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
• Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
• Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
• Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

Steps:

• Mix together and spread on crackers or cocktail rounds.
• Place in oven at 400°F for 5-10 minutes or until edges are beginning to crisp but not burn.
• Remove from oven, and wait for the "Oh My goodness. These are 2Die4.

Steps:

• Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

Steps:

• Heat oven to 400ºF.
• Place pita rounds on parchment-covered baking sheets. Spread 3 Tbsp. pizza sauce on each pita; sprinkle with oregano. Top evenly with cheese and pepperoni.
• Bake 6 to 8 min. or until cheese is melted and golden brown. Garnish with chopped basil.

Steps:

• Preheat oven to 350°F.
• Seed and chop three tomatoes and thinly slice the fourth.
• Butter a muffin pan.
• In a bowl, whisk eggs with milk, salt and pepper.
• Stir in cheese, onions, chopped tomatoes and pepperoni.
• Pour equal amounts of egg mixture into prepared muffin tins.
• Top each frittata with a slice of tomato.
• Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
• Cool on a rack in pan for 10 minutes.
• Using a blunt knife, loosen frittatas all around and lift out.
• Cool to room temperature, if storing.
• Wrap individually in plastic wrap.
• Store in refrigerator for up to 3 days.
• Frittatas can be reheated in microwave on medium power before serving.

Steps:

• Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
• Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
• Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.