Pepperoni Souffle Recipes
PEPPERONI SOUFFLE
A great souffle with a taste of Italy!!! Who wouldn't love pepperoni and cheese?! Also, you can sub sausage, but see the NOTE below.
Provided by Charmie777
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease 6-8 quart dish.
- Set oven at 425ºF.
- Chop pepperoni coarsely.
- Combine all ingredients and pour into prepared dish.
- Bake for 30 minutes or until a knife inserted in center comes out clean.
- Serve immediately.
- NOTE: If you are substituting sausage, brown it before combining with other ingredients.
Nutrition Facts : Calories 558.3, Fat 35, SaturatedFat 17.1, Cholesterol 271.6, Sodium 1067.4, Carbohydrate 30.1, Fiber 1.4, Sugar 1.1, Protein 29.2
RED PEPPER CORNMEAL SOUFFLE
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.
Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.
PEPPERONI
Make and share this Pepperoni recipe from Food.com.
Provided by Leta8076
Categories Meat
Time 4h20m
Yield 4 logs
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing until thoroughly blended.
- Divide in half into slender rolls about 1 1/3 inch in diameter.
- Wrap in plastic or foil.
- Refrigerate overnight.
- Unwrap and bake on broiler pan at 200 F for 4 hours.
- Store wrapped in the refrigerator.
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