Pepperoniandcreamcheesefingersandwiches Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
• Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
• Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
• Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

Steps:

• Heat the olive oil in a skillet over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

Steps:

• Trim crust from bread.
• Spread softened cream cheese on 6 slices of bread (you may not need all the cream cheese). Top with other six slices of bread and cut each sandwich into four squares.
• Place one pepperoni slice in each sandwich on top of cream cheese.
• Tip: It is easier to place the pepperoni in the sandwiches after you cut them than before and then try to avoid cutting them.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
• Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
• Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

Steps:

• Heat oven to 400ºF.
• Combine sausage, vegetables, garlic, vinegar, oil and crushed red pepper in 13x9-inch baking dish sprayed with cooking spray.
• Place block of cream cheese in center of sausage mixture.
• Bake 25 to 30 min. or until peppers are tender, stirring after 15 min.
• Add pasta and boiling water to ingredients in baking dish. Use back of spatula to gently press pasta into boiling water so most the pasta is covered with water. Cover with foil.
• Bake 18 min. Remove baking dish from oven. Stir ingredients in baking dish; cover. Let stand 5 min.
• Sprinkle with basil before serving.

Steps:

• Combine the cucumbers and cream cheese, then blend in the onion.
• Add in a tablespoon or two of mayonnaise and blend until the mixture is soft and spreadable. Add a little more mayonnaise to soften further.
• Cut the crusts off the bread, then either cut each piece into fourths or cut into diamonds.
• Spread mixture over half the bread pieces, then top with another piece of bread.
• Garnish with parsley or cucumber.
• Tips & Warnings.
• You can also leave the sandwiches open-faced.
• Try this method with tuna or chicken salad, too.

Steps:

• In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

Steps:

• butter one side of multi grain bread.
• place 1 slice american cheese,8 slices of pepperoni,and 1 slice american cheese on top of buttered bread.
• Place bread, buttered side down on stove top grill or skillet.
• Cover open faced sandwich with a skillet lid (this melts the cheese while the underside bread browns).
• When bottom side of bread is browned nicely, top open faced sandwich with the other piece of bread that has been lightly spread with dijon. (if adding kraut, do so at this point).
• Butter upper side of bread and turn to brown other side.
• At this point the cheese should be almost melted, so very little time is needed except to make the other side nice and brown.

Steps:

• Heat oven to 400•.
• Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape.
• Place on ungreased cookie sheet, spread tops with a little*mustard.
• Bake for 10-14 minutes or til golden brown.
• Cool on wire rack 10 minutes.
• Meanwhile, in small bowl, combine onions and butter, mix well.
• In another small bowl mix mustard, mayo and honey.
• Split each biscuit open with sharp knife.
• Spread bottoms with butter mixture.
• Top each with ham, cheese and lettuce.
• Spread inside tops liberally with mustard-mayo-honey sauce.
• Place on top/lid.
• Spear an olive onto frilled pick, then stick through sandwich.
• You can make a half a recipe if you want, but if serving even 10-12 people, best to make 40!
• Everyone LOVES these!