PEPPERONI BISCUIT BITES
I'm single and I love finding recipes that are both inexpensive and fast to fix. These little pizza-flavored pockets call for on-hand ingredients and bake in just 10 minutes in the toaster oven.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 1123mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
PEPPERONI DROP BISCUITS
Sandra Buchanan uses garlic powder, Italian seasoning, sliced pepperoni and cheddar cheese to whip up a savory sensation in her Bath, New York kitchen. "These biscuits go great with spaghetti, macaroni and cheese or breaded fish," she says.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine biscuit mix, milk, butter, garlic powder and Italian seasoning. Stir in pepperoni and cheese just until combined. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 16-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CRISPY PEPPERONI CHIPS
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.
EASY PEPPERONI PIZZA MUFFINS
Super easy mini pizzas - delicious and done in 20 minutes or less!
Provided by Johnna
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
- Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
- Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
- Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 13.8 g, Cholesterol 6.9 mg, Fat 5.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 2.6 g
PEPPERONI CRISPS
Pepperoni slices that are baked to make chips! A great snack alone or paired with cheeses or dunked in marinara sauce.
Provided by Chic Lil Chef
Categories Appetizers and Snacks Spicy
Time 20m
Yield 3
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning.
- Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 0.4 g, Cholesterol 9.8 mg, Fat 4.1 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 312.3 mg
PEPPERONI CHIPS
Crisp little chips of pepperoni that are an excellent snack with beer or even a glass of wine. They are quite addictive. From World Wide Recipes. UPDATE (10-27-06): I have always purchased Hormell pepperoni, but recently tried an off brand and found that they burned very quickly when I baked them. The length of time for baking will depend on your oven and the pepperoni. You will need to adjust to find the proper time for you...it could be up to 20 minutes.
Provided by Ms B.
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Place the pepperoni slices in a single layer on a baking sheet.
- Bake until crispy, about 10 to 15 minutes.
- Transfer to paper towels to absorb the fat and cool to room temperature.
- Season with coarse black pepper, if desired.
- Will keep for several days at room temperature.
CHICKEN PEPPERONI
Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.
Provided by Laura Bildner Roberson-Jones
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h22m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
- Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
- Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
- Cover tomato sauce with pepperoni and mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 15.6 g, Cholesterol 107.7 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 9.6 g, Sodium 1290.8 mg, Sugar 4.8 g
CRACKED PEPPER BISCUITS
Categories Bread Food Processor Vegetable Bake Thanksgiving Vegetarian Fall Thyme Bon Appétit
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
- Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
- Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)
ITALIAN PEPPER BISCUITS
These biscuits are crunchy and peppery! Good snack and delicious w/cheese instead of same old, same old crackers! Try them! Great to take to parties.
Provided by Golden Sunflower
Categories < 4 Hours
Time 1h45m
Yield 60-80 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven at 400 degrees.
- Prepare yeast.
- Add olive oil, salt and egg - mix. Add spices and flour. Knead dough until smooth. Place in a clean bowl, cut a cross into dough, cover with plastic wrap and let sit for about 1/2 hour in a warm dry place.
- Remove dough, follow the cut you made and cut in 1/4 "chunks". Cut each 1/4 piece in strips. Roll dough with fingers into strips around 8-10 inches. Fold in half to make ends meet and twist. You can leave the biscuits in this shape or connect ends to make a twisted circle. Whatever shape you like!
- Bake on an ungreased cookie sheet. Place the first cookie sheet in the oven on the bottom rack. After 15 minutes remove cookie sheet from bottom rack and place on top rack. Then place the 2nd cookie sheet on bottom rack. After 15 minutes, remove cookie sheet from top rack and let cool. Then continue again w/cookie sheet on bottom rack and moving it to the top rack.
- Each cookie sheet must stay in the oven a total of 30 minutes - 15 minutes bottom rack and15 minutes top rack.
- Enjoy.
PEPPERONI ROUNDS
Looking for a cheesy appetizer using Bisquick® mix? Then serve these pepperoni rounds with tomato pasta sauce - ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, milk and egg until blended. Stir in pepperoni and cheese.
- Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve with pasta sauce.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sauce), Sodium 190 mg, Sugar 0 g, TransFat 0 g
ITALIAN PEPPERONI BITES
These are wonderful little appetizers. If you don't have the mini muffin pan, just use the regular size and don't cut the biscuits in half. I also use homemade pesto. From the Hormel site.
Provided by Chef Petunia
Categories Breads
Time 30m
Yield 12-24 muffins
Number Of Ingredients 5
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.
Nutrition Facts : Calories 258.8, Fat 13.8, SaturatedFat 4.3, Cholesterol 21.1, Sodium 576.6, Carbohydrate 26.6, Sugar 1.1, Protein 7.4
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PEPPERONI BISCUITS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 14Total Time 55 minsCategory Real Food
- In a large bowl, whisk 2 cups flour, the baking powder, baking soda, and salt. Turn the stick of butter in the dry ingredients until coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingertips, evenly mix in the butter. Mix in mozzarella, 1 1/2 cups pepperoni, 1/2 cup Parmesan, and marjoram leaves. Form a well in the dry ingredients.
- In a small bowl, whisk the sour cream and 1/3 cup very cold water. Pour into the dry ingredients and stir just until blended. Cover and refrigerate for at least 20 minutes or up to 4 hours.
- Position a rack in the center of the oven; preheat to 450°. Grease a large baking sheet. Transfer the dough to a floured work surface and pat into a circle about 1 inch thick, dusting with more flour if the dough is sticky. Using a 2-inch cutter, cut out biscuits, pressing straight down into the dough (do not twist). Transfer to the sheet. Gather the dough and repeat patting and cutting until the dough is used up. Arrange 1/2 cup pepperoni and 1 tbsp. Parmesan on top before baking.
- Bake until the biscuits are golden and crispy on top, 12 to 15 minutes. Let cool for 5 minutes. Butter It Up: In a bowl, whisk butter, honey, and red pepper; season.
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