PEPPERONI SAUSAGE BREAD
Make and share this Pepperoni Sausage Bread recipe from Food.com.
Provided by Lori Mama
Categories Pork
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In medium sized pan, on medium heat.
- brown meat and onions.
- Drain and let cool on paper towel lined plate.
- Roll out crescent roll dough on a cookie sheet.
- press perforations to seal.
- Arrange half of the cheese down the middle of the dough.
- leaving a 1 inch border.
- Top with sausage mixture and pepperoni.
- Add remaining cheese.
- Fold each dough side up to the middle and pinch seams together.
- Brush with egg white and
- sprinkle with seasoning.
- Bake 30 minutes or until crust is golden.
PEPPERONI BREAD
Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?
Provided by Martha Katz
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
- Bake in preheated oven for 40 minutes, or until golden.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g
SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
SAUSAGE & PEPPER BREAD
My FIL used to make this bread. It may be a bit labor intensive, but it is soooo tasty. It can also be made in advance and frozen before baking.
Provided by sugaree
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cook sausage and pepper until sausage is brown breaking up the meat as you go along.
- Drain and set aside to cool.
- Pour warm water into large bowl, stir in yeast until dissolved.
- Proof 10 minutes.
- Add sugar, salt, seasoning, butter, 1 egg and 2 cups flour.
- Beat until smooth then gradually add enough flour to make a soft dough.
- Knead for about 10 minutes.
- Place in a greased bowl, turn to grease top. Cover and let rise until doubled about 1 hour.
- Punch down dough and divide into 6 pieces.
- Roll each piece into a 14" x 4" strip.
- Stir cheese into sausage mixture then spoon down the center of each strip.
- Seal long edges of strips together to form a 14" rope.
- Braid 3 ropes together and seal.
- Place loaves on greased baking sheet, cover and let rise until doubled about 45 minutes.
- Beat remaining egg and brush on loaves.
- Bake for 25 minutes at 400 degrees.
- Serve warm.
EASY PEPPERONI BREAD
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Provided by MARBALET
Categories Appetizers and Snacks Meat and Poultry
Time 12h15m
Yield 20
Number Of Ingredients 8
Steps:
- Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
- Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
- Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g
SAUSAGE AND PEPPERS PASTA BAKE
Sausage and peppers is a dish that takes me down memory lane: my mom and I make it every year in a big batch for family reunions. One year when we had leftovers, I realized that adding the slow-cooked sweet peppers and onions to tomato sauce gave it so much great flavor and a natural sweetness - no sugar needed. That, combined with my constant need to get ahead on meal prep, led me to develop this recipe. By assembling the dish the day before, you can avoid having to boil the pasta and instead let it sit in the sauce overnight to soften and absorb all that flavor. In the end, you'll have a delicious pasta bake ready to pop into the oven when you're ready for dinner. Plus, you can make a big batch of the tomato sauce to freeze along with any leftovers, making it truly the dish that keeps on giving.
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
- If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
- Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
- Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
- When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
- Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.
BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!
This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.
Provided by Robert M. Catalano
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g
PEPPERONI CHEESE BREAD
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota
Provided by Taste of Home
Time 4h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
EASY CHEESY PEPPERONI BREAD
I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!
Provided by MoonStar31
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
- Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
- Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
- Punch the dough down and let rest for 10 minutes.
- Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
- Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
- Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!
PEPPERONI BREAD
All the wonderful flavor of pepperoni pizza in an easy to serve and share bread. Part of my families Christmas tradition.
Provided by DSimone
Categories < 60 Mins
Time 50m
Yield 2 Loafs
Number Of Ingredients 8
Steps:
- Saute pepperoni and peppers in small amount of oil until tender.
- Roll out dough divided to cover two cookie sheets. Bake at 350 degrees about 4 minutes, until dough slightly rises.
- Mix pepperoni & peppers with beaten egg and 1/4 cup water. Spread on dough. Layer cheese next. Roll up like a jelly roll, closing ends (use remaining water to seal if necessary).
- Bake 350 degrees for 30 minutes.
Nutrition Facts : Calories 1368.1, Fat 111.6, SaturatedFat 50.8, Cholesterol 396.8, Sodium 3420.5, Carbohydrate 11.9, Fiber 3.1, Sugar 6.8, Protein 76.5
QUICK PEPPERONI BREAD
Pepperoni and Muenster are baked together in this yummy appetizer recipe that may be cut into bite-sized pieces, or used as a side dish. It tastes best when served warm.
Provided by Lindsay
Categories Appetizers and Snacks Pastries
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish.
- Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 2.7 g, Cholesterol 15.2 mg, Fat 3.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 96.6 mg, Sugar 0.4 g
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