PIZZA POPPERS
Both my husband and I are big pizza fans, so we created these pizza rolls that we like to take to parties. I think they'd be fun to set out for Santa to enjoy, along with his milk and cookies!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 1 minute. Stir in cheese and pepperoni; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Divide each piece into eight balls. Roll each ball into a 12-in. rope. Tie into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Serve warm with pizza sauce.
Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 538mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 12g protein.
PEPPERONI PIZZA JALAPEñO POPPERS
Make and share this Pepperoni Pizza Jalapeño Poppers recipe from Food.com.
Provided by Pinay0618
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
- Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
- Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
- Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 237.4, Fat 21.8, SaturatedFat 13.6, Cholesterol 67.9, Sodium 481.8, Carbohydrate 4.2, Fiber 1.2, Sugar 1.6, Protein 7.2
PIZZA POPPERS RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350F. Slice each uncooked biscuit horizontally through the middle. This will give you a top and bottom for each Pizza Popper. Spray a muffin tin with the cooking spray. Place 1 biscuit half into each muffin tin. Start layering the Pizza Poppers. To each bottom biscuit dough add, 1 tablespoon of pizza sauce, 3 pepperonis, a few pieces of black olives, and cheese. Top with another biscuit half. After all of the poppers have been filled and topped with a biscuit, bake at 350F for 15 minutes or until the biscuits are golden.
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