PEPPERONI BREADSTICKS
You like breadsticks at restaurants, why not make them at home? They're easy to make and have a spicy pepperoni taste perfect for dipping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 28
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
- Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
- Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 1 g, TransFat 0 g
PEPPERONI BREADSTICKS
I came up with this idea today for an appetizer with dinner. Using another recipe I have for garlic-parm bread sticks, I changed it up a bit with some ingredients I had on hand. Enjoy!
Provided by Christine Schnepp
Categories Other Appetizers
Time 20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 degrees. Mix flour, sugar, baking powder, garlic powder, and salt together in a bowl. Slowly add in milk while stirring. Remove dough and add to a lightly floured surface. Knead dough then flatten into a rectangle shape. Use a pizza cutter and cut into strips. Place on a cookie sheet with olive oil used for non stick. Spread on pizza sauce, pepperoni, oregano,and parm cheese. Bake for 10-12 minutes. Remove and cool.
- 2. ***Use leftover pizza sauce for dipping :)
PEPPERONI BREADSTICKS
Make and share this Pepperoni Breadsticks recipe from Food.com.
Provided by JAZELL
Categories Yeast Breads
Time 1h
Yield 16 Breadsticks, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dough: Dissolve yeast in 1 Cup of warm water until foamy about 5 mins.
- Mix sugar, oil, salt, and flour and then add to yeast and water.
- Mix together until smooth.
- Knead and cover for 30 min in warm area 100-105 degrees I put in oven with light on.
- Roll out dough on lightly dusted flour table.
- Cut into 2 inch wide by 5 inch doughs
- Place 5 pepperoni's on each dough pieces.
- Pinch sides together roll back and forth til smooth.
- Lightly grease baking pan
- Place dough into pan each breadstick.
- Brush lightly top of breadsticks with egg whites.
- Spinkle garlic salt or powder on top.
- Cook for a total of 20 minutes at 375 degrees or until golden brown.
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 BITES
Steps:
- Preheat oven to 400 degrees F.
- Combine soup mix, flour, and baking powder. Stir in the rest of the ingredients. Drop on greased cookie sheet by teaspoonfuls. Bake for approximately 12 minutes.
PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 24 pizza bites
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
- In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
- Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
- Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
- Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
- Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
- Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.
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- Preheat the oven to 425°F. Lightly grease a bite-sized tart pan; a mini muffin pan, or a baking sheet.
- If using the pop-up tart pan, have an ungreased baking sheet available to use as a base., In a medium-sized mixing bowl, combine the flour, cheese powder, baking powder, salt, Pizza Dough Flavor, and pizza seasoning., Add the butter, working it in until the mixture is crumbly., Add the pepperoni, shredded cheese, and scallions, mixing to distribute., Add the milk, mixing just until everything is evenly moistened., Scoop the dough by the level tablespoonful into the pop-up pan, or mini-muffin pan.
- For bigger bites, dollop the dough by heaping tablespoon scoops onto the prepared baking sheet., Sprinkle the biscuits with 1/2 teaspoon pizza seasoning, or your favorite dried herbs., Bake the biscuits till they're a medium to deep golden brown, 10 to 14 minutes., Remove the biscuits from the oven, and cool briefly on a rack.
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