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 AND CHEESE BITES
Make and share this Pepperoni and Cheese Bites recipe from Food.com.
Provided by erin_denny
Categories Breads
Time 1h5m
Yield 40 rolls, 40 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
- Separate dough into 40 biscuits; flatten each to a 2-inch round. Place 1 cheese cube and 1 pepperoni in center of each biscuit round.
- Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. All should be touching.
- Bake 25 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.
Nutrition Facts : Calories 206, Fat 15.8, SaturatedFat 5.8, Cholesterol 36.4, Sodium 746.8, Carbohydrate 8, Fiber 1, Sugar 2.1, Protein 7.8
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.
PEPPERONI PIZZA CHEESE DRIP CHIPS
Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.
Provided by Chef John
Categories Cheese Appetizers
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
- Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
- Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
- Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
- Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
- Repeat Steps 3 to 5 to bake remaining 18 chips.
- Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5 g, Sodium 420.8 mg
PEPPERONI CHEESE BITES
My MIL made these for a party and they disappeared in no time! Very yummy and really addictive. Easy, too!
Provided by cruzzo
Categories Lunch/Snacks
Time 45m
Yield 24 bites
Number Of Ingredients 7
Steps:
- Cut biscuits in half and press into greased mini-muffin cups.
- Mix together all remaining ingredients.
- Top biscuits with 1 tablespoon of filling mixture.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 140.5, Fat 8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 400.8, Carbohydrate 13.5, Fiber 0.6, Sugar 2.7, Protein 3.8
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PEPPERONI AND CHEESE CRISPS - KETO - COOK AT HOME MOM
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Ratings 23Calories 91 per servingCategory Appetizer, Snack
- Heat a skillet over medium heat. Add about 1 tablespoon of shredded cheese in flat piles with a little room between them, about 4-6 piles a time depending on the size of your skillet. Cook for about one minute.
- When the cheese starts to bubble, add a slice of pepperoni on top of each pile of cheese. Cook for another minute or so, until the cheese begins to brown and get crispy on the edges.
- Use a spatula to flip each one, pepperoni side down. Cook for around 30 seconds, then transfer to a plate, pepperoni side up, and serve with tomato sauce for dipping. Repeat until you've cooked them all!
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- Pour the mixture into the prepared baking dish and spread into an even layer. Bake until golden brown and bubbling, 30 to 40 minutes. Let sit for at least 15 minutes before cutting and serving.
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