CHEESY PEPPERONI PIZZA ROLLS
These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.
Provided by lutzflcat
Categories Pepperoni Pizza
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
- Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
- Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
- Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
- Serve pizza rolls with the remaining warmed marinara as a dipping sauce.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg
PUFF PASTRY PEPPERONI PIZZA ROLL
Puff pastry stands in for dough in this pizza-inspired appetizer. The recipe easily doubles and is great for a potluck or crowd: Bake the roll a few hours in advance, refrigerate wrapped in foil and reheat in a 350 degree F oven.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
- Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
- Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
- Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
- Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
- Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.
PEPPERONI PIZZA ROLLS WITH HOT HONEY
Rolled and twisted with pepperoni and lots of cheese, this skillet snack goes from great to outstanding with a drizzle of hot honey.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 16 pepperoni pizza rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
- On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
- Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.
PEPPERONI PIZZA ROLLS
We give traditional pizza a twist by rolling up the usual toppings in egg roll wrappers, then deep-frying them. Yum! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 14 egg rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pepperoni, mushrooms, green pepper, Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a work surface with a point facing you; place a piece of string cheese near the bottom corner. Top with about 2 tablespoons pepperoni mixture., Fold bottom corner over filling. Fold sides toward center over filling. Using a pastry brush, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers, cheese and filling., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce.
Nutrition Facts : Calories 326 calories, Fat 21g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 682mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
PEPPERONI PIZZA BUNS
Make and share this Pepperoni Pizza Buns recipe from Food.com.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 9m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spread 2 tbsp of tomato sauce on each half roll.Put 5-6 slices of pepperoni on each, top with 1/4 cup of cheese on each.
- Bake 5-7 minutes, or until cheese is melted.
Nutrition Facts : Calories 630.1, Fat 37.6, SaturatedFat 15.2, Cholesterol 96.7, Sodium 1870.7, Carbohydrate 40.6, Fiber 2.5, Sugar 4.4, Protein 31.3
PIZZA BUNS
These are nice to serve for a snack. My Mom used to serve them for her Bridge Group. I have served them with a bowl of soup for supper. If you like pizza, I think you will like these. This mixture can be kept in the fridge for several days and spread on buns when you are ready to use.
Provided by GaylaV
Categories Lunch/Snacks
Time 1h
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Slice bacon into small pieces and then brown it.
- Drain fat from bacon.
- Cut the pepperoni into slices and then quarter the slices.
- Add onion, green pepper, and mushrooms to the bacon and heat until onions begin to soften. Stir often.
- Add spaghetti sauce, pepperoni, oregano and garlic powder and heat through.
- Cool.
- Stir in cheese.
- Spread on open-faced buns and broil until bubbly and cheese melted.
- Enjoy!
Nutrition Facts : Calories 281.6, Fat 14.8, SaturatedFat 6.5, Cholesterol 31.5, Sodium 574.2, Carbohydrate 24.8, Fiber 1.2, Sugar 4.9, Protein 12.1
CHEESY PEPPERONI BUNS
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in pizza sauce, pepperoni and American cheese. Cook and stir until cheese is melted, 4-5 minutes., Place buns on a baking sheet, cut sides up. Spoon meat mixture onto buns; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, serve with additional warmed pizza sauce.
Nutrition Facts : Calories 280 calories, Fat 14g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 612mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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PEPPERONI PIZZA ROLLS RECIPE | EATINGWELL
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Category Healthy Finger Food RecipesCalories 178 per serving
- Preheat oven to 425 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, garlic and Italian seasoning; cook, stirring occasionally, until softened, 5 to 6 minutes. Add 1/2 cup marinara; reduce heat to medium and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and let cool slightly, about 10 minutes. Transfer to a bowl; fold in cheese and pepperoni.
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- Line a baking sheet with parchment paper; coat with cooking spray. Lightly coat the prepared rolls with cooking spray. Arrange the rolls, seam-sides down, on the prepared pan. Bake until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes. Garnish with basil, if desired, and serve with the remaining 1/4 cup marinara.
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