Cheesy Pepperoni Bites Food

CHEESY PEPPERONI PIZZA BITES

Steps:

• Preheat oven to 425 degrees. Grease a 9 x 11" baking pan with baking spray. Spread about 1/4 cup of RAGÚ Homestyle Traditional Pasta Sauce in the bottom of the pan. Set aside.
• Roll out pizza dough into a rectangle on a lightly floured surface. With a knife, cut the dough into 12 equal squares.
• Place 1 tablespoon of RAGÚ Homestyle Traditional Pasta Sauce in the center of each dough square.
• Add 2 pieces of pepperoni on top of the the pasta sauce.
• Sprinkle about 1 Tbsp of cheese on top of the pepperonis.
• Take the corners of each dough square and bring the ends up, pinching the dough together to form a ball (all ingredients should be hidden inside of the dough).
• Place the pepperoni pizza bites, pinched-sides down, in the baking pan.
• Cut remaining pepperoni in half, and add the slices between the rolls.
• Brush the tops of the pizza bites with olive oil, and sprinkle oregano, salt, and pepper over the tops of the rolls.
• Sprinkle remaining cheese over the top of the rolls.
• Bake for 18-20 minutes, or until tops are golden brown.
• Serve with RAGÚ Homestyle Traditional Pasta Sauce.
• Enjoy!

CHEESY PEPPERONI BITES

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, garlic powder and oregano. Add the milk and eggs and gently stir until thoroughly combined. Add the pepperoni and cheeses and stir in with a wooden spoon or rubber spatula until evenly distributed.
• 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.

STROMBOLI BITES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Reserve 2/3 cup of the marinara for dipping.
• Lightly flour a work surface. Roll the pizza dough out to a 12-by-15-inch rectangle. Cut the rectangle into fifteen 3-by-4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each little rectangle, leaving a 1-inch unsauced border.
• Cover the sauce with 3 to 4 slices of pepperoni, and then 3 to 4 pieces of salami, neatly layering them. Top the meat with about 1 teaspoon each black olives and pepperoncini. Sprinkle 1 heaping tablespoon mozzarella on top of each.
• Roll each rectangle up like a burrito: Fold a long edge of each rectangle snugly over the filling, tuck in the sides and roll up tightly. Pinch the seams to seal. Put the stromboli seam-side down on the prepared baking sheet. Sprinkle the tops with Parmesan. Bake until golden brown,15 to 20 minutes.
• Meanwhile, microwave the reserved 2/3 cup marinara in a microwave-safe bowl until warm. Serve with the stromboli bites for dipping.

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

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.

CHEESY PEPPERONI POPCORN

Steps:

• Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
• Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.