Cheesy Pepperoni Mushroom Flatbread Ww Food

CHEESY PEPPERONI-MUSHROOM FLATBREAD (WW)

Steps:

• Adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees F. Spray a 10.5 x 15.5 inch jelly-roll pan with nonstick spray.
• Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion, pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes. Stir in the tomatoes and cook 1 minute. Set aside.
• With floured hands, press the dough over the bottom of the prepared pan. If the dough shrinks back, let is rest a few minutes before pressing again. Spread the marinara sauce evenly over the dough. Sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon parmesan cheese. Top evenly with the onion mixture and the pepperoni.
• Bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. Sprinkle with the remaining 1 cup mozzarella and 1 tablespoons parmesan cheese. Bake until the cheese melts, 4-5 minutes longer. Cut into 24 squares and serve at once.

EASY CHEESY PEPPERONI BREAD

Steps:

• Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
• Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
• Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
• Punch the dough down and let rest for 10 minutes.
• Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
• Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

CHEESY FLATBREAD

Steps:

• In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
• Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
• Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.).

CHEESY, BEEFY NOODLE CASSEROLE W/PEPPERONI

Steps:

• In deep skillet, saute beef, onion, salt and pepper, herbs and garlic til done. Drain grease if any.
• Stir in spaghetti sauce and mushrooms.
• Heat to a very low simmer, stirring occasionally.
• Meanwhile, cook macaroni noodles til just about done. Drain well, do not rinse.
• Stir cooked noodles into sauce.
• Pour into greased 13x9-inch glass casserole dish.
• Top with mozzarella.
• Sprinkle with parmesan and oregano.
• Top with pepperoni slices.
• Bake in 350ºF oven for 30-35 minutes til cheese is done to your liking.