Crunchy Pepperoni Sticks Food

CRUNCHY PEPPERONI STICKS

Steps:

• Combine cheese, milk and thyme; mix well.
• Spread 1-1/2 teaspoons of the mixture over 1 side of each slice pepperoni.
• Wrap (cheese side in) pepperoni around one breadstick.
• Repeat with remaining pepperoni, cheese mixture and breadsticks; arrange on a serving platter.

CRUNCHY BAKED BROCCOLI

Steps:

• Preheat oven to 425 degrees.
• Lay broccoli in a single layer on a rimmed baking sheet, tossing in 2 tablespoons light virgin olive oil. Place in oven for 10 minutes, ends should start to char, but broccoli will hold its shape.
• In a small food processor combine pepperoni and garlic. Pulse until the mixture has made small bits. Add panko and a light seasoning of fine sea salt and freshly ground pepper before pulsing a few more times to combine and all pieces are relatively similar size.
• Meanwhile, heat 2 tablespoons light extra virgin olive oil in a medium skillet over medium-low heat. When oil is hot add panko mixture. Stir for about 5 minutes or until mixture is crisp and olive oil as been absorbed. Remove from heat and set aside.
• In a large mixing bowl, smear Dijon mustard around the sides. This prevents it from clumping to one piece when you toss it. Add broccoli, tossing to lightly coat in mustard, then toss in panko mixture and return to rimmed baking sheet.
• Bake for an additional 5 minutes, remove and serve.
• If you've tried this recipe, come back and let us know how it was!

CRISPY PEPPERONI CHIPS

Steps:

• Preheat the oven to 425 degrees F.
• Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
• Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
• Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

CHEESY PEPPERONI PIZZA STICKS RECIPE

Steps:

• Preheat the oven to 400° F (or temperature indicated on your pizza dough instructions).
• Roll dough onto a lightly floured surface and cut into even rectangles, between 8 and 14, depending on how big you want them.
• Layer with sauce, mozzarella cheese, and pepperoni slices.
• Roll up and tuck the seams to seal. Place on a baking sheet seam side down.
• Bake for 10-15 minutes, as indicated on pizza dough instructions, until golden brown.
• Meanwhile, melt the butter in a saucepan. Add the garlic, salt, and parsley. Saute for 1 minute. Brush warm pizza sticks with garlic butter sauce and sprinkle with Parmesan cheese.
• Air Fryer Method: Follow the instructions above for putting the pizza sticks together. Then place in the air fryer basket. Air fry at 375°F for 6-8 minutes, until dough is golden brown. Remove from air fryer, brush with garlic butter sauce and sprinkle with cheese.

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

PEPPERONI STICK

Steps:

• mix all ingerdients thoroughly (will make about 4 sticks).
• form your sticks, put in the fridge, uncovered, for 24 hours.
• bake at 300degrees for 60 minutes on wire rack, ENJOY.

CRUNCHY PEPPERONI STICKS

Steps:

• Combine cheese, milk and thyme; mix well.
• Spread 1-1/2 teaspoons of the mixture over 1 side of each slice pepperoni.
• Wrap (cheese side in) pepperoni around one breadstick.
• Repeat with remaining pepperoni, cheese mixture and breadsticks; arrange on a serving platter.