Mini Pepperoni Pizza Food

MINI NO-CRUST PEPPERONI PIZZAS

Steps:

• Heat oven to 375ºF.
• Pile cheese into 16 mounds, 2 inches apart, on parchment-covered baking sheets; flatten slightly.
• Top with pepperoni, then sprinkle with oregano.
• Bake 5 to 6 min. or until edges are golden brown.
• Cool on baking sheets 5 min. Transfer to paper towel-covered wire racks; drain.
• Serve with pizza sauce for dipping.

MINI PEPPERONI PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Seperate biscuits and place on cookie sheet.
• Flatten biscuit until it is about 5" in diameter.
• Pinch the sides to make a crust.
• For a tastier pizza, brush on a little olive oil and add a pinch of cumin and oregano.
• Put 2 tablespoons of pizza sauce on each biscuit and spread around.
• Add pepperoni and then sprinkle about 2-3 tablespoons of cheese on top.
• Do not add too much or the pizza will overflow when it is baking.
• Bake in oven for 8-11 minutes.
• cool for about 3-4 minutes.

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.

MINI PEPPERONI CALZONES

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
• Brush edges of each dough square with water.
• Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.

HOMEMADE PEPPERONI PIZZA

Steps:

• Pizza Base
• Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
• Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
• Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
• Round into pizza base and stab with fork several times.
• Pizza Topping
• Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
• Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
• Cooking
• Place on oiled baking sheets.
• Add topping.
• Cook at 200° for 20mins.