Pepper Pizza Poppers Food

PEPPER PIZZA POPPERS

Steps:

• Preheat the oven to 375 degrees F. Remove the stems and cut each pepper down the middle lengthwise.
• Place on a baking sheet lined with parchment paper and sprinkle each pepper half with mozzarella cheese, garlic powder and oregano. Add about two pieces of turkey pepperoni to each pepper.
• Bake for approximately 10-12 minutes or until the cheese has melted.
• Remove from the oven, let cool and top with sliced Kalamata olives, extra red pepper flakes if desired, and fresh basil. Serve immediately and enjoy!

PIZZA PEPPER POPPERS

Steps:

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• In a medium bowl, stir together cream cheese, pepperoni, mozzarella, 1 tablespoon basil and salt. Fill each of the bell pepper halves with about 1 1/2 tablespoons of the cream cheese mixture.
• Arrange peppers on prepared baking sheet and bake until cheese is beginning to bubble and brown, 18-20 minutes. Garnish with remaining basil. Let cool slightly before serving.

PIZZA POPPERS

Steps:

• In a large bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 1 minute. Stir in cheese and pepperoni; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Divide each piece into eight balls. Roll each ball into a 12-in. rope. Tie into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Serve warm with pizza sauce.

PEPPERONI PIZZA JALAPEñO POPPERS

Steps:

• Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
• Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
• Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
• Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.