Pepperoni Bites Thm S Food

PEPPERONI BITES (THM S)

Steps:

• Preheat the BROILER on 425 degrees.
• Cover a cookie sheet with parchment paper.
• Cut each mozzarella cheese stick in half and then cut each half in fours... you should have 8 pieces.
• Place the pepperonis on the cookie sheet.
• Add one piece of mozzarella cheese bit on top of the pepperoni.
• Sprinkle Italian seasoning on top.
• Place in the broiler for 2 to 4 minutes or until the edges of the pepperoni is crisp and the mozzarella is melted and toasted.
• Dip in a good marinara sauce.

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.

PEPPERONI BITES

Steps:

• Preheat oven to 400 degrees F.
• Combine soup mix, flour, and baking powder. Stir in the rest of the ingredients. Drop on greased cookie sheet by teaspoonfuls. Bake for approximately 12 minutes.

YUMMY PEPPERONI BITES

Steps:

• Arrange bread slices on a baking sheet using aluminum foil.
• Broil bread 4 inches from heat until lightly toasted.
• Sprinkle 1/2 cup cheese and 1 tablespoon onion evenly on the bread.
• Top with pepperoni (I usually put two on).
• Sprinkle remaining cheese and onion evenly over pepperoni.
• Broil 1 minute until cheese melts.

PEPPERONI BISCUIT BITES

Steps:

• In a small bowl, combine the tomato sauce, oil and seasonings. Cut each biscuit in half. Place 1 pepperoni slice on each half; fold dough over pepperoni and pinch edges to seal. Dip in tomato mixture. , Place in a shallow baking pan coated with cooking spray. Sprinkle with Parmesan cheese. Bake in a toaster oven at 450° for 10-12 minutes or until golden brown.

LOW-CARB PIZZA BITES

Steps:

• Heat oven to 350°F.
• Poke the pepperoni slices into the bottoms of the mini-muffin cups, or butter the cups well if you aren't using the pepperoni (I find that oiling the pans doesn't work as well).
• Cream the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.
• Mix the rest of the ingredients in by hand.
• Fill the muffin cups with the egg and cheese mixture.
• Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven, and cool for a few minutes (5-10), then run a knife around the top to loosen (I use a plastic knife for my nonstick pan). Remove to a plate.