Pepperoni Bread Stick Twists Food

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PEPPERONI BREADSTICKS



Pepperoni Breadsticks image

You like breadsticks at restaurants, why not make them at home? They're easy to make and have a spicy pepperoni taste perfect for dipping.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 28

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1/2 cup cold water
1/2 cup chopped pepperoni (2 oz)
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Steps:

  • Heat oven to 425°F. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
  • Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
  • Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 1 g, TransFat 0 g

EASY PEPPERONI BREAD



Easy Pepperoni Bread image

Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!

Provided by MARBALET

Categories     Appetizers and Snacks     Meat and Poultry

Time 12h15m

Yield 20

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
½ tablespoon dried basil leaves
½ tablespoon dried minced onion flakes
½ tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1 egg, lightly beaten

Steps:

  • Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
  • Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
  • Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g

PEPPERONI PIZZA TWISTS



Pepperoni Pizza Twists image

My stepsister gave me this recipe and I just tweaked it. You can add diced green peppers and olives, too." Lisa Worley - Adairsville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 packages (11 ounces each) refrigerated crusty French loaf
1 tablespoon all-purpose flour
1 cup shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
1 jar (14 ounces) pizza sauce, divided
1 large egg white, beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning

Steps:

  • Place 1 loaf on a lightly floured surface. With a sharp knife, make a lengthwise slit down the center of loaf to within 1/2 in. of bottom. Open dough so it lies flat; sprinkle with half of flour. Roll into a 14x5-in. rectangle. Repeat with remaining loaf. , In a large bowl, combine mozzarella cheese and pepperoni. Spread half of mozzarella mixture down the center of each rectangle. Drizzle each with 3 tablespoons pizza sauce. , Roll up jelly-roll style, starting from a long side; seal seams and ends. Place 1 loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together 3 times., With a sharp knife, make 3 shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning. , Bake at 350° for 25 minutes. Cover loosely with foil. Bake 4 minutes longer or until golden brown. Let stand for 10 minutes before slicing. Serve with remaining pizza sauce. Freeze option: Freeze cooled unsliced bread in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

Nutrition Facts : Calories 319 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1016mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

PEPPERONI BREAD



Pepperoni Bread image

Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?

Provided by Martha Katz

Categories     World Cuisine Recipes     European     Italian

Time 2h55m

Yield 10

Number Of Ingredients 6

1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
  • Bake in preheated oven for 40 minutes, or until golden.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g

PEPPERONI BREADSTICKS



Pepperoni Breadsticks image

These pepperoni breadsticks are a great appetizer or snack for kids and adults! These breadsticks are great paired with some marinara sauce or ranch dressing!

Provided by Danielle

Categories     Snack

Time 25m

Number Of Ingredients 4

1 11 ounce can Pillsbury breadsticks
36 pepperonis*
1 tablespoon parmesan cheese
1/4 teaspoon Italian seasoning

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • In a small bowl mix together the parmesan cheese and Italian seasoning.
  • Unroll the breadsticks from the can and separate each one.
  • Lay three pepperonis down half of each breadsticks, making sure to leave a little room at the end. Fold the other half over the pepperonis, pinch the two ends together well, then twist once halfway.
  • Sprinkle the parmesan mixture evenly over all 12 breadsticks.
  • Baked for 10-12 minutes or until the outside is lightly golden brown.
  • Serve immediately.

PEPPERONI BREAD STICK TWISTS



Pepperoni Bread Stick Twists image

Provided by Winelady Cooks

Categories     Kid Friendly

Number Of Ingredients 12

For the Pepperoni Twists
½ cup sliced pepperoni chopped
2 TBLS. grated Parmigiano Reggiano cheese
drizzle of olive oil
The Marinara Sauce
14 oz. can of tomato sauce
1 clove of garlic chopped
1½ TBLS. olive oil
1 tsp. oregano
2 TBLS. chopped fresh parsley
2-3 leaves fresh basil chopped
salt & pepper to taste

Steps:

  • For The Pepperoni Twists Roll out the dough and cut into 1″ strips. Fold each strip in half and twist. Lay out on parchment lined baking sheet. Drizzle twists with olive oil. Sprinkle with grated cheese Bake in 425 degree oven for 8-12 minutes until lightly browned. For Marinara Sauce In a small saucepan add the oil on medium heat. Add the garlic to hot oil and cook just until the garlic starts to bubble a little. Do not let the garlic brown, it will taste bitter. Add the tomato sauce to the garlic and reduce heat to a simmer and cover for 15 minutes. Stir occasionally. Add the herbs and salt and pepper to taste, stir well and continue to cook another 5-10 minutes. Set aside until ready to serve.

Nutrition Facts : ServingSize 642 g, Calories 932, Fat 74.95 g, TransFat 1.93 g, SaturatedFat 20.99 g, Cholesterol 125 g, Sodium 4469 g, Carbohydrate 33.86 g, Fiber 8.8 g, Sugar 24.01 g, Protein 34.14 g

PUFF PASTRY TWISTS



Puff Pastry Twists image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1/2 cup unsalted butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon
1 cup milk
8 ounces semisweet or milk chocolate, chopped
1/4 cup smooth peanut butter

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
  • Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
  • In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
  • Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
  • Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
  • To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
  • To serve, place the twists on a tray and serve with the sauce along side for dipping.

PEPPERONI BREADSTICK BITES



Pepperoni Breadstick Bites image

Provided by Food Network

Number Of Ingredients 2

1 (10.6-ounce) can refrigerated breadstick dough
1 (3.5-ounce) package Hormel® Pepperoni

Steps:

  • Heat oven to 375 degrees F. Grease baking sheet.
  • Separate breadsticks; place in single layer on baking sheet. Top each breadstick with 5 slices pepperoni. Bake 10 to 12 minutes or until breadsticks are browned. Remove breadsticks from baking sheet; slice into bite-size pieces. Transfer breadstick pieces to serving tray. Insert wooden pick into each piece.

PEPPERONI BREADSTICKS



Pepperoni Breadsticks image

Make and share this Pepperoni Breadsticks recipe from Food.com.

Provided by JAZELL

Categories     Yeast Breads

Time 1h

Yield 16 Breadsticks, 4-6 serving(s)

Number Of Ingredients 7

1/4 ounce yeast
1 tablespoon sugar
2 tablespoons oil
1 teaspoon salt
2 3/4 cups flour
8 ounces pepperoni slices
1 teaspoon garlic salt

Steps:

  • Dough: Dissolve yeast in 1 Cup of warm water until foamy about 5 mins.
  • Mix sugar, oil, salt, and flour and then add to yeast and water.
  • Mix together until smooth.
  • Knead and cover for 30 min in warm area 100-105 degrees I put in oven with light on.
  • Roll out dough on lightly dusted flour table.
  • Cut into 2 inch wide by 5 inch doughs
  • Place 5 pepperoni's on each dough pieces.
  • Pinch sides together roll back and forth til smooth.
  • Lightly grease baking pan
  • Place dough into pan each breadstick.
  • Brush lightly top of breadsticks with egg whites.
  • Spinkle garlic salt or powder on top.
  • Cook for a total of 20 minutes at 375 degrees or until golden brown.

PEPPERONI CHEESE TWISTS



Pepperoni Cheese Twists image

Refrigerated dough keeps these snacks fuss-free. They're great all by themselves...or try them with a simple antipasto of peppers, olives and cheeses.-Josephine D. Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 14 cheese twists.

Number Of Ingredients 8

3 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1 teaspoon oil from the jar
1/3 cup finely chopped pepperoni
1/3 cup shredded Parmesan cheese
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon water
Dash garlic powder
Dash pepper
1 tube (13.8 ounces) refrigerated pizza crust

Steps:

  • Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper., On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough., Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet., Bake 6-8 minutes or until golden brown.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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