Pepperoni Breadstick Bites Food

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.

PEPPERONI BREADSTICKS

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.

PEPPERONI BREADSTICKS

Steps:

• 1. Preheat oven to 450 degrees. Mix flour, sugar, baking powder, garlic powder, and salt together in a bowl. Slowly add in milk while stirring. Remove dough and add to a lightly floured surface. Knead dough then flatten into a rectangle shape. Use a pizza cutter and cut into strips. Place on a cookie sheet with olive oil used for non stick. Spread on pizza sauce, pepperoni, oregano,and parm cheese. Bake for 10-12 minutes. Remove and cool.
• 2. ***Use leftover pizza sauce for dipping :)

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 BREADSTICKS

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 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.

ROCKY ROAD BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F.
• Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
• In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
• Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

PEPPERONI MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside. Mix the beef short rib, chuck, brisket and fat in a large bowl. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.)
• Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets. Bake until the meatballs are brown, 15 to 20 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F.
• Transfer the meatballs to a roasting pan. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce.
• Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil. Serve with bread, if desired.

SWEET BREADSTICKS

Steps:

• Cut strips of refrigerated breadstick dough in half crosswise; thread a piece lengthwise onto each skewer. Toast over a flame until golden. Brush with melted butter, then sprinkle with confectioners' sugar and cinnamon.