CONTEST-WINNING PEPPERONI PIZZA CHILI
Steps:
- In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain., Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese. Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 464 calories, Fat 28g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 1240mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.
PEPPERONI PIZZA CHILI
We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust-I just put the pizza in a bowl instead! -Marilouise Wyatt Cowen, West Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 1102mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein.
PEPPERONI PIZZA CHILI
Make and share this Pepperoni Pizza Chili recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain.
- Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt.
- Bring to a boil.
- Reduce heat; simmer uncovered for 30 minutes or until chili reaches desired thickness.
- Garnish with cheese if desired.
Nutrition Facts : Calories 280.8, Fat 15, SaturatedFat 5.5, Cholesterol 53, Sodium 771, Carbohydrate 18, Fiber 5.2, Sugar 5.2, Protein 18.4
PEPPERONI PIZZA WITH HOT HONEY
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
- Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
- Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
- Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
- Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.
PEPPERONI PIZZA CHEESE DRIP CHIPS
Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.
Provided by Chef John
Categories Cheese Appetizers
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
- Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
- Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
- Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
- Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
- Repeat Steps 3 to 5 to bake remaining 18 chips.
- Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5 g, Sodium 420.8 mg
HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
CHEESY PEPPERONI PIZZA ROLLS
These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.
Provided by lutzflcat
Categories Pepperoni Pizza
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
- Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
- Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
- Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
- Serve pizza rolls with the remaining warmed marinara as a dipping sauce.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg
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