Pepperoni Sticks Food

PEPPERONI STICK

Pepperoni Stick image

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

Provided by nikkid

Categories Lunch/Snacks

Time 1h15m

Yield 4 sticks, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs ground beef (or any other meat)
1/8 teaspoon garlic powder
1 teaspoon paprika
1 1/2 tablespoons quick salt
1 tablespoon fennel seed
1 tablespoon crushed red pepper flakes

Steps:

mix all ingerdients thoroughly (will make about 4 sticks).
form your sticks, put in the fridge, uncovered, for 24 hours.
bake at 300degrees for 60 minutes on wire rack, ENJOY.

Nutrition Facts : Calories 374.4, Fat 25.8, SaturatedFat 10, Cholesterol 115.7, Sodium 2730.4, Carbohydrate 1.5, Fiber 0.9, Sugar 0.3, Protein 32

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

Ingredients

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.

HOMEMADE SPICY PEPPERONI

Homemade Spicy Pepperoni image

Make and share this Homemade Spicy Pepperoni recipe from Food.com.

Provided by gailanng

Categories Meat

Time 8h15m

Yield 1 pound

Number Of Ingredients 10

Ingredients

1 lb lean ground beef (85% lean or leaner)
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon mustard seeds
3/4-1 teaspoon fennel seed, lightly crushed
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon morton's tender quick curing salt (regular salt will turn the meat brown)

Steps:

Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

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