Best Pepperoni Cheese Pie Recipes

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PEPPERONI CHEESE PIE



Pepperoni Cheese Pie image

This is yummy. There are other pepperoni pies here, but mine is a little different. I hope you enjoy it as much as we do.

Provided by mommyoffour

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
3 1/2 ounces pepperoni, sliced
1 cup shredded sharp cheddar cheese
3 tablespoons flour
1 1/2 cups milk
4 eggs, beaten
1/4 teaspoon salt
1 dash ground black pepper
1 (9 inch) unbaked pie shells

Steps:

  • Cook the onion and green pepper in butter until tender.
  • Cut half of the pepperoni slices into fourths.
  • Toss the onion, gr. pepper, pepperoni and cheese with the flour.
  • All the milk, eggs and seasonings.
  • Pour into a prepared pie shell.
  • Gently place the remaining pepperoni around the edge of the pie.
  • Bake in a 350°F oven for 40-45 minutes, or until set.
  • Let stand for 10 minutes before serving.
  • NOTE: If using a frozen pie shell, use a deep dish shell.

CLAIRE'S PEPPERONI PIE



Claire's Pepperoni Pie image

This is another one of my favorite recipes from the "North End Italian Cookbook". Quick, easy, delicious and versatile. I serve it as a main dish with a salad. It can be served also as an appetizer or as a brunch or lunch dish. You can dress it up with chopped fresh herbs such as oregano, parsley or basil.

Provided by Lorac

Categories     Meat

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 5

3/4 cup pepperoni, diced (about 4 oz)
3/4 cup muenster cheese, diced (about 4 oz)
3/4 cup flour
2 eggs
1 cup milk

Steps:

  • Preheat oven to 400°F.
  • Grease a 9 inch pie dish.
  • In a small bowl, add the ingredients in the order listed.
  • Use a slotted spoon to stir the ingredients until the batter is smooth.
  • Pour into the pie dish and bake 30-35 minutes or until the center is firm.
  • Let rest 5-10 minutes, cut into wedges and serve.

PEPPERONI CHEESE BAKE



Pepperoni Cheese Bake image

Looking for an easy-to-make dinner? Then check out this pepperoni and cheese bake made with Original Bisquick® mix - ready in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 teaspoon Italian seasoning
1/2 package (3 1/4-ounce size) sliced pepperoni, cut in half
1/2 cup shredded mozzarella cheese (2 ounces)
Sliced ripe olives, if desired
Pizza sauce, heated, if desired

Steps:

  • Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
  • Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
  • Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.

Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 15 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg

MOM'S STUFFED PEPPERONI PIZZA PIE



Mom's Stuffed Pepperoni Pizza Pie image

This recipe is one of my husband's favorites! It's supposed to be made with pizza dough, but I make it with pie crust.You can do either, but I find pie crust easier to make. Everyone I have ever made this for has LOVED it!!

Provided by Fran Murray

Categories     Savory Pies

Time 1h10m

Number Of Ingredients 16

CRUST:
follow recipe for "mom's recipe for a double-crust pie"
FILLING:
1 large yellow onion, peeled, cut in half and sliced
1 medium red bell pepper, cut into julienne strips
1 Tbsp olive oil
1 tsp basil leaves, crushed (dry)
1 tsp oregano leaves, crushed (dry)
8 oz can tomato sauce
3 1/2 oz package sliced pepperoni
15 oz carton ricotta cheese
1/2 c grated parmesan cheese
1 large egg, slightly beaten
8 oz (2 cups) shredded mozzarella cheese
1 large egg, slightly beaten
1 Tbsp water

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
  • 3. In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
  • 4. On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
  • 5. Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
  • 6. Let stand 5 minutes before serving. Makes 8 servings.

PEPPERONI CHEESE BAKE



Pepperoni Cheese Bake image

My husband requests this all the time! Often I bake one on the weekend and use it for a quick breakfast during the week. It calls for just a handful of ingredients and is so quick to make. -Suzanne Kern

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

2 cups shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
5 large eggs
3/4 cup whole milk
1/4 teaspoon dried basil

Steps:

  • In a greased 9-in. pie plate, layer the mozzarella cheese and pepperoni. In a bowl, whisk the eggs, milk and basil; pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

PERFECT PEPPERONI PIZZA PIE



Perfect Pepperoni Pizza Pie image

Make and share this Perfect Pepperoni Pizza Pie recipe from Food.com.

Provided by nochlo

Categories     Toddler Friendly

Time 20m

Yield 2 slices, 8 serving(s)

Number Of Ingredients 4

2 thin crust prepared pizza crust
12 ounces pizza sauce
1/2 lb pepperoni
4 ounces Provel cheese (use PROVEL cheese, see Provel Cheese (St. Louis)

Steps:

  • Preheat oven to 460 degrees.
  • Put one of the crusts on the pizza stone in the oven for 4 minutes then remove.
  • On pizza crust, apply 4 oz. of sauce (or how much you want) then add desired amount of pepperoni, and then top with the desired amount of cheese which I add about 4oz or so.
  • Return to pizza to the oven on the stone and bake about 10 minutes or until cheese is all melted.
  • Cut into squares and serve.

Nutrition Facts : Calories 161.3, Fat 12.8, SaturatedFat 4.4, Cholesterol 30.7, Sodium 541.5, Carbohydrate 3.7, Fiber 0.8, Sugar 0.7, Protein 7.3

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