PEPPERONI PIZZA POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush the pockets with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
PEPPERONI PUFFERS
fun appetizer especially like by kids
Provided by barbara lentz @blentz8
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven 400 degrees. Grease a 24 mini muffin pan. Cook the ramen with the seasoning according to package directions. Drain.
- Mix in the mozzarella, eggs, Italian seasoning. Fill the muffin tins evenly with noodle mixture. Top with sauce and parmesan cheese. Place 1 pepperoni slice on top of each.
- Bake 15 minutes. Cool in pan 10 minutes then scoop out with spoon. Makes 24 appetizers
PEPPERONI PUFFS
Oh my! and they are sooooo easy to make. Do not remain alone in a room with these, or there will be none to serve to your guests.
Provided by Barbara Eaton
Categories Meat Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees
- 2. Grease a 24-cup mini muffin pan (I used shortning spray)
- 3. In a large bowl, whisk together flour, baking powder, and oregano
- 4. Whisk in milk and egg
- 5. Stir in pepperoni and cheese
- 6. Let stand 10 inutes
- 7. Stir and divide among the baking cups
- 8. Bake 20 - 25 minutes. Until puffed and golden.
- 9. Heat sauce and sprinkle half the basil over the sauce and half over the puffs, if desired.
PEPPERONI-EGG PUFF
Love breakfast? Make a puffy bread bowl and fill it with a peppy egg scramble.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
- In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
- In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
- Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.
Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 465 mg, Fat 3, Fiber 0 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1/2 g
PUFF PASTRY PEPPERONI PIZZA ROLL
Puff pastry stands in for dough in this pizza-inspired appetizer. The recipe easily doubles and is great for a potluck or crowd: Bake the roll a few hours in advance, refrigerate wrapped in foil and reheat in a 350 degree F oven.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
- Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
- Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
- Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
- Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
- Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.
ITALIAN PEPPERONI CHEESE PUFFS
This is an old original recipe from Better Homes and Gardens. They have a flavor like pizza but snack size!
Provided by CoffeeB
Categories < 60 Mins
Time 35m
Yield 10 puffs
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Lightly grease 2 large baking sheets.
- Set aside.
- In a large saucepan, combine water and shortening.
- Bring to a boil.
- Add flour all at once stirring vigorously.
- Cook and stir until mixture forms a ball.
- Remove from heat.
- Cool for 10 minutes.
- Add eggs, one at a time beating well with a wooden spoon after each addition.
- Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
- Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
- Position the two baking sheets on separate oven racks.
- Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
- Transfer to a wire rack.
- Repeat, as needed, for remaining dough.
- Serve warm.
- If desired, serve with pizza sauce.
PEPPERONI PUFFS
A co-worker brought these to a recent function, and they quickly disappeared from the table. I had to have the recipe. I'll probably add a pinch of dried red peppers or cayenne to this. I also usually 'nuke' pepperoni before cooking with it, to get rid of overabundant grease.
Provided by skat5762
Categories Lunch/Snacks
Time 55m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients until well mixed.
- Add pepperoni, and allow batter to stand for 15 minutes.
- Grease mini muffin pans and fill 3/4 full.
- Bake at 350-degrees for 25-30 minutes, or until golden brown.
PEPPERONI PIZZA PUFFS
Pizza seems like a great party food, but it can be a little messy and also gets cold fast. One year, for a birthday party for one of the cousins, my brother-in-law Joey, who's always been a creative problem solver, had the idea to make pizza puffs, putting the filling inside the dough, in a sort of mini-calzone. As with pizza, you can change the filling, replacing the pepperoni with sausage or vegetables, such as sauteed mushrooms.
Provided by Buddy Valastro
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn't have to be perfect) about 5 inches in diameter.
- Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
- Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15 to 17 minutes, then remove from the oven and let rest for 5 minutes before serving.
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