Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 2

Ingredients

• 1 tbsp. unsalted butter
• 4 slices Sara Lee® Artesano™ Bread
• 4 slices mozzarella cheese, 1/8-inch thick
• 18 slices pepperoni cooked in microwave for 20 seconds and grease dabbed off
• For the garlic butter
• 3 tbsp. unsalted butter
• 1/4 tsp. fresh or dried parsley
• 1/4 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 1/8 tsp. salt

Instructions

• In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
• To each slice of bread, add a slice of mozzarella, 9 pepperonis, and another slice of mozzarella. Place remaining slices of bread on top.
• Cook on each side for about 3 minutes or until the cheese is melty.
• Meanwhile, make the garlic butter. In a small microwave-safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt.
• Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

Servings: 5

Ingredients

• 2 1/2 cups low-sodium chicken broth
• 3/4 cup marinara pasta sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried Italian seasoning
• 3 teaspoons extra-virgin olive oil
• 1 medium sweet onion, diced
• 5 ounce package mini pepperoni
• 1/8 teaspoon crushed red pepper flakes
• 2 cups dried macaroni pasta
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Mozzarella cheese

Instructions

• In a medium bowl, whisk together the broth, marinara sauce, garlic powder, salt, and Italian seasoning. Set aside.
• In a large skillet over medium-high heat, warm the olive oil. Saute the onions until soft and translucent, about 3 minutes. Add pepperoni to the pan and mix until wilted, about 1 minute. Add the red pepper flakes and combine.
• Give your broth mixture a quick stir and pour it into the pan. Bring to a boil and add the macaroni.
• Reduce the heat to medium, and cover. Continue cooking for 10-12 minutes, until the pasta is tender, stirring a few times to make sure the pasta isn’t sticking to the bottom of the pan.
• When the macaroni is done, sprinkle the grated cheeses on top. Stir until melted and serve immediately.

Prep Time: 5 mins

Chill Time: 8 mins

Total Time: 5 mins

Servings: 8

Ingredients

• 8 ounces pepperoni, sliced
• 1 pint sour cream
• Bread or chips for dipping

Instructions

• Place the pepperoni slices into a food processor (or do it in batches in a mini-prep processor). Chop until the pepperoni is around the size of crumbs.
• In a large bowl, mix the pepperoni with the sour cream until well combined.
• Cover and refrigerate overnight.
• Stir and serve with bread or chips.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 12 pizza rolls

Ingredients

• 12 egg rolls wrappers
• 1 6 oz bag pepperoni
• 12 mozzarella string cheese sticks
• Italian seasoning
• 1/4 cup water
• vegetable oil
• 1 cup pizza sauce

Instructions

• Lay each egg roll wrapper flat and diagonal, with a corner facing toward you. In the center lay 5 pieces of pepperoni, a string cheese on top of the pepperoni, and some Italian seasoning.
• Dip your finger in the water and trace around the edges of the egg roll wrapper. Fold the corners in and roll up the wrapper, pressing the seams closed.
• In a small skillet, pour enough vegetable oil to fill 1 inch deep. Heat over medium heat for 5 minutes, or until the oil is about 325 to 350 degrees.
• Place 3 egg rolls at a time into the oil for 1 to 2 minutes, flip and fry an additional 1 to 2 minutes. Place on paper towels to remove excess oil. Repeat with remaining pizza rolls.
• Serve with pizza sauce for dipping.

Ingredients

• 16 lasagna noodles cooked until tender (be careful not to overcook or they will fall apart)
• 1 24- ounce jar of marinara sauce any flavor
• 1 15- ounce container of ricotta cheese
• 2-2 1/2 cups shredded mozzarella cheese
• 1 6- ounce package pepperoni slices
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian Seasoning
• optional: fresh parsley

Instructions

• Preheat oven to 350 degrees. Lightly grease a large 4.5-qt baking dish with cooking spray.
• Spread an even layer of pizza sauce in the bottom of the dish.
• Lay your lasagna noodles out on a clean, flat surface.
• In a medium bowl cream together ricotta cheese, onion powder, garlic powder, and Italian seasoning until smooth.
• Carefully spoon mixture evenly onto the middle part of each lasagna noodle.
• Lay about 5-6 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture.
• Gently roll up the noodles and place seam side down in your prepared baking dish.
• Pour remaining pizza sauce over the rolls. Sprinkle shredded cheese on top.
• Bake for 15-20 minutes in oven until cheese is completely melted.
• Sprinkle with fresh parsley if desired and serve with garlic bread and salad for a delicious meal!

Prep Time: 10 mins

Cook Time: 8 mins

Total Time: 18 mins

Servings: 24 cups

Ingredients

• 24 slices pepperoni, “sandwich style” (2+ inches wide)
• 24 small basil leaves
• 1 jar pizza sauce small jar
• 24 mini mozzarella balls
• black olives sliced (optional)

Instructions

• Preheat the oven to 400 degrees F. Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
• Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel-lined plate to remove excess oil.
• Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf at the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
• Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.

Prep Time: 25 mins

Cook Time: 25-30 mins

Total Time: 50-55 mins

Servings: 8

Ingredients

• 1 jar (14 oz) pizza sauce, reduced to 1 cup (See note about pizza sauce)
• 4 very large boneless-skinless chicken breasts (at least 8 oz. each)
• 1 T olive oil
• 1 tsp. Greek oregano (sometimes just called oregano)
• 1 tsp. garlic powder
• 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
• 2 oz. sliced pepperoni (regular or turkey pepperoni)

Instructions

• Preheat oven to 400F/200C. Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes. Don’t skip this step or the dish will be watery.
• While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces. Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart. (Don’t worry if some pieces break apart a little.) Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
• Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn’t big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
• Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer. Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
• By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast. (Use it all.) Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
• Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped. (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.) Serve hot.
• This was great reheated in the microwave for a few minutes, although you might not have any left!

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 16

Ingredients

• 16 oz rotini
• 3/4 cup olive oil
• 3/4 cup Parmesan cheese grated
• 1/2 cup red wine vinegar
• 2 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• 8 oz mozzarella cheese cubed
• 8 oz sharp cheddar cheese cubed
• 8 oz cherry tomatoes halved
• 3 oz pepperoni sliced

Instructions

• Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.
• Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt, and pepper.
• Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.

Ingredients

• 1 package of regular or turkey pepperonis

Instructions

• Layer two paper towels and place as many pepperonis on top of it as desired, making sure they don’t overlap. Cover with an additional paper towel.
• Microwave the pepperonis until they are stiff and crispy, usually no more than 1 minute.
• Repeat the entire process for additional pepperoni chips. Serve with low carb dip or even my favorite, salsa!

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 12 sliders

Ingredients

• 12 slider buns or Hawaiian rolls
• 3/4-1 cup pasta or pizza sauce
• 1 6 oz package pepperoni slices
• 1 8 oz package fresh mozzarella
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

Instructions

• Preheat oven to 350 degrees F. Lightly grease the bottom of a 9×13 baking pan and set aside.
• Cut buns or sliders in half and set the tops aside. Place bottom half of buns in prepared pan and spread with pasta sauce. Top each bun with pepperoni slices using as many as desired (I used the whole package). Slice the fresh mozzarella into 12 slices and place a slice on each bun. Place the top half of the rolls back on top.
• In a small bowl combine the Parmesan cheese, melted butter, garlic powder, dried basil and oregano. Spread over the top of the buns. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Serve immediately.

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 60 mins

Servings: 6

Ingredients

• 4 cups dry penne pasta (cook based on package directions)
• 2 1/2 cups shredded mozzarella cheese
• 6 oz pepperoni’s

Sauce

• 1/4 cup unsalted butter
• 1 medium onion (minced)
• 4 cloves garlic (minced)
• 1 tablespoon all-purpose flour
• 2 cups heavy cream (warm)
• 1/2 teaspoon fresh thyme (diced)
• 1/2 teaspoon fresh oregano (chopped leaves only)
• 1/2 cup parmesan (grated)
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• In a large skillet or saucepan over low heat, add butter once almost melted and diced onion and cook until transparent, about 5 minutes. Season with a pinch of salt and pepper.
• Add garlic and cook for another 30 seconds.
• Add the flour and stir to distribute flour. Increase heat up to medium and cook for a minute or two stirring continuously.
• Slowly stir in warmed cream in a slow drizzle and stir constantly to avoid lumps.
• Bring cream mixture to a very slight simmer and cook until it thickens slightly.
• When the sauce is the consistency of a gravy, season it with fresh thyme, oregano and a pinch of salt and pepper.
• Remove it from heat and stir in parmesan cheese.
• Cook penne pasta according to package instructions. Drain and set aside.
• Add cooked pasta, 3/4 of the pepperoni’s, 1 cup of shredded mozzarella cheese and the white pizza sauce to a large bowl and gently toss to combine.
• Pour mixture into a greased 9×13” pan. Sprinkle 1 1/s cups of mozzarella cheese on top (you can use more or less cheese), top with remaining pepperoni pieces.
• Bake for 25-30 minutes or until cheese is golden and bubbling.
• For a golden brown top, broil for the last minutes of baking.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 10 sticks

Ingredients

• 1 tube Pillsbury pizza crust
• 40 pepperoni slices
• 10 mozzarella cheese sticks
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• Optional: marinara sauce for dipping

Instructions

• Preheat oven to 450 degrees F.
• Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal-sized rectangles.
• Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
• Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
• Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
• Bake for 10 to 12 minutes or until golden brown.
• Enjoy warm with a side of marinara sauce for dipping if desired.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 (2, 8-inch quesadillas)

Ingredients

For the quesadillas:

• 4 8-inch white or whole wheat tortillas
• 6 ounces shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 4 ounces pepperoni, diced

For the dipping sauce:

• 8 ounces tomato sauce
• 3 tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seeds, crushed (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• Pinch of crushed red pepper flakes, optional

Instructions

• In a small pot set over medium heat, stir together tomato sauce, tomato paste, sugar, basil, oregano, parsley, thyme, crushed fennel seeds, garlic powder, onion powder, salt, and crushed red pepper flakes.
• Bring to a simmer, reduce heat to low, and allow to heat and thicken while making quesadillas, stirring occasionally.
• Assemble quesadillas by out two tortillas on a cutting board. Sprinkle EACH tortilla with 3 ounces of shredded mozzarella, 1 tablespoon Parmesan, and 2 ounces of diced pepperoni. Lay the remaining tortillas on top.
• Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
• Slice each quesadilla into 6 wedges and serve immediately with warm dipping sauce.

Ingredients

• 1/3 cup favorite flavored dipping oil
• 2 teaspoons garlic powder
• 2 (16 ounces) pkgs pre-made pizza dough or homemade pizza dough
• 1 (7 oz) pkg sliced pepperoni
• 1 (8 oz) pkg shredded mozzarella cheese

Instructions

• Preheat oven to 375 degrees F
• Separate pizza dough into small bite-sized pieces.
• In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
• Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
• Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
• Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 6

Ingredients

• 1 pound spaghetti, cooked
• 3 cups pasta sauce (or one jar)
• 1/2 cup water
• 2 cups mozzarella cheese
• 40 slices pepperoni (or half a pouch)
• 2 teaspoons Italian seasoning
• fresh parsley, for garnish

Instructions

• Preheat the oven to 375 degrees.
• Mix the spaghetti, pasta sauce, water, mozzarella cheese, pepperoni and Italian seasoning in a large bowl.
• Put into a 13″x9″ baking pan.
• Cover with foil and bake for 20 minutes
• Remove foil and bake for an additional 5-7 minutes or until slightly browned.

Prep Time: 2 mins

Cook Time: 10 mins

Total Time: 12 mins

Servings: 8

Ingredients

• 1 tube Crescent Roll Dough
• 2 sticks White String Cheese 2 sticks cut into 4 even pieces
• 1 jar pasta sauce
• 32 slices pepperoni
• Italian Herbs
• Muffin tin

Instructions

• Heat oven to 350 degrees Fahrenheit
• Spray a muffin tin with non stick
• Open your crescent dough and lay each triangle over an open muffin tin space
• Add one teaspoon of Pasta Sauce to each triangle
• Add two pieces of pepperoni, then one piece of cheese, followed by 2 more pieces to cover it
• Wrap each triangle over and fold into a ball
• Sprinkle with herbs
• Bake for 8-10 minutes or until golden brown
• Serve with an additional side of warm pasta sauce
• Enjoy while still warm and gooey

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 6

Ingredients

• 8 oz. sliced mushrooms
• 2 tsp. olive oil (for browning mushrooms)
• 1 can (2.25 oz.) sliced black olives, drained well (Olives are optional but they’re good if you like olives on pizza.)
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Italian Blend cheese (sometimes called Pizza cheese)
• 1 tsp. + 1/2 tsp. Italian Herb blend
• 4 eggs, beaten well
• 1/2 cup heavy cream (use half and half or milk if you prefer)
• 1/4 tsp. garlic powder
• 2 oz. sliced pepperoni

Instructions

• Preheat oven to 400F/200C. Spray a 9 – 10-inch glass pie dish with non-stick spray.
• Heat the olive oil in a non-stick frying pan. (I used my favorite 12″ Green Pan Ceramic Non-Stick Frying Pan.)
• Add the sliced mushrooms and cook over medium-high heat until mushrooms release the liquid, the liquid evaporates, and mushrooms are cooked and lightly brown.
• While mushrooms cook, dump olives into a colander placed in the sink and let them drain well.
• Combine the Mozzarella and Italian Blend Cheese in a bowl and sprinkle over the 1 tsp. Italian Herb Blend. Stir the cheese with a fork so the dried herbs are evenly distributed in the cheese. Place the cheese in the pie dish.
• Beat the eggs with a fork, then mix in the heavy cream, half and half, or milk. Mix the egg/cream mixture into the cheese in the pie dish, stirring well with a fork until all the cheese is completely coated with the egg mixture.
• Make a layer of browned mushrooms on top of the cheese/egg mixture. Top that with the sliced olives if using.
• Arrange the pepperoni slices in an overlapping layer over the top of the mushrooms and olives. Sprinkle with the other 1/2 teaspoon of Italian Herb Blend.
• Bake the quiche 30-35 minutes, or until the eggs are completely set and the pepperoni is starting to brown.
• Let quiche cool 3-5 minutes (it will sink down slightly as it cools. Serve hot.
• This will keep for several days in the refrigerator and reheats well in the microwave or in a pan on the stove.

Ingredients

• 1 can Pillsbury thin pizza crust
• about 54 mini pepperoni
• 3 slices of mozzarella cheese
• marinara sauce for dipping

Instructions

• Roll out pizza crust and cut into 12 squares of about the equal length. every square has to be about 4.5 inches x 4.5 inches. Take squares and press together so they become one, while nonetheless preserving the 4.5 x 4.5 inch dimensions. Repeat with final till you are left with 6 squares.
• Lightly grease your waffle iron, and set to medium high warmness. area a square into the center of your waffle iron and close. let it cook dinner until dark golden brown and crispy. Put off and repeat with ultimate squares.
• As soon as completed making the pizza crust waffles, area one waffle again into your waffle iron. upload a slice of cheese and vicinity about 18 mini pepperoni at the cheese floor. upload any other pizza waffle on pinnacle and then near your waffle iron. It’s okay that it would not close all the manner. Cook dinner until cheese is melted. Repeat with ultimate pizza waffles. Serve whilst warm with marinara sauce for dipping.

Prep Time: 1hr 20 mins

Cook Time: 15 mins

Total Time: 1hr 35 mins

Servings: 6 pretzels

Ingredients

• 1 1/2 cups hot water 110 degrees
• 1 Tbs sugar
• 1 pkg active dry yeast
• 1 tsp salt
• 3 Tbs butter melted
• 4 cups all-purpose flour more for kneading
• 1 1/2 cup mozzarella cheese
• 1 pkg pepperoni
• 1 egg yolk
• 2 Tbs water
• 6-8 cups water
• 1/3 cup baking soda

Instructions

• In bowl mix your water, sugar and yeast and set aside to proof for about 5-10 minutes.
• Once foamy, add in your salt and butter and stir to combine.
• 1 cup at a time add in your flour and mix well, pour out onto a flour lined countertop and knead, adding more flour as you go to reduce stickiness.
• Once all lumps are out and dough is smooth and slightly sticky place in a large bowl sprayed with cooking spray and flip to coat all sides.
• Cover and place in warm, draft-free place to rise for about an hour or until double in size.
• Once risen remove from oven and spray countertop with non-stick cooking spray and turn your dough out.
• Cut into 6-8 equal sized pieces, pull each of your pieces to about 18-24″ length and flatten with the palm of your hand.
• Spread some of your mozzarella cheese down the center or each piece of dough and then pinch edges to close, grab each end and twist into a pretzel shape and slightly flatten, repeat with remaining dough.
• Preheat oven to 450.
• Meanwhile bring your water and baking powder to a boil, add one pretzel at a time into the water and boil for about 30-60 seconds, remove with slotted spoon and place on baking sheet.
• Repeat with all remaining pretzels.
• Mix together your egg and 2 Tbs water and brush over the tops of each pretzel, top with pepperoni slices and sprinkle with mozzarella cheese.
• Bake in oven in batches for about 10 minutes or until cheese is melted.
• Serve with marinara sauce and enjoy!

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 6-8

Ingredients

• 1 (11-ounce) can thin crust refrigerated pizza dough
• 1/3 cup pizza sauce plus extra for dipping
• 1/2 cup sliced pepperoni about 2.5 ounces
• 1 cup cooked crumbled ground Italian sausage
• 2 cups shredded mozzarella cheese

Instructions

• Preheat the oven to 400° F and line a large baking sheet with parchment paper.
• Open the can of pizza dough and stretch it thin and even on the parchment.
• Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust.
• Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.

Prep Time: 5 mins

Cook Time: 50 mins

Total Time: 55 mins

Ingredients

• 2 (8-oz) cans refrigerated crescent rolls or crescent sheet
• 1/4 pound thinly sliced deli ham
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced pepperoni
• 1/4 pound provolone slices
• 1/4 pound swiss cheese slices
• 1 (12-oz) jar roasted red peppers, drained and cut into strips
• 3 eggs
• 3 Tbsp grated parmesan cheese
• 1 Tbsp basil pesto

Instructions

• Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
• Unroll one package of refrigerated crescent roll and press into bottom of the prepared pan.
• Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
• Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
• Whisk together eggs, parmesan cheese, and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
• Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.

Ingredients

• 1 pound Italian Sausage
• 1 jar spaghetti sauce
• oregano, basil, garlic
• 20 pepperonis
• 1/4 cup onion, chopped
• 1/4 cup green or red pepper
• 1 1/2 cups penne
• 1 cup mozzarella

Instructions

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil. Cook pasta until done.
• Cook sausage in large pan, drain of excess grease, and put back in pan.
• Add spaghetti sauce, oregano, basil, garlic, onion, and peppers to the pan as well. Mix well and set to simmer.
• Sprinkle parmesan cheese on the bottom of a 9×13 pan.
• Place a layer of noodles, then layer sauce on top of that. Place about 1/2 cup of mozzarella on top of that.
• Repeat.
• On top of the final layer of cheese, place a layer of pepperonis.
• Bake for 20-25 minutes.
• Bake at 350 for 20-25 minutes

Prep Time: 15 mins

Cook Time: 50 mins

Pasta Soak Time: 50 mins

Total Time: 1hr 5 mins

Servings: 8

Ingredients

• 12 ounces Penne Pasta
• Kosher Salt & Ground Black Pepper
• 1 TBS Olive Oil
• 1 small Yellow Onion – finely chopped
• 2-3 cloves Garlic – minced
• ½ tsp Crushed Red Pepper Flakes
• 1 pound Ground Sausage (or Italian Sausages, casings removed)
• 1 tsp EACH: Dried Oregano, Paprika, Dried Basil, Granulated Sugar
• 2 TBS Tomato Paste
• 1 (28 ounces) Can Crushed Tomatoes
• 2/3 Cup Pepperoni – diced (about 2.3 ounces)
• 1 ¼ cup Whole Milk Ricotta
• 1/8 tsp Ground Nutmeg optional
• ¾ cup finely grated Parmesan – divided, plus more for serving
• 1 ½ cup Mozzarella – freshly shredded

Instructions

• Soak the pasta: Place the pasta in a large bowl and add enough lukewarm water to cover the pasta completely. Season generously with salt. Set the pasta aside and let stand on the counter for 50 minutes.
• Preheat oven to 425 degrees F.
• Meanwhile, make the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and season with salt and pepper. Sauté until almost softened, about 3 minutes. Add in the garlic and red pepper flakes. Cook until fragrant, about 1 minute.
• Add in the sausage and season generously with salt and pepper. Cook, breaking up the sausage with the back of a wooden spoon, until browned. Drain off the fat, leaving the meat and vegetables in the skillet.
• Add the oregano, paprika, basil and tomato paste to the meat and cook, stirring, for 2 minutes, or until the tomato paste is slightly caramelized.
• Add in the crushed tomatoes and sugar. Season again with salt and pepper. Bring to a simmer, immediately reduce heat to low and cook for 12-15 minutes, stirring occasionally. Remove from heat.
• Taste sauce and adjust for seasoning with salt and pepper. Let cool.
• Make ricotta filling: In a small bowl, stir together the ricotta with ¼ cup of parmesan and season to taste with salt and nutmeg (if using). Set aside
• Drain the pasta in a colander and return to the large bowl.
• Add sauce to pasta: Add half of the sauce (about 2 ¼ cups) to the pasta and stir until well coated.
• Fold in the ricotta: Add the ricotta mixture to the sauced pasta and gently fold it in, making sure to leave large pockets of ricotta throughout.
• Assemble ziti: Lightly spray a large casserole dish (9 x 13’’) with non-stick cooking spray. Add half of the pasta mixture to the casserole dish and gently spread in an even layer. Sprinkle half of the remaining parmesan and half of the mozzarella and pepperoni on top. Top with the rest of the pasta mixture in an even layer. Pour the remaining sauce evenly over the top. Top with the rest of the pepperoni. Sprinkle with remaining mozzarella and parmesan.
• Bake: Cover loosely with foil and bake on the middle shelf in the oven for 15 minutes. Remove foil and continue to bake for 15 minutes, or until cheese is bubbly and golden.
• Let cool slightly: Remove the casserole from the oven to a wire rack and allow to cool for 10-15 minutes before serving.
• Serve: Garnish with basil and/or parsley, sprinkle with parmesan and enjoy!

Ingredients

• 2 can/jar pizza sauce
• Your favorite pasta cooked al dente
• 3 cups shredded mozzarella cheese
• 1 lb lean ground beef browned
• Pepperoni

Instructions

• Mix 1 jar of pizza sauce with pasta and ground beef.
• Add half of pasta mixture into the slow cooker, top with additional sauce, mozzarella cheese and pepperoni.
• Add a second layer using remaining ingredients, pasta & ground beef, sauce, mozzarella cheese, pepperoni
• Cook on low 1-2 hours

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 6 pockets

Ingredients

• 2 (9-inch) pie crusts, homemade or store-bought
• 1/3 cup pizza sauce, homemade or store-bought
• 1 to 1 1/2 cups grated mozzarella cheese
• 1/2 cup diced pepperoni
• 2 tablespoons minced fresh basil
• 1 egg plus 1 tablespoon water, for the egg wash

Instructions

• Heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Roll and cut out the dough: Roll out your pie crust on a lightly floured surface until it’s about 1/8-inch thick. If you are using store-bought crust, make sure it’s thawed before unrolling it.
• Use a 6-inch round to cut circles out of the pie crust. (I use a 6-inch tortilla as a guide for mine; a pot lid of same size would work, too.) You should get 3 hand pies out of each pie crust, but you will probably have to re-roll the crust to get the last few.
• Place the pie crust rounds on the baking sheet.
• Fill the pizza pockets: The key to hand pies like these is to not overfill them while making sure they have enough filling to feel substantial. Add 2 to 3 teaspoons of pizza sauce, followed by 2 tablespoons grated mozzarella (you can eyeball it), followed by 1 tablespoon diced pepperoni and a sprinkle of fresh basil to each circle of pie dough. Be sure to leave a 1/2-inch border around the fillings to make sealing easier.
• Seal the pizza pockets: Brush a light coating of egg wash around the edges of the hand pie and fold it over. Seal the hand pie completely, either by pressing on the edge with a fork or by crimping the edge between your fingers. Poke a few holes in each hand pie with a fork, so steam can escape.
• Bake the hand pies: Brush the hand pies with egg wash, and bake them for 20 minutes until the pie crust is golden brown. Some of the filling might be bubbling out of the pies, but that’s okay.
• Let the pies cool briefly before serving.
• Leftovers can be stored in the fridge for 3 to 4 days and reheated in a 350°F oven for 10 minutes. Also, these pizza pockets can be assembled in advance and stored in the fridge until you need to bake them.
• They freeze best once they are baked and have cooled. Reheat from frozen in a 325°F oven for about 20 minutes, or until warmed through

Prep Time: 10 mins

Total Time: 10 mins

Servings: 3-4

Ingredients

• 3 cups baby spinach, roughly chopped
• 1/2 lb (220g) mixed cherry or grape tomatoes (red and orange), halved
• 1/2 small red onion, minced
• 1 1/2 cup diced Mozzarella, or fresh Mozzarella balls
• Chopped pepperoni or salami slices, to taste

Instructions

• In a mason jar, combine the ingredients for the dressing: olive oil, lemon juice (or white wine vinegar), salt, and Italian seasoning. Shake vigorously.
• In a salad bowl, combine spinach, pepperoni, tomatoes, red onion, and Mozzarella. Sprinkle with cracked pepper and drizzle with the dressing. Toss the salad to combine. Serve the spinach salad immediately or chill before serving. Enjoy!

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 24 large muffins, 48 mini muffins

Ingredients

• 2 cups of biscuit mix
• 1 1/2 cup milk
• 2 whole eggs
• 1 tsp each of fresh parsley oregano, and basil (1/2 if dried)
• 1 teaspoon of garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon of salt
• 2, 5 oz packages of mini pepperoni or 1 lb of browned sausage
• 2 cups mozzarella

Instructions

• Combine dry ingredients.
• In a 2 cup bowl whisk eggs and milk together. Pour the milk and eggs into the dry ingredients and whisk together till just incorporated. Add pepperoni or sausage and cheese. Mix together and let set for 10 minutes.
• Fill 24 greased muffin tins or 48 mini muffin tins. Bake on 375 for approximately 20 minutes.
• Serve with warm pizza sauce or ranch dressing for dipping.
• Cooked muffins can be frozen and warmed in the microwave.

Prep Time: 60 mins

Cook Time: 3 mins

Total Time: 1hr 3 mins

Servings: 36 rice balls

Ingredients

• 3 cups chicken broth
• 1 cup arborio rice
• dash of kosher salt
• 1 cup shredded mozzarella cheese
• 1 cup pepperoni minis (or regular pepperoni cut into smaller pieces)
• 1/2 cup parmesan cheese
• 2 eggs, beaten
• 1/4 cup chopped parsley
• 2/3 cup breadcrumbs (plus and extra 1/2 cup extra for coating the arancini)
• 1/2 teaspoon salt
• Marinara sauce for dipping
• Canola or vegetable oil for frying

Instructions

• Add the chicken broth and a dash of salt to a medium pot and heat until simmering.
• Add the rice, stir and cover. Reduce the heat and simmer for 20 minutes.
• Pour the cooked rice out onto a baking sheet that’s lined with parchment paper, spread out and let cool completely.
• Meanwhile, add the mozzarella and parmesan cheese to a large bowl. Add the eggs, parsley, breadcrumbs, and salt and mix to combine.
• Add the cooled rice to the cheese mixture along with the mini pepperoni, stirring together until all the ingredients are mixed well.
• Fill a heavy-bottomed, deep pot halfway with oil. Heat over medium heat until the temperature reaches 350 degrees, about 15 minutes.
• Pour the extra 1/2 cup of breadcrumbs into a shallow bowl.
• While the oil is heating up, make 1 1/2 inch balls and coat them in the breadcrumbs. You should end up with about 36 rice balls. To make this easier you can use a 1 1/2 tablespoon scoop.
• Once the oil is to temperature, carefully add a few rice balls at a time to fry. Doing this is batches is the best way to get an even fry and not bring the temperature of your oil down.
• Fry the arancini for 2-3 minutes until they are golden brown, remove from the oil and place onto a paper towel-lined plate.
• Repeat until all the arancini are fried.
• Garnish with extra chopped parsley and parmesan cheese and serve with warm marinara sauce for dipping.

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 1hr 15 mins

Servings: 12

Ingredients

• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 1 tablespoon smoked paprika
• 2 teaspoons fennel seed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 3/4 cup water
• 1/4 cup tomato paste
• 2 tablespoons olive oil
• 2 tablespoons soy sauce

Instructions

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together all the dry ingredients.
• In a smaller bowl, whisk all the wet ingredients together until well combined.
• Pour the wet into the dry ingredients and mix with a large spoon until it comes together. It will be like a dough that is pretty rough at this point.
• Turn the dough onto a work surface and knead until smooth. Break into 3 sections and shape each section into logs about 2 inches in diameter.
• Wrap tightly in aluminum foil, twisting the ends to secure.
• Bake for 60 minutes, placing the foil-wrapped logs directly on the oven racks.
• Remove from oven, unwrap and let cool for 5-10 minutes. Slice the pepperoni very thin, or thicker if desired. Store extra pepperoni in an air tight container or plastic wrap.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 5

Ingredients

• 1 tablespoon bacon grease
• 1 clove garlic minced
• 1 pound ground beef
• 1/2 cup crushed tomatoes
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pepperoni chopped
• 1 cup mozzarella cheese shredded1 tablespoon bacon grease
• 1 clove garlic minced
• 1 pound ground beef
• 1/2 cup crushed tomatoes
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pepperoni chopped
• 1 cup mozzarella cheese shredded

Instructions

• Heat the bacon grease in a large skillet until hot.
• Then add in the garlic and sauté for 3-5 minutes
• Add the ground beef into the skillet, stirring the garlic into the meat. Cook on medium heat for 15 to 20 minutes, or until the meat is well cooked.
• Be sure to drain off any excess oil when the meat has finished cooking.
• Mix the crushed tomatoes, Italian seasoning, salt, black pepper, and pepperoni into the meat, stirring until combined.
• Let the pizza sloppy joe mixture simmer for a good 5-10 minutes.
• Finally, top the meat with the shredded mozzarella right in the skillet and let it begin to melt.
• Then stir the melted cheese into the meat mixture.
• Serve on toasted buns or on a bed of lettuce or spinach.

Prep Time: 30 mins

Ingredients

• 16 ounces Hiland Dairy cream cheese, softened
• 2 tsp. parsley flakes
• 1 tsp. Italian seasoning
• 8 oz. Hiland Dairy shredded mozzarella cheese
• 4 smoked gouda cheese, shredded
• 1/2 green bell pepper, seeds and membranes removed, finely diced
• 1/2 red bell pepper, seeds and membranes removed, finely diced
• 4 scallions, finely minced
• 10 oz. mini pepperoni, divided use
• Crackers, for serving

Instructions

• In a large mixing bowl, combine the cream cheese, parsley, and Italian seasoning, using an electric
• mixer. Using a spatula, stir in the shredded cheeses, then the bell peppers, scallions, and half of the mini pepperoni.
• Place the prepared cheese ball mixture onto a large piece of plastic wrap, pulling the plastic wrap up around it, forming it into a rounded ball; place into the refrigerator for at least 4 hours to chill.
• To serve, unwrap the cheese ball and cover with the remaining mini pepperoni, gently pressing each one into the exterior of the cheeseball a bit.
• Serve with your favorite crackers.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 24

Ingredients

• 24 Wonton Wrappers
• 1 cup Red Gold Tomato Sauce
• 3/4 cup Parmesan Cheese
• 8 oz Cream Cheese, softened
• 40 pieces Mini Pepperonis
• 1 tsp Italian Seasoning

Instructions

• Preheat oven to 400
• Spray tin with cooking spray so the wonton wrappers do not stick to the pan after baking.
• Place two wonton wrappers into each of the tin, overlapping each other like shown below.
• Bake in the oven for 5 minutes to get them crispy. Take out to fill with ingredients.
• Spread the cream cheese evenly into each tin as the bottom layer.
• Pour approx. tablespoon of Red Gold tomato sauce into each wonton cup.
• Place the parmesan cheese on top to make another layer. Use the mini pepperonis at the final topping along with Italian seasoning. (Tip: mix Italian seasoning in the tomato sauce for added flavor)
• Once all the tins are full, place the tray back into the oven. Bake for another 10-15 minutes or when wonton wrappers are golden brown.
• Let cool for a few minutes and serve!

Prep Time: 5 mins

Cook Time: 6 mins

Cool Time: 5 mins

Total Time: 16 mins

Servings: 3

Ingredients

• 9 tbsp shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 9 slices pepperoni thinly sliced

Instructions

• Preheat your oven to 350 degrees F.
• Line a baking sheet with parchment paper. Not foil, not wax paper. Use parchment.
• Using a tablespoon measuring spoon, place the Mozzarella cheese into nine piles on the sheet, spacing them out as much as possible because they will expand as they bake. Flatten each pile maintaining a circle.
• Evenly sprinkle the Parmesan cheese over the piles of Mozzarella.
• Place a slice of pepperoni on each cheese pile.
• Evenly sprinkle the Italian seasoning over each one.
• Bake for 5 minutes.
• Turn broiler to high and broil for 1 minute or until golden brown.
• Remove from heat and allow to cool for around 5 minutes. Remove from parchment paper and serve.
• You may have some excess oil from the cheese, if so, just dab off with a paper towel as the crisps cool.
• Serve as-is or with some low carb marinara sauce.
• 3 cheese chips per serving.

Ingredients

• 4 cups shredded zucchini (about 5 small zucchini’s)
• 1/2 tsp. salt
• 2 eggs
• 2 tbsp. parmesan cheese
• 2 oz. cheese (I used mozzarella and cheddar)
• 1 tsp. Italian seasoning
• 1 lb. ground beef
• 2 oz. pepperoni, chopped
• 1 medium onion, chopped
• 2 cups spaghetti sauce
• 1 medium bell pepper, chopped
• 4 oz. cheddar or mozzarella cheese (or a mix of both)

Instructions

• Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning.
• Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
• While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 – 7 minutes.
• Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.
• Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 – 3 minutes before slicing and serving.

Prep Time: 5 mins

Cook Time: 4hrs

Total Time: 4hrs 5 mins

Servings: 6

Ingredients

• 1/2 pound uncooked Italian sausage, in casings
• 28 ounces canned diced tomatoes, or crushed tomatoes
• 2 cups pasta sauce, (I use garlic and onion flavor)
• 2 cups water
• 2 tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 cups frozen onions and peppers blend, (I use fajitas blend)
• 4 ounces Hormel mini pepperoni , (reserve a few pieces to use as garnish
• 4 ounces shredded Parmesan cheese
• 4 ounces shredded mozzarella cheese

Instructions

• Place Italian sausage (still in the casings) in the bottom of a 6-quart slow cooker.
• Add all ingredients except Parmesan and mozzarella cheeses. Stir to combine all ingredients. Place lid on slow cooker and cook on low for 8 hours or high for 4-5 hours.
• Use tongs to carefully remove Italian sausages from the slow cooker. Cut into bite-sized pieces and return to the slow cooker.
• Stir in Parmesan cheese. Ladle hot soup into bread bowls or soup bowls and top with shredded mozzarella cheese and pepperoni before serving.

Servings: 4

Ingredients

• 1 loaf french bread sourdough or artisan
• 1/2 cup butter softened
• 3 cloves garlic minced
• 1/2 pkg pepperoni or more if desired
• 2 cups shredded mozzarella cheese
• 2 tablespoon fresh parsley chopped
• 1/4 cup freshly shredded Parmesan cheese
• 1 tablespoon Italian seasoning

Instructions

• Preheat oven to 350 degrees
• Combine softened butter with minced garlic and 2 tablespoon parsley
• Cut bread 3/4 of the way through lengthwise and width-wise forming a grid pattern.
• Place loaf on foil sheet, spread the garlic butter in between all the slices. Stuff half of the mozzarella cheese in between the bread slices, followed by the pepperoni.
• Wrap in foil, bake for 15-20 minutes.
• Remove from oven, increase heat to 400 degrees. Open foil and add the remaining cheeses and Italian seasoning. return to the oven, bake for 10 minutes.

Servings: 9

Ingredients

• 1 sheet puff pastry (click here to learn how to make your own puff pastry)
• 1 or 2 tomatoes, sliced
• 1/2 cup shredded parmesan
• pepperoni slices (2 per appetizer)
• fresh basil, chopped
• 1 egg yolk mixed with 1 teaspoon water, for gilding
• Salt and fresh cracked pepper

Instructions

• Preheat your oven to 360°F (180°C). Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inch/8cm)
• On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper, and chopped basil. Fold to opposite corners of each square to form little boats.
• Brush each pastry with the egg yolk, then refrigerate for 10-15 minutes before baking in the oven for 15-20 minutes, until cheese is melted and pastries are puffed and golden. Serve immediately, enjoy!

Ingredients

• 2 pounds boneless, skinless chicken breasts, trimmed of fat
• ⅛ teaspoon black pepper
• 2.5 ounces turkey pepperoni slices, sliced in half lengthwise (about 35 slices)
• ½ cup black olives, sliced
• 1 cup Pacific® Organic Low Sodium Chicken Broth
• 3 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon basil
• ¾ teaspoon red pepper flakes

Instructions

• Place chicken in the bottom of slow cooker and sprinkle tops with black pepper.
• Add pepperoni and olives to slow cooker.
• In a small bowl, whisk together chicken broth, tomato paste, Italian seasoning, and dried basil.
• Pour tomato paste mixture over chicken.
• Cover slow cooker and cook for 3 hours on high or 7 hours on low.
• Remove chicken from the slow cooker and shred with a fork.
• Return the chicken to the slow cooker and mix well with remaining liquid.
• To serve, place 1 cup of chicken mixture on a plate, drizzle with additional liquid and sprinkle with ⅛ teaspoon of red pepper flakes.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 12

Ingredients

• 2 pounds ground beef
• 1 pound sausage
• 1 package (8 ounces) sliced pepperoni, halved
• 1 large onion, chopped
• 1 large green pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 jar (16 ounces) salsa
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (12 ounces) pizza sauce
• 1 cup water
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups (12 ounces) shredded part-skim mozzarella cheese

Instructions

• In a large Dutch oven, cook the beef, sausage, pepperoni, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, pizza sauce, water, chili powder, oregano, salt and pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.

Ingredients

• Olives
• Broccoli
• Mozzarella Cheese
• Pepperoni
• Packet of Italian dressing seasoning
• Extra virgin olive oil

Instructions

• Chop up the veggies, meats, and cheese.
• Mix up the Italian dressing seasoning with olive oil (according to the packet) and pour-over.
• Chill and serve!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

• 1 (8oz.) can refrigerated crescent dough sheet
• 3 Tablespoons ketchup or pizza sauce
• 1 ½ cups shredded Mozzarella cheese (or pizza cheese blend)
• Sliced mini pepperoni
• 2 tablespoons grated Parmesan cheese
• Italian seasoning
• Pizza sauce for serving

Instructions

• Preheat the oven to 375 F, line large cookie sheet with parchment paper.
• Unroll crescent dough sheet on cookie sheet and press to form 14 x 9-inch rectangle.
• Spread 3 Tbsp. ketchup or pizza sauce on bottom half of the dough. Sprinkle with 1 cup shredded cheese over the ketchup. Arrange the pepperoni slices on top of the cheese.
• Fold the dough in half (lengthwise to enclose cheese) pressing to seal on bottom and sides.
• Using serrated knife, cut almost completely through the dough into 1- 1 1/2 inch sticks.
• Sprinkle with remaining ½ cup of shredded cheese and grated parmesan. Sprinkle Italian seasoning over the cheese (use 1 teaspoon or more to taste).
• Bake for 20 minutes or until deep golden brown on edges. Cool 5 minutes and serve with pizza sauce for dipping.

Prep Time: 5 mins

Cook Time: 8 mins

Total Time: 13 mins

Servings: 1

Ingredients

• 1 3/4 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• 10 slices pepperoni
• 1/2 tsp. oregano
• Pinch of red pepper flakes
• 1 tsp. chopped parsley
• 1/2 c. marinara, heated, for dipping (optional)

Instructions

• In an 8″ nonstick skillet over medium heat, add mozzarella in an even layer. Top with Parmesan and pepperoni. Cover with a glass lid and cook until cheese is completely melted and edges are golden, about 8 minutes. Top with oregano and red pepper flakes and remove from heat.
• Let cool 3 minutes before sliding onto plate.
• Garnish with parsley and slice. Serve with marinara, if using, for dipping.

Prep Time: 2 mins

Cook Time: 10 mins

Total Time: 12 mins

Servings: 4

Ingredients

• 1 tablespoon butter
• 4 zucchini, spiralized (or a package of spiralized zucchini from the grocery store)
• 1 1/2 cup marinara sauce with no sugar added (or your favorite pasta sauce)
• 2 cups pepperoni slices (or salami slices)
• Fresh cracked pepper
• Crushed red chili pepper flakes, optional
• Fresh chopped parsley and grated parmesan, for garnish

Instructions

• In a large skillet over medium-high, melt one tablespoons butter, add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini noodles render too much water.
• Stir in the Marinara sauce and add the pepperoni slices. Continue cooking until the sauce has thickened and sticks to the zucchini.
• Season with pepper and a pinch of crushed chili pepper flakes if you want a kick of spice.
• Garnish the Pizza Zucchini Noodles with fresh chopped parsley, and serve immediately with grated parmesan, if you like. Enjoy!

Prep Time: 25 mins

Cook Time: 3hrs

Total Time: 3hrs 25 mins

Servings: 8

Ingredients

• 1 1/2 lbs ground beef
• 1 medium onion chopped
• 15 oz tomato sauce
• 14 oz pizza sauce
• 2 Tbsp tomato paste
• 3 cups spiral pasta
• 2 packages sliced pepperoni 3.5 ounces each
• 2 cups shredded mozzarella cheese

Instructions

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, pizza sauce and tomato paste.
• Meanwhile, cook pasta according to package directions.
• In a 5 qt slow cooker, layer a 1/3 of the pasta, beef mixture, pepperoni, and cheese. Repeat 2 more times ending with cheese.
• Cover and cook on low for 3-4 hours or until heated through.

Ingredients

• 16 ounces Cheese Stuffed Tortellini – cooked according to package instructions
• 2 Garlic Cloves – chopped
• 1 Tablespoon Olive Oil
• 2 Cups Whole Milk
• 1/2 teaspoon Dry Italian Seasoning
• 8 ounces Original Velveeta Cheese – cubed
• 2 Cups Shredded Cheese Blend, a blend that includes mozzarella, like an Italian blend
• 2 ounces Pepperoni – quartered
• 1/2 Cup Pizza Sauce
• Sliced Pepperoni – for topping
• 1 Cup Shredded Mozzarella Cheese

Instructions

• Preheat oven to 375°F
• Prepare and measure all ingredients before beginning.
• In 3 quart pot over medium heat; cook garlic in oil while stirring for 1 minute or until golden.
• Add milk and Italian seasoning. Stir and heat until milk begins to steam.
• Reduce heat then add Velveeta and shredded cheese blend. Stir until melted.
• Turn off heat but keep pot on burner. Add cooked tortellini and quartered pepperoni. Stir 1 minute then transfer mixture to casserole dish.
• Dollop pizza sauce on top and swirl into cheesy tortellini without fully mixing.
• Layer slices of pepperoni on top then sprinkle with mozzarella cheese.
• Bake uncovered on center rack for 25 minutes. Broil on high for 3-4 minutes to brown.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 8

Ingredients

• 8 ounces cream cheese (softened)
• 5 ounces Boursin cheese spread
• 1 tablespoon Italian Seasoning
• 8 ounces fresh mozzarella (diced)
• 1 cup Italian blend cheese (shredded)
• 1 cup pizza sauce
• 20 slices pepperoni
• 1 par-baked thin crust pizza crust

Instructions

• Cook the thin pizza crust per package directions without the toppings.
• Mix the cream cheese, cheese spread, and Italian Seasoning.
• Spread in the bottom of a 10 inch cast iron skillet or pie dish.
• Spread 1/2 the fresh mozzarella over the spread.
• Spread the pizza sauce over the cheeses.
• Cover with shredded cheese, fresh mozzarella, and pepperoni slices.
• Bake at 350 for 20 minutes or until golden bubbly.
• Serve with your pizza crust crackers.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

Ingredients

• 4 chicken breasts
• 1/2 cup marinara sauce
• 1/4 cup basil pesto
• 4 slices Mozzarella cheese, thinly sliced
• 16 slices Pepperoni

Instructions

• Preheat oven to 400 F.
• Place chicken breasts in a casserole dish.
• Spread with the marinara sauce on top.
• Add basil pesto on top.
• Add mozzarella cheese slices on top, wrapping them around chicken.
• Add pepperoni on top.
• Bake at 400 F in the preheated oven for 20-30 minutes. The cooking time depends on the thickness of your chicken breasts.

Ingredients

• 3 tablespoons butter
• 3 cloves of garlic minced or pressed in a garlic press
• 2 pounds gnocchi cooked slightly underdone according to package directions and drained
• 2 cups pizza sauce
• 1/3 cup water
• 1/2 cup mini pepperoni or 4 ounces sliced pepperoni
• 1 pound part-skim mozzarella grated
• Optional for garnish: fresh parsley torn or chopped

Instructions

• Melt the butter over medium heat in an oven-safe skillet or everyday pan. Stir the garlic into the butter and cook just until fragrant.
• Raise the heat to medium-high and add the gnocchi all at once, not stirring right away. When the bottoms of the gnocchi have turned golden brown, gently turn them over and saute another minute.
• Add the pizza sauce, water, and half each of the pepperoni and grated cheese. Stir to distribute everything evenly and let the sauce begin bubbling. Scatter the remaining cheese and then the remaining pepperoni over the gnocchi.
• Transfer the pan to the oven, about 6 inches under a broiler on HIGH. Broil until the cheese is melted, bubbly, and browned in some places.
• Scatter chopped or torn parsley over the gnocchi and let stand about 3 minutes before serving.