Sliced Pepperoni

For slicing pepperoni, a sharp knife is the most crucial tool. A long, thin, and sharp blade, such as a slicing knife or a chef's knife, is ideal for achieving clean, uniform slices. The sharpness of the blade is key to ensuring that the pepperoni slices cleanly without tearing or crumbling, resulting in visually appealing and consistent.

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If planning to cook immediately use a 9 x 13-inch baking pan. Add half of the pasta sauce to the noodles and mix in well. Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed. Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss.

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While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes. Step 3. If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly.

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Instructions. Preheat oven to 375 degrees. Cook pasta in generously-salted water until al dente according to package instructions. While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring.

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Thinly sliced pepperoni is sauteed till crisp, then folded with homemade tomato sauce and chopped spinach. A trio of Italian cheeses, including ricotta, asiago and pecorino, lend a creamy flourish.

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Mushrooms are smothered with pizza sauce and overflowing with gooey mozzarella and pepperoni. Do yourself a favor: don't wait until your next party to make these appetizers. Try the recipe today, if possible. 5. Pepperoni Pizza Puffs. These pizza puffs are actually mini muffins loaded with cheese and pepperoni.

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Pepperoni is made from cured and fermented pork with just a little beef and is seasoned with black pepper, sugar, anise, cayenne, paprika (the source of its orange color), and lots of salt. Twenty-one cooks and editors from America Test Kitchen tasted six national brands of sliced pepperoni, straight from the package as well as baked on cheese.

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Whether you have a stick of hard pepperoni or a pre-sliced package, there are so many delicious ways to use this flavorful meat — ways that go far beyond putting it on top of pizza. 1. Add to cheese boards. Paired with Parmesan, Gouda, or cheddar, thick slices of pepperoni make a perfect addition to your cheese board. 2.

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Simply preheat the oven, line a baking sheet with parchment paper, arrange the pretzels on the sheet, and top with cheese and pepperoni. Bake for around 10-12 minutes until the cheese is bubbly. 9. Pepperoni Crescent Rolls.

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Sliced pepperoni is a versatile ingredient that can be used in a variety of ways. Here are a few popular ways to use sliced pepperoni: 1. Pizza topping: Sliced pepperoni is most commonly used as a topping for pizzas. Simply place the slices on top of the pizza dough before baking. The heat from the oven will cook the pepperoni, giving it a.

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Line a baking sheet with parchment paper to prevent the pepperoni from sticking and to make cleanup a breeze. Lay out the pepperoni slices in a single layer on the parchment paper. Pop the baking.

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Top the dough with the pizza sauce. Cover the sauce with the sliced provolone cheese. Then top the provolone with half of the pepperoni. Add the fontina cubes. Finally, top with the remaining pepperoni. Place the pizza in the oven and bake until the cheese is melted and the crust is golden brown, 18 to 20 minutes.

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Bake pepperoni pizza on pizza stone for 10-15 minutes at 475°F, until cheese is melted and bubbling on the top, and the bottom and crust has turned golden brown. Remove baked pepperoni pizza from the oven and top with fresh parmesan cheese and fresh basil leaves as desired. Slice and served when cool enough to eat.

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Grill Method: Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks form on bottom.

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Jennifer Olvera. This homey riff on eggplant parm layers breaded, fried zucchini with pepperoni, tomato sauce, basil, and a mix of mozzarella and Parmesan cheese. We bake the stacks and finish them under the broiler to get the cheese nicely browned and bubbly. A bit of white wine and balsamic vinegar lend depth to the tomato sauce.

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Step 3. Add the olive oil to a large pot over medium heat and cook the pepperoni, stirring occasionally, until golden and crisp, 6 to 8 minutes. Transfer the pepperoni to a plate. Step 4. Add the sliced garlic and crushed red pepper (if using) to the pot and stir to coat in the oil.