HOME > Chowhound > Home Cooking >


Pepperoni - What would you make? Suggestions please.

Looking for ideas. Searched CHOW archives without finding much. Sure others end up with extra pepperoni in the fridge. Do not like to freeze pepperoni as find looses its flavor with color.

Bought a big bag of slices cheap with plans to make pizza and subs. Also like it plain or on crackers usually with cheese n pickle possibly other deli meats. Often add pepperoni to lettuce salads. Have done all that and still have more.

Thinking out loud maybe pepperoni will add a tasty layer to Lasagna or some kind of noodle casserole. Possibly a cold noodle salad of some kind - olives, capers, cheese cubes, tomatoes, grated Pecorino Romano, and then dressed with either a home made Italian dressing or good Mayo.

Please share recipes and ideas if you have a favorite way to eat pepperoni.

  1. Click to Upload a photo (10 MB limit)
  1. Sounds like you've got some good ideas already. I've made savory zucchini muffins with pepperoni and cheese that were really good.


    1. Give these a try.

      Just like brownies.

      1 1/2 cups all-purpose flour
      2 cups milk
      2 eggs, lightly beaten
      1 pound Muenster cheese, cubed
      1 (8-ounce) package sliced pepperoni, chopped
      1 teaspoon dried Italian seasoning

      Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

      In a large bowl, combine all ingredients; mix well then pour into baking dish.

      Bake 25 to 30 minutes, until top is golden; cool slightly then cut into squares. Serve as is or topped with warm marinara or pizza sauce

      1. Sorta like you said above:
        My mom makes a pasta salad with pepperoni, cubed sharp provolone, pepperoncini, olives, halved cherry tomatoes, red onion, and spinach with a red wine vinaigrette. Sometimes she'd add grilled zucchini/eggplant/mushrooms in addition to or in place of. Basically whichever she had on hand of the above :)

        1. I really like the old crescent roll standby: Unroll the whole roll of crescents. Press 2 triangles together to make rectangles. Roll thinner with rolling pin and sprinkle with chopped pepperoni and shredded cheese. Roll up tightly and repeat with other crescent triangles. Freeze for 15 minutes. Slice 1/2" thick and bake at 350 until puffy and golden. (5-7 minutes maybe) SO tasty and easy!

          1. Its good as the salty component in a zucchini ribbon salad I make. Slice the zucchini with a vegetable peeler and salt it to drain some of the liquid and then rinse/ dry and toss with tomatoes, cheese, cukes, olives would be great, the pepperoni or salami sliced into strips, whatever you have around. Its a good fridge clean out/ light summer dinner.

            1. Cooked this (with regular pepperoni) after Michael Isabella made his version on Top Chef. I added liguria olives, and Marsala. Served over spaghetti.


              1. Chop some up and add it to corn bread.

                1. Dice it up fine, mix with shredded mozzarella and cheddar, a little oregano and basil and a pinch of marinara or other red sauce, roll and fold into wonton or egg roll skins, fry till golden and serve with a bowl of marinara to dip, or sour cream.

                  1. Then there is the West Virginia specialty, the pepperoni roll. I've never had one, but how could it not be good? http://www.bobheffner.com/pepperoniroll/

                    1. You guys rock. Thank you for the great ideas eventually will make them all.

                      letsindulge I made your Pepperoni Bolognese idea for dinner last night and it turned out awesome. Very yummy. Did not have any ground sirloin so I used 1 pound of browned and drained country sausage. Went with you and added olives - had some Kalamata around which were a nice addition. I doubled the pepperoni. Also added a touch of Rijoa red wine as had a bottle open. Ate over whole grain thin spaghetti. Have never had a pepperoni sauce like this and found it to be a good thing.

                      josephlapusata plan to make and give it a try. Seems simple enough.

                      kubasd thank you for your mom's version of the salad. The pepperoncini and other veggies are a nice addition. Expect to make a version with more veggies as you advised to munch on this week.

                      Jeri L and weezieduzzit no zucchini around for muffins or salad, while like your ideas when find some (there are times when it is around in abundance while did not plant any in my garden this year). Will find another gardener with extra and plant some next year as grows great here in Oregon.

                      Main Line Tracey and jmcarthur8 ideas have me considering buying some crescent rolls / wonton / egg roll skins, when usually am a make from scratch kind of guy. Some things are easier to buy than make.

                      calliope_nh your idea to put in corn bread had already been thinking about. Will make. Trying to decide what can put in the corn bread with the pepperoni. I often make Mexican meat (including blended smooth chipotle peppers in adobo sauce for smoky heat usually Embasa brand 7oz, an 8 to 15 oz can of tomato sauce depending on how much meat, and a few tsp of cumin until it has a nice taco flavor) then put in a greased oven safe baking dish with olives, onion, cheese, and salsa, then pour corn bread over it and bake it. We call it Tamale pie and it is a favorite go to for events when have to bring a dish to share.

                      Jeri L those pepperoni rolls have to be tasty. Like the variations shown at: http://www.bobheffner.com/pepperoniro... Initial thought is will try in my home made biscuit dough then saw all the recipes to try for them at: http://www.bobheffner.com/pepperoniro...

                      Had a pepperoni, ham, onion, pepperoncini, tomato and cheese omelet this morning for breakfast. First time had ever combined egg with pepperoni. Happy with it. Will eat again.

                      A favorite I often make is impossible pie / quiche and plan to add pepperoni. This is a great base traditional recipe I love: http://www.bettycrocker.com/recipes/i... I use 1tsp baking powder, 1/2 tsp salt, with 1/2 cup flour as a substitute for Bisquick. In a 9.5" x 9.5" x 2" old square Pyrex I increase the Bisquick and milk 50%. And put in 4 eggs instead of two for extra protein. Here is a picture of one made last week that turned out great with saved bacon greased pan, 12 oz Hillshire Farms Kilbassa chopped into about 1/2" chunks, 6oz little smokies, one medium onion chopped fine (often heated until translucent in a pan otherwise will be crunchy in the end result instead of sweet and is good both ways), some pepperoncini chopped, home made salsa, baked at 350 degrees 10 minutes past when shake and the center does not move (for me this one took 60 mintues to cook at 350). I like to add a bit of fresh cheese to melt on top during those last 10 minutes (the one in the picture did not get extra cheese). The trick is to get it cooked in the middle without burning the outside - is why I cook at 350 for a longer time than the 400 called out in the original recipe as otherwise find outside will burn before inside is cooked. It is a great high protein breakfast to grab and eat in the morning while eat all times of day. Similar to lasagna feel is best the next day after sets up when re-heated (and sometimes I even eat it cold). Feel pepperoni will make a nice addition to my next quiche / impossible pie similar to how have found the salsa and pepperoncini keep it from being too bland for my liking.

                      2 Replies
                      1. re: smaki

                        I have to admit to polishing off an entire pepperoni quiche in a couple of days not too long ago...best filling ever!

                        1. re: smaki

                          smaki, glad you enjoyed the bolognese. It's an interesting twist. :)

                        2. JOSEPH... a pepperoni "brownie".... OMG!! Imagine cheese option is fairly open... provolone, cheddar, etc. DEFINITELY gonna try THIS!

                          I make pepperoni bread. Originally used "Rich's" frozen dough... now make my own. Thaw dough, roll out into large rectangle, layer pepperoni, cheese, whatever else ya like on about 2/3 of rectangle. Then roll up... tucking under ends to cut down on oozing. Into oven... maybe 350+ for 30 minutes... BEST when still HOT/warm.

                          1. When feeding a crowd with a basic pasta dish, I'll add a garlic bread topped with mozzarella, diced peppperoni, bell pepper, olives, parmesan, etc. It's a little more interesting than basic bread on the side.

                            1. Okay. I am posting this again cuz it didn't post. Pepperoni chips. Layer pepperoni chis on several layers of paper towel. Cover with more paper towels.zap in the microwave on 15 second intervals til crisp. Dip in sour cream or Greek yogurt. I just eat them plain. You can use them in salads for a crispy salty crunch or in a sandwich. They are low carb goodness.

                              1. I made a pepperoni lasagna from a Guy Fieri recipe. It was really good.

                                1. When I use pepperoni other than on a pizza, I usually pre-cook it by sauteeing in a non-stick skillet. How far to take it depends on what your're using it for, but the idea is to render out some of the fat and make it crispy for the final dish. Among other things, I like to crisp it up, then chop into a dice, and add to your basic red sauce, then braise chicken parts in it. Or tuck a few slices under the skin of chicken parts before roasting.

                                  1. Pepperoni is _great_ in scrambled eggs.

                                    3 Replies
                                    1. re: The Professor

                                      Good call. do you fry it first to make an oily and flavorful base for the eggs to cook in?

                                      1. re: sbp

                                        Yep...fry the pieces of pepperoni up just a bit (I like it in shreds), then pour in the eggs and cook per your favored method.
                                        Very tasty with any style of scrambled egg; soft scrambled/slowcooked, broken omelette, or even 'marbled'

                                        1. re: The Professor

                                          The Professor, Sounds like how I started my very tasty omelet this last weekend. sdp, I learned bland eggs with pepperoni seasoning is a great combination - try it for yourself as tastes great.

                                          ~ this is written as am eating the last of my Pepperoni Bolognese (spaghetti sauce with pepperoni) thank you to letsindulge. Will be making josephlapusata's "pepperoni brownies" next and will share how they turn out including pictures. Going in it seems similar to a pepperoni quiche which suspect will be good eats.

                                    2. I like to chop pepperoni up and saute the chunks in butter with scallions.

                                      Then I set the pepperoni/scallion/butter mix off on the side, and steam 8 dozen little neck clams, or 3 or 4 dozen mussels with 1/2 a bottle of lager or a cup and a half of white wine in a large stock pot. After the shellfish pop open, I remove them to a tray.

                                      Then strain the broth in the stock pot through some cheese cloth, then pour the broth and the butter/pepperoni over the shellfish, and then garnish it all with some chopped parsley and serve.

                                      I usually serve them with a baguette and some more beer or wine.

                                      Just make sure you purge the shellfish before you eat them.

                                      1. I've put this on several different threads so excuse repetition: thinly sliced pepperoni cooked in slow cooker with #10 can of tomatoes long enough so the slices "melt" into the sauce; serve on 3-4" rolls; delish

                                        1 Reply
                                        1. re: betsydiver

                                          Now THAT sounds interesting.
                                          I have to admit...I never would have though of that one.
                                          Gonna try it.

                                        2. google Giambotta and add 1/4 inch chunks pepperoni. TDF

                                          1. Chop some of the sausage into small pieces. Add them along with grated cheese to polenta before cooking the polenta. Polenta is so bland that it needs some kinda flavor help. If you can tolerate capsaicin, the substance that heats up hot peppers, add some form of chile to the concoction.

                                            1. Chop and stir into gougeres. A friend makes gougeres with salami and they are totally addictive as a pre-dinner cocktail snack.