Pepperoni - What would you make? Suggestions please.
- smaki Aug 18, 2012 05:55 PM
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.
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
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 :)
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!
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.