10 servings, 1 cup each
3 cups penne pasta, cooked, rinsed
4 tomatoes, chopped
12 slices Hard Salami, chopped
1 cup Finely Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Tuscan House Italian Dressing
Combine ingredients. Refrigerate 1 hour.
1 lb penne pasta
3 tbsp unsalted butter
3 tbsp flour
1/4 cup tomato paste
2 cups whole milk
1 tsp dried oregano
1/2 tsp red pepper flakes
1.5 cups grated mozzarella
2 oz pepperoni
Preheat oven 375F.
In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute.
Add tomato paste and whisk in milk until smooth.
Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.
3 cans Pillsbury Buttermilk Biscuits (10 per can)
56 pepperoni slices,
block of Colby cheese,
1 beaten egg,
Parmesan, Italian seasoning, Garlic powder,
1 jar pizza sauce
Cut the block of cheese into 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line up the rolls in a greased 9×13 in pan.
Brush with beaten egg.
Sprinkle with parmesan, Italian seasoning and garlic powder.
Bake at 425F for 18-20 minutes.
Use the pizza sauce for dipping
1 pound bow-tie or spiral pasta
1 pound ground sausage
2 (26 oz.) jars spaghetti sauce
1/2 pound pepperoni
3 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
Preheat oven to 375 F and bring a large pot of salted water to boil.
Cook pasta according to packaging directions, or until just al dente.
Drain pasta and set aside.
In a large skillet or Dutch oven over medium-high heat, cook sausage and onion until meat is browned and onion is softened and translucent.
Season with salt and pepper, garlic powder, basil and oregano.
Drain off excess grease and pour in spaghetti sauce and cooked pasta. Cook for 2 minutes, then remove from heat.
Pour sausage and pasta mixture into baking dish and top with parmesan cheese.
Evenly spread mozzarella cheese over the top and lay our pepperoni on top of that.
Place baking dish in oven and bake for 40 minutes, or until cheese melted and bubbly and dish is warmed through.
1 lb skinless, boneless chicken breasts (cut into 4 fillets)
2 oz (32 slices) light turkey pepperoni (I used Applegate Farms)
2 oz reduced fat mozzarella cheese slices (I used 2 1oz slices cut in half)
1 cup jarred fat free pizza sauce
1/2 cup liquid egg whites
1 cup Panko
1/2 cup whole wheat flour
1 tsp garlic powder
1 tbsp Italian seasoning
Preheat oven to 375 and mist a 9” x 13” baking dish with nonfat cooking spray.
Using a meat mallet, flatten each chicken fillet to about 1/3” thick. Season both sides with salt and pepper.
Spread 1 tbsp of pizza sauce on one side of chicken. One on half of the sauced side, lay 1 slice (0.5oz) of the mozzarella cheese, and 8 slices of the turkey pepperoni. Fold chicken fillet in half, being careful to try and keep the filling inside and rolling in the edges, if possible. Seal with toothpicks, if needed.
Prepare dredging station by placing the flour in one shallow bowl, the liquid egg whites in another, and the Panko, garlic powder, Italian seasoning and additional salt & pepper in the third.
One by one, coat each piece of chicken in the flour, then the egg then the Panko seasoning mixture. Be careful to try and keep the open side of the pocket pinched closed and keep the fillings in (this is why I recommend the toothpicks in Step 3). Place in prepared baking dish, and bake, uncovered for about 25-30 minutes, or until chicken is fully cooked through and outside is golden brown and crispy.
Pour remaining pizza sauce over chicken right after it is removed from the oven, and serve.
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 1/2 cups finely shredded Italian cheese blend
1 tube Pillsbury refrigerated thin pizza crust
2 cups (1-inch round) mozzarella balls (about 24)
2 cups Alfredo sauce
Basil, freshly chopped (for garnish)
Nonstick baking spray
Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick baking spray. Set aside.
In a large bowl, stir together garlic powder, Italian seasoning and shredded cheese. Set aside.
Unroll pizza dough and cut into 1 1/2-inch squares with a sharp knife. Wrap each square of dough around a mozzarella ball and dip into 1 cup of Alfredo sauce. Dip into prepared shredded cheese mix.
Place inside bundt pan, creating a uniform layer all the way around the pan.
Bake for 30-35 minutes until golden brown. Allow to cool for 5 minutes before inverting the Bundt pan onto a serving platter. Garnish with basil. Serve with remaining 1 cup of alfredo sauce (warmed
1 lb. ground meat
1 16 oz. box bow tie pasta
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 10 oz. can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc…
Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperonis. Sprinkle parmesan cheese, and Italian cheese. And layer more pepperoni. Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 degrees for 30 minutes