#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#3403 - Italian Grilled Cheese

(by Shirley McNevich)

Italian bread
garlic powder
Kraft mozzarella cheese slices
your favorite pasta sauce or pizza sauce
butter
pepperoni slices (chopped)

Butter one side of each piece of bread (two slices for each sandwich). Spray a skillet with Pam--place skillet on burner over medium low heat. Working quickly, place one slice of bread (butter side down) into the skillet, place two unwrapped mozzarella cheese slices on the bread, drizzle 2-3 tsp. of pasta sauce over the cheese, sprinkle some garlic powder over the pasta sauce, scatter some chopped pepperoni pieces over the sauce and place a second piece of bread on top (buttered side up). Once the bottom bread is browned, carefully flip the sandwich and cook until other side is browned.

#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.

#1313 - Pepperoni Pizza Noodles

(by Shirley McNevich)

2lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 large jar of your favorite spaghetti sauce
1 - 8oz. bag medium wide egg noodles
1 - 8oz. bag shredded mozzarella cheese
1/2 cup chopped green peppers
1/2 cup chopped pepperoni
1 tsp. oregano

In a skillet add ground chuck, chopped onions, chopped green peppers, chopped pepperoni, oregano, salt and pepper--stir and cook over medium heat until beef is browned. Add the spaghetti sauce--stir. Cook noodles separately according to bag directions--drain. Add drained noodles to the meat sauce--stir. Pour everything into a large greased casserole dish. Bake at 350 degrees for 15-20 minutes; remove from oven and sprinkle shredded mozzarella cheese over the top. Return to oven and bake until cheese is melted.