#3819 - Italian Eggs

(by Shirley McNevich)

1 tsp. olive oil
1/4 cup sliced pepperoni
1 large onion (chopped)
2 garlic cloves (minced)
1/2 TBSP oregano
1 - 28oz. can diced tomatoes
4 eggs
1 cup shredded mozzarella
1 loaf baguette bread

In a skillet over medium heat add olive oil and pepperoni slices--cook/stir until pepperoni is cripsy. Place pepperoni on paper towels. In the same skillet add the chopped onions--cook/stir over medium heat until onions are tender. Add minced garlic and oregano--stir. Add the diced tomatoes--cook/stir until simmering. Use the back of a spoon to make 4 "nests" in the tomato mixture, then crack one egg into each of the nests. Cover the skillet and cook until egg whites are done but yolks are still runny (about 5 minutes). Sprinkle the pepperoni and shredded mozzarella cheese evenly over the top and let in on the stove for 1 minute or until cheese is melted. Serve mixture over crispy baguette bread. It's messy but it's good!

#3373 - Sour Cream Pepperoni Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 - 4oz. cans chopped green chiles
1 - 8oz. Breakstone's sour cream
1lb. sliced pepperoni (more for topping if you wish)

Slice each pepperoni slice into four quarters. In a bowl add cream cheese, green chilis, sour cream and pepperoni quarters--stir well to mix. Spread the mixture in a greased glass baking dish. Optional--arrange more pepperoni slices all over the top. Bake at 350 degrees for 20-30 minutes or until hot. Serve with sourdough bread pieces or good quality crackers.

#2444 - Wow Bow Sandwich

(by Sarah Melton - friend)

2 slices of sourdough bread
1 TBSP mayo
1 TBSP French's yellow mustard
2 slices hard salami
1 slice deli ham
6 slices pepperoni
2 TBSP blue cheese
1 TBSP diced sweet onion (more if you wish)
lettuce
2 TBSP olive oil

Spread mayo on one slice of bread and mustard on the other slice of bread. On the mayo side, layer the salami, ham, and pepperoni. Crumble the blue cheese on top of the meats. Place the sweet onions and lettuce on top of the blue cheese. Place the other slice of bread mustard side down on to the lettuce. Preheat your indoor or outdoor grill to 350 degrees, then spread your olive oil on each side (outside) of the bread of the sandwich. Once the grill has reached 350 degrees put your sandwich on the grill with a pot or pan on top of the sandwich. Let sandwich cook on each side 3-5 minutes or until grill marks show. Cut in half to serve.

#2103 - Pepperoni Cracker Appetizers

(by Shirley McNevich)

1 bag sliced pepperoni (large slices)
1 box good quality round crackers
1 bag shredded mozzarella cheese
1 jar of your favorite pasta sauce

Spread crackers in a single layer on an ungreased baking sheet. Place one slice of pepperoni on each cracker. Use a spoon to spread a little pasta sauce on top of each pepperoni slice. Sprinkle shredded mozzarella cheese on top of the pasta sauce on each. Bake at 350 degrees just until cheese melts. Serve immediately. If desired, sprinkle a little oregano over the shredded cheese before baking.

#1997 - Pepperoni Salad

(by Shirley McNevich)

1 box Betty Crocker Suddenly Salad roasted garlic parmesan pasta salad mix
1/4 cup cold water
3 TBSP canola oil
1 cup broccoli pieces
1/2 cup sliced red bell peppers
1/4 cup chopped onions
1/4 cup fresh sliced mushrooms
1 cup pepperoni slices (cut each into 4 quarters)
shredded mozzarella cheese

Cook/drain pasta from box according to box directions. In a bowl add seasoning mix from the box, cold water and canola oil--stir. Add drained pasta, broccoli, red bell peppers, chopped onions, sliced mushrooms and pepperoni pieces--toss to coat. Sprinkle topping mixture from the box over the top of the salad. Spread as much shredded mozzarella cheese over the top as you wish.

#1919 - Pepperoni Dip

(by Shirley McNevich)

2 cups mayo
2 cups shredded sharp cheese
2 cups shredded mozzarella cheese
1 onion (chopped)--less if you wish
1 bag sliced pepperoni

In a bowl add mayo, sharp cheese, mozzarella cheese and chopped onions--stir. Cut a few slices of the pepperoni into small pieces and add to the mayo mixture--stir. Grease a jelly roll pan--spread the mixture on to the pan. Spread the remaining pepperoni slices evenly over the top. Bake at 350 degrees for 20-30 minutes or until hot and bubbling. Serve immediately with tortilla scoop chips or good quality crackers.

#1080 - Homemade French Bread Pizza

(by Shirley McNevich)

1 loaf French bread
1 jar of your favorite pizza sauce
1 bag shredded mozzarella cheese
Your favorite pizza toppings (pepperoni, etc.)

Slice the French bread loaf into 6" to 8" pieces, then slice each piece in half lengthwise. Spread pizza sauce on each bread slice, then place slices on cookie sheets. Bake at 350 degrees just until the edges of the bread start to lightly brown. Remove from oven, add pizza toppings and shredded mozzarella cheese on top of bread slices. Return bread slices to oven and bake at 350 degrees until cheese is melted and golden brown. Wait a few minutes before eating so you don't burn your mouth. This works best if your pizza toppings are at room temperature.

#723 - Pizza Quiche

(by Shirley McNevich)

1 unbaked pie crust dough (9")
1 cup shredded Swiss cheese
4 eggs
1 1/2 cups cream (half and half)
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 large chopped onion
2 TBSP canola oil
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/2 tsp. white sugar
1/8 tsp. dried basil
12 slices pepperoni (chopped)
1 cup shredded mozzarella cheese
1/4 cup sliced olives (drained)

Spray a 9" pie plate with Pam. Place pie crust dough in greased pie plate, flute the edges and spray the inside with Pam. Bake at 375 degrees for 11 minutes--remove from oven. Sprinkle 2/3 cup of the Swiss cheese in the pie crust. In a bowl add eggs--beat. Add cream, salt, oregano, cayenne pepper and pepper to the beaten eggs--beat well. Pour the egg mixture into the pie crust over the Swiss cheese. Bake at 375 degrees for 25-30 minutes--test with a knife--if knife comes out clean it's ready. While quiche is baking, use a skillet and add canola oil over medium heat. Add the chopped onions and cook until tender. Add the tomatoes to the onions in the skillet--stir. Add white sugar and dried basil to the tomatoes--stir. Bring entire mixture to a boil, then turn heat down to simmer--simmer uncovered for 15 minutes or until thickened. Remove quiche from oven, sprinkle it with the remaining 1/3 cup Swiss cheese, then pour tomato mixture on top of the Swiss cheese. Place chopped pepperoni and sliced olives on top of the tomato mixture. Sprinkle the shredded mozzarella cheese over the top of the pepperoni and olives. Return to oven and bake at 375 degrees for 5 minutes or until cheese is melted. Remove from oven and let it stand a few minutes before cutting.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#612 - Easy Bisquick Pizza

(by Shirley McNevich)

1 1/2 cups Bisquick
1/3 cup hot water
1 jar of your favorite pizza sauce
your favorite pizza toppings (pepperoni, sausage, etc.)
1 bag Kraft shredded mozzarella cheese

Preheat oven to 425 degrees. In a bowl add Bisquick and hot water--stir until mixed with a spoon, then continue to work it with your hands until a dough ball forms. Grease a 12" pizza pan or cookie sheet. Press dough into the pizza pan or form your pizza in the center of the cookie sheet (if using the cookie sheet, make it about 12" around and slightly crimp the edges to help hold your toppings. Use a spoon to add the pizza sauce, then add your toppings. Top with shredded mozzarella cheese. Bake at 425 degrees for 13-17 minutes or until crust is golden brown (you can use a spatula to look at the bottom of the crust to make sure it's done).

#455 - Pepperoni Breadsticks

(by Shirley McNevich)

2 3/4 cups Bisquick
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup sour cream
1/2 cup buttermilk
1 - 3.5oz. package pepperoni sliced (cut each slice into small pieces)
1 clove garlic (finely chopped)
1 cup grated Parmesan cheese

In a bowl, mix all ingredients EXCEPT Parmesan cheese--stir until dough forms. Grease two cookie sheets. Drop the dough by heaping tablespoonsful into a bowl of the Parmesan cheese--roll in cheese to coat. Using your hands, roll each dough ball into a breadstick shape. Place breadsticks 1 1/2" apart on the cookie sheets. Bake at 375 degrees for 15-18 minutes or until golden brown.

#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.