Type what you have

Ingredients

• ✓ pepperoni
• crescent roll dough
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

By Christi

Ingredients

• ✓ pepperoni
• pizza dough
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Place a pizza stone on an outdoor grill directly over a wood fire. You may first need to spread out the wood if the flames are too high.
2. 2 Roll out pizza dough on a flat surface to desired thickness. Place on the pizza stone; cook until golden on one side, about 10 minutes.
3. 3 Transfer dough to a flat work surface; spread pizza sauce in an even layer onto cooked side of dough, leaving ½-inch edge bare. Sprinkle mozzarella cheese on top sauce; top with pepperoni.
4. 4 Place pizza on the pizza stone; tent with aluminum foil and cook until cheese has melted, about 10 minutes. Transfer pizza to a cutting board. Cool slightly before cutting and serving.

By gonefishn

Ingredients

• ✓ pepperoni
• hot dog
• pizza sauce
• hot dog bun
• mozzarella cheese
• olive

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Make 4 slits down each hot dog. Place hot dogs in the air fryer basket; cook for 3 minutes. Transfer to a cutting board.
3. 3 Place 1 pepperoni half in each slit; divide pizza sauce between buns. Add hot dogs, mozzarella cheese, and olives.
4. 4 Return hot dogs to the air fryer basket; cook until buns are crisp and cheese is melted, about 2 minutes.
5. 5 Serve and enjoy!

By Soup Loving Nicole

Ingredients

• ✓ pepperoni
• pizza dough
• mozzarella cheese
• parmesan cheese
• cooking spray
• pizza sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.
3. 3 Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.

By Abby Waid

Ingredients

• ✓ pepperoni
• cooking spray
• bisquick mix
• milk
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch (3-quart) glass baking dish with cooking spray.
2. 2 Stir Bisquick mix and milk in a medium bowl until soft dough forms. Drop 1/2 of dough by the spoonful evenly into the bottom of the prepared baking dish (dough will not completely cover the bottom of the dish).
3. 3 Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over the sauce. Top with 1 cup cheese. Repeat layers with remaining dough, pizza sauce, pepperoni, and cheese.
4. 4 Bake in the preheated oven until golden brown, biscuits in the center are cooked, and cheese in the center is bubbly, 25 to 30 minutes.

By Bisquick

Ingredients

• ✓ pepperoni
• zucchini
• onion
• tomato
• cottage cheese
• cheddar cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Cover bottom of the prepared baking dish with ½ zucchini slices; layer with ½ each onion rings, tomato slices, and pepperoni slices. Sprinkle with ½ each cottage cheese, Cheddar cheese, and mozzarella cheese. Repeat layers once more.
3. 3 Bake in the preheated oven until zucchini is tender and cheese is melted, 30 to 40 minutes.

By tsmom

Ingredients

• ✓ pepperoni
• olive oil
• portobello mushroom
• italian seasoning
• pizza sauce
• mozzarella cheese
• black olive

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Rub 1 tablespoon olive oil over each mushroom; sprinkle ½ teaspoon Italian seasoning inside each mushroom.
3. 3 Place mushrooms in the air fryer basket, cap-sides up; air-fry for 3 minutes. Flip mushrooms in the basket, cap-sides down. Divide pizza sauce between mushrooms; top each with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air-fry for 3 minutes.
4. 4 Place 4 pepperoni slices on each pizza; divide remaining 1 tablespoon mozzarella cheese among pizzas. (It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizzas.)
5. 5 Air-fry until cheese is melted and pepperoni is browned, about 2 minutes.

By Soup Loving Nicole

Ingredients

• ✓ pepperoni
• cooking spray
• pizza sauce
• biscuit dough
• mozzarella cheese
• mushroom
• olive
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. 2 Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin.
3. 3 Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

By Rebecca Van

Ingredients

• ✓ pepperoni
• kluski noodle
• ground beef
• marinara sauce
• pizza sauce
• mushroom
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
3. 3 Arrange 1/2 noodles in the bottom of a slow cooker, cover with 1/2 ground beef mixture, 1/2 pepperoni, 1/2 mushrooms, and 1/2 each mozzarella and Cheddar cheese. Repeat layering with remaining 1/2 each noodles, ground beef mixture, pepperoni, mushrooms, mozzarella, and Cheddar. Cover slow cooker.
4. 4 Cook on Low for 1 1/2 hours.

By kendra

Ingredients

• ✓ pepperoni
• macaroni and cheese mix
• butter
• milk
• egg
• mozzarella cheese
• pizza sauce
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed.
3. 3 Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined.
4. 4 Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano.
5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes.

By Chad

Ingredients

• ✓ pepperoni
• pasta
• turkey sausage
• green bell pepper
• sweet onion
• black olive
• cream cheese
• traditional sauce
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil and cook pasta according to package directions.
3. 3 While pasta is cooking, cook sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to sausage. Continue cooking until meat is cooked through. Add pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
4. 4 When pasta is done, drain and return to the pot. Stir sausage mixture into pasta; stir to coat.
5. 5 Add 1/2 of the pasta mixture to the prepared baking dish. Top with 1/2 of the mozzarella cheese. Spread remaining pasta over cheese and top with remaining mozzarella cheese. Sprinkle with Italian seasoning and place a few pepperoni slices on top, if you like.
6. 6 Bake until cheese has melted and pasta is heated through, about 15 minutes.

By RAG

Ingredients

• ✓ pepperoni
• yeast
• water
• mozzarella cheese
• egg
• almond flour
• xanthan gum
• salt
• pizza sauce
• red pepper flakes

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.
2. 2 Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.
3. 3 Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
4. 4 Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.
6. 6 Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

By France Cevallos

Ingredients

• ✓ pepperoni
• aluminum foil
• mozzarella cheese
• egg
• almond flour
• oregano
• basil
• garlic powder
• red pepper flakes
• marinara sauce
• basil

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Preheat a mini waffle iron according manufacturer's instructions. Line a baking sheet with aluminum foil.
2. 2 Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, 1/4 teaspoon basil, garlic powder, and red pepper flakes in a bowl.
3. 3 Pour 1/2 mozzarella batter in the preheated waffle iron, spreading out with a spoon; close lid. Cook until well browned and the iron stops steaming, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet. Repeat with remaining batter.
4. 4 Divide marinara sauce between 2 chaffles; sprinkle with remaining 1/4 cup mozzarella. Place pepperoni on top; sprinkle with pinch basil.
5. 5 Cook in the preheated broiler until cheese melted and bubbling, about 1 minute, watching carefully so doesn't burn.

By lutzflcat

Ingredients

• ✓ pepperoni
• self-rising flour
• white sugar
• parmesan cheese
• olive oil
• plain greek yogurt
• water
• cornmeal
• pizza sauce
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
2. 2 Clean off the spoon and mix the dough with your hands until it mostly comes together.
3. 3 Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
4. 4 Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
5. 5 Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
6. 6 Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
7. 7 Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
8. 8 Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
9. 9 As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.

By John Mitzewich

Ingredients

• ✓ pepperoni
• zucchini
• salt
• mozzarella cheese
• parmesan cheese
• egg
• italian seasoning
• garlic powder
• ground beef
• onion
• pizza sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
2. 2 Place zucchini in a colander; sprinkle with salt and set aside for 10 minutes. Press zucchini to remove as much liquid as possible. Transfer to a large bowl.
3. 3 Stir ½ mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, and garlic powder into zucchini until well combined; press into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 20 minutes.
5. 5 Meanwhile, heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is brown and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pizza sauce into beef mixture; spoon over zucchini mixture.
6. 6 Sprinkle remaining ½ mozzarella over casserole; top with pepperoni slices.
7. 7 Bake in the preheated oven until mozzarella melts, 15 to 20 minutes more.

By Brenda

Ingredients

• ✓ pepperoni
• spaghetti sauce
• mushroom
• green bell pepper
• onion
• tomato paste
• garlic
• rigatoni pasta
• rotini pasta
• macaroni
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.
5. 5 Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.

By Jan O'Leary Merzlak

Ingredients

• ✓ pepperoni
• salt
• oregano
• garlic salt
• black pepper
• caraway seed
• red pepper flakes
• ground beef
• egg
• parmesan cheese
• mozzarella cheese
• tomato sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine salt, oregano, garlic salt, black pepper, caraway seeds, and red pepper flakes in a small bowl.
3. 3 Combine ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and salt mixture; combine. Press into a 12x17-inch pan, spread out evenly.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 10 minutes. Drain grease.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Sprinkle 1/3 mozzarella followed by tomato sauce in an even layer over baked ground beef. Sprinkle 1/3 mozzarella over sauce; top with slices of pepperoni. Sprinkle remaining 1/3 mozzarella over top.
7. 7 Broil until mozzarella melted, bubbling, and lightly browned, 3 to 5 minutes.

By Adpa

Ingredients

• ✓ pepperoni
• cooking spray
• mozzarella cheese
• cheese blend
• basil
• black pepper
• italian seasoning
• pizza sauce
• sun-dried tomato pesto
• sweet roll
• butter
• parmesan cheese
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
2. 2 Stir mozzarella, Italian cheese blend, basil, pepper, and 1 ½ teaspoons of the Italian seasoning together in a small bowl until combined. Set aside.
3. 3 Stir pizza sauce and pesto together in another small bowl. Set aside.
4. 4 Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
5. 5 Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once.
6. 6 Bake in the preheated oven until cheese melts, about 15 minutes.
7. 7 Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
8. 8 Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes.
9. 9 Separate the rolls, and serve immediately.
10. 10 Enjoy! Recipe developed by Laura Kanya

By Keaton Larson

Ingredients

• ✓ pepperoni
• water
• active dry yeast
• sugar
• bread flour
• olive oil
• salt
• marinara sauce
• oregano
• red pepper flake
• garlic powder
• monterey jack cheese
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve.
3. 3 Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
4. 4 Drizzle remaining 1 teaspoon oil onto a 10x14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape.
5. 5 Cover and let rise until doubled in volume, about 1 hour.
6. 6 Meanwhile, make the sauce: Bring marinara sauce, oregano, red pepper flakes, and garlic powder to a simmer in a saucepan over medium-low heat. Simmer for 15 minutes.
7. 7 Preheat the oven to 525 degrees F (274 degrees C). Combine Monterey Jack and Cheddar cheese into bowl. Toss lightly to mix together.
8. 8 Finish the dough: Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch dough up the sides about 1/2 inch or so.
9. 9 Lay almost all pepperoni slices onto dough. Scatter cheese evenly over top, making sure to fully cover all the edges where dough meets the pan.
10. 10 Ladle sauce on top in three long strips. Arrange remaining pepperoni slices over top.
11. 11 Bake in the preheated oven until pizza is a bit darker than golden brown, about 15 minutes. Let cool for 5 minutes.
12. 12 Very carefully slide pizza onto a cutting board. Slice into rectangular pieces.
13. 13 Serve immediately and enjoy!

By John Mitzewich

Ingredients

• ✓ pepperoni
• rigatoni pasta
• sausage
• onion
• garlic
• green bell pepper
• mushroom
• stewed tomato
• tomato paste
• pepperoni sausage
• basil
• salt
• black pepper

Instructions

1. 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2. 2 In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3. 3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
4. 4 Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

By Barb Tucker

Ingredients

• ✓ pepperoni
• penne pasta
• green bell pepper
• red bell pepper
• tomato
• mushroom
• black olive
• mayonnaise
• salad dressing
• garlic
• oregano
• salt
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
2. 2 Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
3. 3 Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate for at least 1 hour to chill before serving.

By sandy

Ingredients

• ✓ pepperoni
• all-purpose flour
• pizza crust yeast
• sugar
• salt
• water
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• mushroom
• black olive
• curly leaf parsley
• fresh herbs
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3. 3 Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
4. 4 Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
5. 5 Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
6. 6 When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ pepperoni
• olive oil
• tomato paste
• garlic powder
• onion powder
• red pepper flakes
• basil
• oregano
• salt
• black pepper
• sugar
• water
• olive oil
• pizza dough
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a pan over medium-high heat. Add tomato paste, garlic powder, onion powder, red pepper flakes, basil, oregano, salt, and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan, 3 to 4 minutes.
2. 2 Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook, stirring occasionally, until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil, rubbing some on your fingers as well.
4. 4 Press, stretch, and pull pizza dough until it fills the prepared pan, going all the way to the corners. If the dough stops stretching, let it rest for 5 minutes before resuming.
5. 5 Top dough with cooled sauce, spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame, and slowly move it around to evenly apply the heat, until you hear it starting to sizzle, about 1 minute.
6. 6 Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred, about 20 minutes. Slice and serve.

By John Mitzewich

Ingredients

• ✓ pepperoni
• active dry yeast
• brown sugar
• water
• all-purpose flour
• butter
• garlic salt
• grapeseed oil
• cooking spray
• pork sausage
• turkey sausage
• pizza sauce
• mozzarella cheese
• butter
• italian seasoning
• garlic powder

Instructions

1. 1 Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 to 10 minutes, or until the yeast softens and begins to form a creamy foam.
2. 2 Turn the mixer to the lowest setting and slowly add 2 cups flour, 1/2 cup at a time. Add 1/4 cup butter and garlic salt, then slowly add the remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
3. 3 Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place into the bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray place over the bowl, oiled-side down. Cover the bowl with a towel and let rise in a warm area until dough has doubled in volume, about 45 minutes. Punch down the dough and allow to rest for 20 minutes.
4. 4 After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, retaining drippings in the skillet.
5. 5 Add sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Slice sausage.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with the remaining 2 tablespoons grapeseed oil.
7. 7 Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/2 of the mozzarella cheese over sauce, then layer with 1/2 of the bulk sausage, 1/2 of the sliced sausage, and 1/2 of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.
8. 8 Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush crust with melted butter, then season with Italian seasoning and garlic powder. Remove pizza from the skillet and let rest for 3 to 5 minutes before slicing.

By thedailygourmet

Ingredients

• ✓ pepperoni
• water
• egg
• mushroom
• green bell pepper
• black olive
• italian seasoning
• parsley
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• all-purpose flour
• salt
• olive oil
• active dry yeast
• water
• sugar

Instructions

1. 1 Dissolve sugar in warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over water, and let stand for 5 minutes until yeast softens and begins to form a creamy foam. Stir in oil, salt, and 2 cups of flour; mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
2. 2 Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Combine ricotta, mozzarella, Parmesan cheese, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Punch down dough; roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon filling mixture down the center of dough strip, leaving about 1 inch on all sides for sealing. Pull edges of dough together; pinch to seal and form a long, filled roll. Place roll, seam-side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat egg in a bowl with 1 tablespoon of water; brush egg wash over calzone.
6. 6 Bake in the preheated oven for 30 to 35 minutes, until calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

By prttimecook

Ingredients

• ✓ pepperoni
• chicken breast
• bread crumb
• oregano
• garlic salt
• salt
• black pepper
• olive oil
• tomato
• sugar
• garlic salt
• basil
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
3. 3 Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
4. 4 Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
5. 5 Combine tomatoes, sugar, garlic salt, basil, oregano, salt, and black pepper for sauce in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
6. 6 Cover tomato sauce with pepperoni and mozzarella cheese.
7. 7 Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

By Laura Bildner Roberson-Jones

Ingredients

• ✓ pepperoni
• tomato sauce
• garlic
• oregano
• green bell pepper
• onion
• parmesan cheese
• mozzarella cheese
• spicy sausage
• olive oil
• salt
• cornmeal
• water
• all-purpose flour
• active dry yeast
• water
• sugar

Instructions

1. 1 To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
2. 2 Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
3. 3 Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
4. 4 Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
5. 5 Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

By Mark

Ingredients

• ✓ pepperoni
• cashew
• tomato
• pepper
• salt
• parsley
• thyme
• worcestershire sauce
• tomato paste
• white wine
• chicken broth
• basil
• green pepper
• onion
• garlic
• pork chop
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
2. 2 Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
3. 3 Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.

By DANNII

Ingredients

• ✓ pepperoni
• mozzarella cheese
• oil
• water
• salt
• sugar
• pizza crust yeast
• all-purpose flour
• black pepper
• salt
• sugar
• onion powder
• garlic powder
• basil
• oregano
• tomato paste
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease two 12-inch pizza pans.
2. 2 Make sauce: Whisk together water, tomato paste, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper in a medium bowl until smooth. Set aside.
3. 3 Make crust: Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms.
4. 4 Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes. Add more flour as needed. (If using RapidRise yeast, let dough rest, covered, for 10 minutes.)
5. 5 Divide dough in half. Lightly flour your hands, then pat each piece of dough onto the prepared pizza pans.
6. 6 Top dough with sauce, cheese, and pepperoni.
7. 7 Bake in the preheated oven until crusts are browned and cheese is bubbly, 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking.

By Contadina

Ingredients

• ✓ pepperoni
• cornmeal
• water
• egg
• pepper
• salt
• olive oil
• garlic
• parmesan cheese
• mozzarella cheese
• provolone cheese
• broccoli
• salt
• olive oil
• white sugar
• salt
• all-purpose flour
• water
• active dry yeast

Instructions

1. 1 In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. 2 In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. 3 Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. 4 Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. 5 Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. 6 In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. 7 Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. 8 Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

By MARBALET