Pepperoni Egg Puff Recipes

PEPPERONI PIZZA POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush the pockets with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

PEPPERONI PIZZA PASTRIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
• On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
• Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

PEPPERONI PUFFS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Grease a 24-cup mini muffin pan (I used shortning spray)
• 3. In a large bowl, whisk together flour, baking powder, and oregano
• 4. Whisk in milk and egg
• 5. Stir in pepperoni and cheese
• 6. Let stand 10 inutes
• 7. Stir and divide among the baking cups
• 8. Bake 20 - 25 minutes. Until puffed and golden.
• 9. Heat sauce and sprinkle half the basil over the sauce and half over the puffs, if desired.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

PEPPERONI PUFFS

Steps:

• Combine first 5 ingredients until well mixed.
• Add pepperoni, and allow batter to stand for 15 minutes.
• Grease mini muffin pans and fill 3/4 full.
• Bake at 350-degrees for 25-30 minutes, or until golden brown.