Pepperoni Jam Recipes

EASY RED PEPPER JAM

Steps:

• Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
• Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
• Prepare three one-cup capacity jars by cleaning well.
• When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.

PEPPERONI CALZONES

Steps:

• Preheat the oven: Preheat the oven to 375°F
• Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
• Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
• Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
• To Serve: Serve the calzones while warm with extra marinara for dipping.

PEPPERONI ROLL

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
• Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
• Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.

CHILI PEPPER JAM

Steps:

• In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
• Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

BUTTERMILK BISCUITS WITH JALAPENO JAM

Steps:

• For the biscuits: Preheat the oven to 400 degrees.
• In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.
• On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2 inch thickness. With a 3 inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot.
• For the relish: In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
• In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth.
• Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.