PEPPERONI CHICKEN FINGERS
Pepperoni Chicken Fingers are a healthy and wholesome snack or meal for both kids and adults. With only 3 ingredients, this easy meal or appetizer comes together in less than 30 minutes!
Provided by Danielle Green
Categories Appetizer
Time 25m
Number Of Ingredients 3
Steps:
- Preheat your oven to 350°.
- Cut the chicken breasts into 1.5" strips width wise. Wrap each piece of chicken with one large pepperoni and place on a lined baking sheet, folded side down so the pepperoni stays in place.
- Bake at 350° for 15-20 minutes, or until the chicken is no longer pink in the center.
- Serve with warmed pizza sauce and enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PEPPERY SAUSAGE FINGERS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.
- Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes.
- Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.
CHICKEN AND PEPPERONI PIZZA
My husband is the supreme pizza make in the family. He'll try new ingredient combinations and stick with the winners. This palate-pleasing pizza is one of his "masterpieces"!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place crust on a lightly greased pizza pan. Spread with pizza sauce. Top with the broccoli, chicken, mushrooms, pepperoni and tomatoes. Sprinkle with cheese. Bake at 400° for 15-20 minutes or until heated through.
Nutrition Facts :
BROCCOLI CRUST PEPPERONI PIZZA
This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
- Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
- Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.
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