Appetizer Pepperoni And Cheese Tartlets Recipes

MINI PEPPERONI ROLLS

Steps:

• Preheat oven to the temperature on the package of the crescent rolls. Separate each crescent roll into individual triangles and add 4 slices pepperoni and 4 pieces of cheese to each triangle. Roll up crescent roll style, sealing the edges firmly so the filling will not leak out. Put on a cookie sheet and bake according to the crescent roll directions (about 11-15 min. or until golden brown). Serve warm.

SOPPRESSATA AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
• When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

EASY PIZZA CROSTINI APPETIZER

Steps:

• Heat oven to 375 F. Line baking sheets with parchment paper or foil. Arrange the baguette slices on the prepared baking sheet. Brush each slice of bread with olive oil and rub them with garlic halves. Alternatively, brush them with a garlic-flavored olive oil.
• Serve the crostini with fresh grated Parmesan cheese or warm pizza sauce on the side.

SURPRISE INSIDE PIMENTO CHEESE TARTLETS

Steps:

• Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
• In a small bowl, whisk together the mayonnaise, salt, pepper, mustard powder, smoked paprika, Worcestershire sauce, and hot sauce. Stir in the pimentos. Fold in the grated cheese until the mixture is well incorporated.
• Place the phyllo tart shells on the baking sheet. Add ½ teaspoon of the strawberry jam to the bottom of each shell. Top with a teaspoon of the pimento cheese mixture.
• Bake the tartlets for 10 minutes or until golden and bubbly. Remove from heat and transfer to a platter. Serve immediately.

CHEESY PEPPERONI BITES

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, garlic powder and oregano. Add the milk and eggs and gently stir until thoroughly combined. Add the pepperoni and cheeses and stir in with a wooden spoon or rubber spatula until evenly distributed.
• Pour the mixture into the prepared baking dish and spread into an even layer. Bake until golden brown and bubbling, 30 to 40 minutes. Let sit for at least 15 minutes before cutting and serving.

CHEESE & PEPPERONI APPETIZERS

Steps:

• Cut each cheese block length-wise into 4 sticks, then cut into bite-size pieces. Cut pepperoni into 1/2 inch slices, then cut into 4 pieces.
• In a bowl put cheeses, pepperoni and olives. Pour about one-fourth of the dressing and mix. Serve with crackers.
• Whatever is left over, put in refrigerator and serve another time.

APPETIZER PEPPERONI AND CHEESE TARTLETS

Steps:

• Blend butter, flour and cream cheese to make a soft dough.
• Form into 48- 1" balls. spray tiny muffin tins with non stick spray.
• Place a ball in each muffin tin and with your thumb, mold each into a tiny crust.
• Cover and refrigerate tartlet shells.
• For pepperoni and cheese filling,.
• Beat eggs, add cream and salt.
• Mix in cheese, pepperoni and oregano and blend well.
• Cover and refrigerate filling.
• When ready to bake, bring crusts and filling to room temperature.
• Add filling to each crust and bake at 350* for about 30 minutes.
• Serve warm.
• Sometimes I make the filling and tartlet shells the day before needing and refrigerate. The next day, add filling to the shells and bake. This is the type of party recipe we all need.

PEPPERONI & CHEESE APPETIZER BREAD

Steps:

• 1. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough.
• 2. On lightly floured surface, knead dough until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.
• 3. Punch dough down; divide into three pieces. Roll each piece to a 12x8-inch rectangle. Place 6 slices provolone and 1/2 cup pepperoni on each rectangle. Roll up from long side as for jelly roll; seal. Place on greased baking sheets. Cover; let rise until doubled, about 1 hour.
• 4. Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
• 5. Goes great with tomato sauce or olive oil for dipping.