Pepperoni Alfredo Pizza Dip Recipe 455

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EASY PEPPERONI PIZZA DIP



Easy Pepperoni Pizza Dip image

Provided by Food Network

Number Of Ingredients 5

2 (8-ounce) packages cream cheese
1 (15-ounce) can or bottle pizza sauce
1 package Hormel® Pepperoni Minis
1 cup shredded pizza cheese blend
Crackers and breadsticks

Steps:

  • In 2-quart slow cooker, place cream cheese.
  • In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.
  • Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Yield 6

Number Of Ingredients 16

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
  • For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  • Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
  • Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  • For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  • Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

PEPPERONI PIZZA DIP



Pepperoni Pizza Dip image

We used to grow a lot of bell peppers on my parents' farm. We once grossed 23 tons of peppers-that's a lot of handpicking! This dip is a hearty party snack that always goes quickly.-Connie Bryant, Wallingford, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8-10 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 cup pizza sauce
3/4 cup chopped green pepper
10 slices pepperoni, quartered
1/4 cup sliced green onions
1/2 cup shredded part-skim mozzarella cheese
Toasted bread rounds or breadsticks

Steps:

  • In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 189mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

PEPPERONI PIZZA DIP



Pepperoni Pizza Dip image

Provided by Guy Fieri

Time 1h50m

Yield 8 to 10 appetizer servings

Number Of Ingredients 27

1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced garlic
1/4 teaspoon red chile flakes
1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
1 tablespoon julienned fresh basil leaves, plus sprig for garnish
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 ounces cream cheese, softened
2/3 cup ricotta cheese
1/3 cup grated Parmesan
1 egg, slightly beaten
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
1 tablespoon olive oil, plus more for drizzling
1 cup thinly sliced pepperoni
1/2 cup diced (1/4-inch) red bell pepper
1 tablespoon minced shallot
1/2 cup quartered and thinly sliced crimini mushrooms
1 cup small-dice buffalo mozzarella cheese
1/4 cup grated Parmesan
Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers.

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
  • For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
  • For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
  • To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

PEPPERONI ALFREDO PIZZA DIP RECIPE - (4.5/5)



Pepperoni Alfredo Pizza Dip Recipe - (4.5/5) image

Provided by cgipe

Number Of Ingredients 5

8 ounces cream cheese ( softened )
1/2 cup alfredo sauce ( I used Ragu )
1 cup mozzarella cheese ( shredded )
2 tablespoons parmesan cheese, grated
1/4 cup pepperoni ( mini )

Steps:

  • Spread the softened cream cheese in a 9 inch pie plate that has been sprayed with non stick spray. Pour the Alfredo sauce on top and spread out. Top with the shredded mozzarella cheese and Parmesan cheese. Lay out the mini pepperonis all over the top. Bake at 350 degrees for 20-25 minutes. Serve immediately with chips or crackers.

PEPPERONI ALFREDO PIZZA DIP



Pepperoni Alfredo Pizza Dip image

Cream cheese and Alfredo sauce becomes a delicious dip when melted with cheese and pepperonis. This is a great game day or party food.

Provided by Jocelyn @ Inside BruCrew Life

Categories     Appetizers

Time 30m

Number Of Ingredients 5

1 - 8 ounce package cream cheese, softened
1/2 cup Alfredo sauce
1 cup shredded mozzarella cheese
2 Tablespoons grated Parmesan cheese
1/4 cup mini pepperonis

Steps:

  • Preheat the oven to 350°. Spray a 9 inch pie plate with nonstick spray.
  • Spread the softened cream cheese in the prepared plate.
  • Pour the Alfredo sauce on top and spread out.
  • Top with the shredded mozzarella cheese and Parmesan cheese.
  • Lay out the mini pepperonis all over the top. Bake for 20-25 minutes.
  • Serve immediately with chips or crackers.

Nutrition Facts : Calories 227 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 407 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PEPPERONI AND PASTA ALFREDO



Pepperoni and Pasta Alfredo image

I came across this recipe in one of my cookbooks, Texas Blossoms. I have modified it a tad bit, but not too much. This is an excellent dish to bring to a pot luck, buffet or even for serving to "company". It doesn't have a lot of sauce so, in turn, you don't taste just the Alfredo sauce. The pepperoni gives it an outstanding flavor and since it has green peas you can "kid" yourself that it's a healthy dish...lol! Please don't let the long list of ingredients deter you from trying this recipe. If you like pasta and pepperoni you must try this dish.

Provided by Luby Luby Luby

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 25

8 ounces bow tie pasta
1 small onion, chopped fine
2 celery ribs, chopped fine
1 small red bell pepper, chopped fine
1 small yellow bell pepper, chopped fine
1 small green bell pepper, chopped fine
2 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons butter
12 ounces button mushrooms, sliced about 1/4-inch thick
4 ounces frozen green peas
1/4 cup white wine
1 teaspoon Worcestershire sauce
40 slices pepperoni, cut into quarters
1 (1 5/8 ounce) package knorr alfredo sauce mix
1 1/2 cups milk
1 tablespoon butter
4 ounces grated mozzarella cheese
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper
1/8 teaspoon cayenne pepper
3 tablespoons milk, if needed or 3 tablespoons half-and-half cream, for thinning if needed
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • In large dutch oven heat olive oil & 2 tbsp butter over medium heat.
  • Add mushrooms, onion, celery, green pepper, yellow pepper, red bell pepper and garlic.
  • Saute on medium heat about 30 minutes or until vegetables are soft and transparent and mushroom are cooked through.
  • Add salt and pepper to taste and cayenne pepper.
  • Add white wine, worchestershire sauce and pepperoni and saute for approximately 15 minutes.
  • Add peas and cook another 5 minutes.
  • Remove from heat and set aside.
  • Cook pasta just to al dente stage then drain and set aside.
  • Prepare sauce mix with milk and butter according to package directions.
  • Add basil, oregano and thyme, mixing well.
  • Add mozzarella cheese to sauce mix and stir well until cheese is melted.
  • Toss pasta in reserved vegetable mixture in dutch oven, being careful not to break up pasta.
  • Add cream sauce to pasta mixture and stir until pasta is coated again being careful not to break up pasta.
  • If more sauce is needed add 3 tbsp milk or heavy cream.
  • Pour into 9x13 baking dish and top with grated parmesean cheese.
  • Bake covered at 350 degrees for 30 minutes or until cheese is melted and bubbly around sides.

Nutrition Facts : Calories 821.7, Fat 47, SaturatedFat 21.2, Cholesterol 152.4, Sodium 1099.3, Carbohydrate 63.1, Fiber 6.2, Sugar 7.4, Protein 36.9

CHEESY PEPPERONI DIP



Cheesy Pepperoni Dip image

Cheesy, meaty Pepperoni Dip is an entertainer's dream! This easy appetizer comes together quickly and feeds a crowd, whether you're feeding your family, hosting an at-home gameday gathering or even game night! No matter the occasion, this layered cream cheese dip is great for sharing.

Provided by Erin Parker, The Speckled Palate

Categories     Appetizers & Starters

Time 35m

Number Of Ingredients 8

8 oz. cream cheese, softened
1/3 cup sour cream
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1/3 cup pizza / marinara sauce
6 oz. mozzarella cheese, grated
6 oz. cheddar cheese, grated
4 oz. pepperoni, sliced

Steps:

  • Soften the cream cheese for 30 minutes on the countertop for easy combining.
  • While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat.
  • Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
  • Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
  • Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
  • Ladle on the pizza sauce evenly over the cream cheese, and spread.
  • Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
  • Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
  • Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
  • Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
  • Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.

Nutrition Facts : Calories 371 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 serving, Sodium 694 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

EASY PEPPERONI PIZZA DIP



Easy Pepperoni Pizza Dip image

This is so easy to make and transport. You won't have to keep it warm long, because it'll be gone in a flash. It's a great appetizer for any party. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 1h50m

Yield 5 cups.

Number Of Ingredients 8

4 cups shredded cheddar cheese
4 cups shredded part-skim mozzarella cheese
1 cup mayonnaise
1 jar (6 ounces) sliced mushrooms, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (3-1/2 ounces) pepperoni slices, quartered
1 tablespoon dried minced onion
Assorted crackers

Steps:

  • In a 3-qt. slow cooker, combine the cheeses, mayonnaise, mushrooms, olives, pepperoni and onion., Cover and cook on low, stirring every 30 minutes, until heated through and cheese is melted, 1-1/2 to 2 hours. Do not overheat. Serve with crackers.

Nutrition Facts : Calories 265 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 516mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

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