Pepperoni Cheese Twists Recipes

PEPPERONI BREADSTICKS

Steps:

• Heat oven to 425°F. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
• Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
• Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

PEPPERONI PIZZA TWISTS

Steps:

• Place 1 loaf on a lightly floured surface. With a sharp knife, make a lengthwise slit down the center of loaf to within 1/2 in. of bottom. Open dough so it lies flat; sprinkle with half of flour. Roll into a 14x5-in. rectangle. Repeat with remaining loaf. , In a large bowl, combine mozzarella cheese and pepperoni. Spread half of mozzarella mixture down the center of each rectangle. Drizzle each with 3 tablespoons pizza sauce. , Roll up jelly-roll style, starting from a long side; seal seams and ends. Place 1 loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together 3 times., With a sharp knife, make 3 shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning. , Bake at 350° for 25 minutes. Cover loosely with foil. Bake 4 minutes longer or until golden brown. Let stand for 10 minutes before slicing. Serve with remaining pizza sauce. Freeze option: Freeze cooled unsliced bread in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

DOUBLE PEPPERONI BREAD TWIST

Steps:

• Preheat oven to 375°F.
• Roll pizza dough into a rectangle about 11 X 15-inches on a lightly floured piece of parchment.
• Spread the pizza sauce over the dough, leaving 1 inch space on all sides.
• Distribute ½ cup of mozzarella evenly over the sauce.
• Place 5 ounces of HORMEL® Cup N' Crisp Pepperoni Bold close together over the mozzarella.
• Cover the pepperoni with ½ cup of the mozzarella cheese. Sprinkle 2 tablespoons of the Parmesan cheese, ½ teaspoon Italian seasoning, and ¼ teaspoon of the garlic powder on the mozzarella.
• Place ¾ of the second 5 ounce package of HORMEL® Cup N' Crisp Pepperoni Bold over the mozzarella. Save the additional pepperoni slices for the top of the bread.
• Begin rolling the dough tightly on one of the long sides. As you roll, it may be necessary to tuck in any pepperoni or cheese that falls out. After rolling, make sure the seam is on the bottom and pinch both ends closed.
• With a sharp knife, slice the dough in half lengthwise all the way through, leaving about an inch at the top to hold it together. After you slice it, the dough will probably fall open because it is so full. *This is where it may be handy to have an extra set of hands, but it can be done alone. It might also be helpful to bring up the side of the parchment to contain the section of the dough you're working with. Carefully pick one of the sections and bring it over the other. Then do the same with the other section, continuing all the way down to braid the dough. The open portion of the dough should be facing up. Pinch the edges of the dough together.
• Sprinkle bread with remaining ½ cup mozzarella, Parmesan cheese, Italian seasoning, and garlic powder. Place the remaining HORMEL® Cup N' Crisp Pepperoni Bold along the bread.
• Bake for a total of 50-60 minutes or until bread is cooked through. Cover with a sheet of aluminum foil after the bread has been in the oven for the first 20 minutes to prevent the exposed pepperoni from browning too quickly.
• Allow to rest 5 minutes before slicing. Serve with your favorite marinara.

CHEESY PEPPERONI TWIST ROLLS

Steps:

• 1. Allow dough to thaw for a few hours at room temperature. If it is cold out, turn oven on to 200f then open the door till it is just warm. dough should be just puffed up. I always thaw my bread dough in the plastic bag it comes in. It stays moist and doesn't dry out.
• 2. Roll dough out to an 11 x 11 inch square, One frozen dough make one pepperoni roll.
• 3. Brush dough with olive oil. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
• 4. Next sprinkle it with Parmesan cheese and lightly with Italian seasoning. Add a sprinkle of garlic salt (optional)
• 5. Roll up dough starting at one edge of the square. Place roll on baking sheet. brush some melted butter over the top.
• 6. Bake 375F for 15-25 minutes. The top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your hand ( the same as making bread.
• 7. Cool on pan till set.

CHEESY PEPPERONI TWIST ROLLS

Steps:

• 1. Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up. Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough. Cook and crumble bacon. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired. Roll up the dough starting at one edge of the square. Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
• 2. Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread). Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

PEPPERONI CHEESE TWISTS

Steps:

• Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper., On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough., Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet., Bake 6-8 minutes or until golden brown.