Pepperoni Potatoes Recipes

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PEPPERONI POTATO BAKE



Pepperoni Potato Bake image

Make and share this Pepperoni Potato Bake recipe from Food.com.

Provided by Mandy

Categories     Potato

Time 43m

Yield 8-10 serving(s)

Number Of Ingredients 4

1/4 cup olive oil
185 g pepperoni, chopped
1 kg potato, cut into large cubes
2 onions, sliced

Steps:

  • Heat oil & add pepperoni, cook for 1 minute.
  • Add remaining ingredients and cook stirring occasionally for 5 minutes.
  • Turn heat to low & simmer covered for approx 30 mins or until potatoes are tender.
  • Turn heat to high and toss potatoes around for a few minutes to crisp.

PEPPERONI POTATO SALAD



Pepperoni Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 12

4 pounds baby Yukon gold potatoes
Kosher salt
1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped
24 ounces mozzarella pearls, drained
7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
  • Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

POTATO-PEPPERONI HASH



Potato-Pepperoni Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 1 1/4 pounds diced Yukon gold potatoes in salted water until tender, 12 minutes. Drain and pat dry. Heat 3 tablespoons vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring, until crisp, 8 minutes. Add 3 ounces diced pepperoni and 1 minced garlic clove; cook 1 minute. Stir in 3 chopped scallions and season with salt and pepper.

PEPPERONI POTATO SALAD #SP5



Pepperoni Potato Salad #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a delicious and fun addition to a barbeque ore picnic. It is served cold so it can be packed in a cooler for a picnic.

Provided by julo1955

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
3/4 cup grated mozzarella cheese
2 ounces pepperoni, coarsely ground in food possessor
1/2-3/4 cup bottled creamy Italian salad dressing
1/2 pint cherry tomatoes, cut in halves

Steps:

  • Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
  • Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
  • Cover and refrigerate until serving time.

Nutrition Facts : Calories 224.3, Fat 19.3, SaturatedFat 6.2, Cholesterol 31.3, Sodium 664, Carbohydrate 5, Fiber 0.5, Sugar 3.6, Protein 8.3

PEPPERONI PIZZA BAKED POTATOES



Pepperoni Pizza Baked Potatoes image

These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium russet potatoes (about 8 oz. each)
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 can (8 ounces) pizza sauce
1/3 cup mini sliced turkey pepperoni
1/2 cup shredded Italian cheese blend
Optional: Fresh oregano leaves or dried oregano

Steps:

  • Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through., Place potatoes on a baking sheet; cut an "X" in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.

Nutrition Facts : Calories 311 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 515mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

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