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PEPPERONIE PIE - MAY 2008 WINE SOCIAL PEPPERONIE PIE Joanne Simmons Ingredients 1 PKG. SLICED PEPPERONIE (APPROX. 6 OZ.) 1 PKG. SHREDDED MOZZARELLA CHEESE (2 CUPS) 3 EGGS (2 FOR MIX AND ONE FOR BRUSH) ¼ CUP PARMESAN CHEESE 3 PKGS. (TUBES) PILLSBURY CRESCENT ROLLS Directions TAKE 1 ½ PKGS OF CRESCENT ROLLS AND PUT IN BOTTOM OF 9 X 13 PAN BRING UP SIDES SLIGHTLY. MIX ALL OTHER INGREDIENTS TOGETHER, RESERVING 1 EGG, PUT MIXTURE INTO CRUST. TOP WITH REMAINING 1 ½ PKG OF CRESCENT ROLLS AND PINCH EDGES TOGETHER. BRUSH TOP WITH ABOUT 2/3 OF REMAINING BEATEN EGG. BAKE AT 350 FOR 20 MINUTES. BRUSH AGAIN WITH REST OF REMAINING EGG. COOK ANOTHER 10 MINUTES OR UNTIL GOLDEN BROWN ON TOP. LET SET FOR 10 MINUTES BEFORE CUTTING INTO SQUARES. YOU CAN CUT BITE SIZE WITH COCKTAILS OR LARGER SQUARES FOR BUFFET.
Marilyn Littlejohn Ingredients 1 package Bridgeford frozen bread (3 loafs) 2 packages sliced pepperoni 2 jars mild banana pepper rings 16 ounces shredded mozzarella cheese Butter Garlic salt Directions Thaw bread Roll out the bread on a pastry sheet with flour using a floured rollingin into an oblong shape Cut up pepperoni and mild pepper rings into small pieces Baste butter or margarine onto the bread, sprinkle with garlic salt Sprinkle the pepperoni pieces, banana pepper pieces and mozzarella cheese on top of the bread Roll the bread like a "jelly roll" into a long roll with the seam down and rounding the ends so that the mixture stays inside the bread roll. Bake on an ungreased baking sheet for 30 minutes at 350 degrees This makes three loafs. Other ingredients can be substituted for the filling, depending on your imagination!
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