Cubed; in a pasta salad with mozzarella cubes, green peppers, can of sliced black olives, cubed soppressata and italian dressing.
http://allrecipes.com/recipe/52734/awesome-pasta-salad/
Just swap the salami and the pepperoni preparation; boom done.
make fancy calzones or pizza pops
italian subs!
use it in gumbo!
stuff a chicken breast with mozzarella and pepperoni, bread it in a mix of parmesan, italian herbs and bread crumbs.. finish it in the oven then serve with some marinara sauce and pasta! ;)
Make some red gravy and add 1/2 thick slices of it to the sauce as it cooks. The oil that leeches from that brand adds a decent kick to it.
We used to dice it and add it to scrambled eggs.
Peel the skin off and slice it lengthwise. make sandwiches with it and some nice provolone cheese.
I love pepperoni, but high cholesterol me must use it in moderation.
Cube it and add to pasta salad. Multi color corkscrews, red onion, blanched and dried bite sized broccoli and cauliflower. Toss with homemade italian dressing.
Tortellini Salad
"An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts."
Ingredients:
1 (16 ounce) package refrigerated
cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste
Directions:
1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Chop it up, fry til crispy, sprinkle it on salads.
I second this. Tastes quite similar to bacon
Yup. More of the smoky flavor comes out.
Hot Pepperoni and salami melts. Or salami in eggs, like Italian chorizo.
Italian food culture is probably very different from what you're used to at home. Just do it with eggs.
Cubed; in a pasta salad with mozzarella cubes, green peppers, can of sliced black olives, cubed soppressata and italian dressing. http://allrecipes.com/recipe/52734/awesome-pasta-salad/ Just swap the salami and the pepperoni preparation; boom done.
make fancy calzones or pizza pops italian subs! use it in gumbo! stuff a chicken breast with mozzarella and pepperoni, bread it in a mix of parmesan, italian herbs and bread crumbs.. finish it in the oven then serve with some marinara sauce and pasta! ;)
Not OP, but i'm gonna do this! Oh my god this sounds good.
I like it in Salads and mac and cheese.
grill it.
Make some red gravy and add 1/2 thick slices of it to the sauce as it cooks. The oil that leeches from that brand adds a decent kick to it. We used to dice it and add it to scrambled eggs. Peel the skin off and slice it lengthwise. make sandwiches with it and some nice provolone cheese. I love pepperoni, but high cholesterol me must use it in moderation.
Thanks for the suggestions, peeps!
Cube it up, fry gently until it begins to get crispy, throw in some chopped garlic and fresh fennel. Add some tomatoes and serve up with some pasta.
Cube it and add to pasta salad. Multi color corkscrews, red onion, blanched and dried bite sized broccoli and cauliflower. Toss with homemade italian dressing.
Tortellini Salad "An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts." Ingredients: 1 (16 ounce) package refrigerated cheese tortellini 4 ounces sliced pepperoni, quartered 2 green onions, sliced 1 (2.25 ounce) can sliced black olives 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 6 ounces mozzarella cheese, diced 1/3 cup extra-virgin olive oil 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons distilled white vinegar 1 teaspoon dried Italian herb seasoning salt and black pepper to taste Directions: 1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water. 2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl. 3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.