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Cut pepperoni, onion, & bell pepper. Sautee pepperoni & vegetables. Add sauce & simmer. Boil spaghetti. Plate spaghetti & top with sauce. To a medium-sized sauce pot, add the pepperoni chunks. Cook over medium heat for 5 minutes. Remove the pepperoni and set it aside on a plate lined with paper towels.

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In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses.

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Preheat oven to 350 degrees. Cook pasta in boiling water according to package directions. Drain. Set aside. In a medium bowl combine sour cream, pasta sauce and 1 1/2 cups mozzarella cheese. Mix well. Add pasta mixing to combine. Stir in pepperoni. Place in a greased 3 qt casserole dish.

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Stir in Sauce, Pepperonis, water and Seasoning - Then add in the marinara sauce, thinly sliced pepperonis, water and Italian seasoning. Make sure all cook and stirring occasionally until well combined. Bring the mixture to a low boil. Simmer - Cover and let the mixture simmer for 8-10 minutes.

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Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat. Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth. The sauce is ready to use.

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Place chicken breasts in a casserole dish. Spread with the marinara sauce on top. Add basil pesto on top. Add Mozzarella cheese slices on top, wrapping them around chicken. Add pepperoni on top. Bake at 400 F in the preheated oven for 20-30 minutes. The cooking time depends on the thickness of your chicken breasts.

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Drain excess fat and add onions back in. Put all spices, garlic, pepperoni, tomato sauce and tomato paste into pot and stir until combined. Add half of tomato juice (reserve the remaining juice to thin sauce out, if needed, after simmering). Simmer partially covered for 2 hours, stirring occasionally. Pour over hot spaghetti, adding freshly.

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Arrange the pepperoni on one half of the long edge of the crust. Fold opposite side over and gently press edges to seal. Spray the top of the crust lightly with cooking spray. Bake for 15-17 minutes or until a dark golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.

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If planning to cook immediately use a 9 x 13-inch baking pan. Add half of the pasta sauce to the noodles and mix in well. Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed. Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss.

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Step 3. Add the olive oil to a large pot over medium heat and cook the pepperoni, stirring occasionally, until golden and crisp, 6 to 8 minutes. Transfer the pepperoni to a plate. Step 4. Add the sliced garlic and crushed red pepper (if using) to the pot and stir to coat in the oil.

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Add in the olive oil. When it shimmers, add in the chopped onion and a good pinch of salt. Cook, stirring occasionally, for 7-8 minutes or until the onions are turning translucent. Add in the garlic, cook for 1 minute, stirring constantly. After a minute, add in the dried spices and cook for 1 minute more.

Pepperoni Sauce Meg's Everyday Indulgence

Cook the pasta according to package directions until al dente. Drain and set aside. Meanwhile in a Dutch oven over medium-high heat, saute the onions in some olive oil until fragrant, about 5 minutes. Add in diced garlic and saute for about 30 seconds. Toss in pepperoni and olives and saute for 5 minutes. Add diced tomatoes, marinara sauce and.

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In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with spaghetti and sprinkle with.

Pepperoni Sauce Meg's Everyday Indulgence

Topped with marinara, mozzarella, and pepperoni slices, it looks exactly like pizza, but with a hidden treasure underneath. 11. Pepperoni Roll Breakfast Strata. If you've never had or heard of strata yet, today's your lucky day. It's a layered casserole that primarily consists of bread, eggs, vegetables, and cheese.

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While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes. Step 3. If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly.

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Stir in fennel and red pepper flakes and cook for 1 minute. Stir in the tomatoes, chicken broth and bay leaf to the pepperoni mixture. Bring to a simmer and cook, covered, for 45 minutes. Stir the sauce occasionally. Remove the skillet from heat and fish out the bay leaf. Place sauce, you may need to do this in batches, into your food processor.