pepperoni Archives - Noble Pig

Pepperoni Pizza Sticks

Cathy Pollak — Thu, 28 Dec 2023 15:14:19 +0000

Mozzarella Pepperoni Pizza Sticks made with egg roll wrappers are crunchy on the outside with gooey cheese and pepperoni on the inside. These are a fun appetizer for any party.

It’s hard to resist the temptation these gooey, cheesy bites at restaurants, but they’re also so easy to make at home.

Often made with mozzarella cheese only, I’ve added pepperoni as an upgrade, turning them into the perfect pizza sticks to be appreciated on game day, family game night or a very cold, wet or snowy evening, even New Year’s Eve! Serve with warm pizza sauce for dipping for the best taste.

Why I Love This Recipe

Satisfyingly crunchy on the outside, gooey on the inside.
Only three-ingredients.
Loved by everyone.

Ingredients

Wonton or Egg Roll Wrappers – Make sure they are the large sized squares and not the smaller version.
Pepperoni – Any flavor, spice level or brand works.
String Cheese – Skim or whole milk versions are fine.
Oil for Frying – Use a good quality high temperature oil such as avocado or peanut.
Pizza Sauce -For dipping or marinara sauce. My homemade pizza sauce recipe also works here.

How to Make Pizza Sticks

Place three pepperoni diagonally on top of an egg roll wrapper.
Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.
In a heavy skillet or other heavy pot, heat oil to 350 degrees F. Fry sticks, a few at a time, for 45-60 seconds on each side until completely brown. Drain on paper towels.
Serve with pizza sauce.

Recipe Tips

Bring string cheese to room temperature for the best melt. You can also pull the cheese apart in strings if you are concerned about the melting or cut them in half.
Make sure ends of egg roll wrappers are completely sealed.
If not using a deep fryer that displays temperature, use a kitchen thermometer to make sure oil is the correct temperature when starting to fry. Frying these in oil that is too cold will not melt your cheese properly and require longer cooking times, which could lead to burning of the outside wrapper.
These are better fried than baked. When baked, they do not have as good of a crunch.

Recipe FAQs

Can I make these ahead of time? Yes, you can assemble them ahead of time and refrigerate. Fry them up when you’re ready to serve for that fresh, hot, and crispy experience, but you’ll need to bring them to room temperature before frying.
Can I bake these instead of frying? You can, but they are not as good and crunchy. Preheat your oven, brush the sticks with a bit of oil, and bake until golden brown.
How do I prevent the cheese from oozing out during frying? Make sure the sticks are sealed well, and avoid overfilling.
How can I reheat leftovers for that crispy texture? Pop them in the oven for a few minutes to regain that crispy exterior. Microwaving works too, but the texture is not as crunchy.

More Pizza Inspired Recipes

This post may contain affiliate links. Please read my disclosure policy.

Pepperoni Pizza Sticks

Pepperoni Pizza Sticks made with egg roll wrappers are crunchy on the outside with gooey, mozzarella cheese and pepperoni on the inside. These are a fun appetizer for any party.

Course Appetizer

Cuisine American

Keyword Pepperoni Pizza Sticks

Prep Time 10

Cook Time 10

Total Time 20

Servings sticks

Calories 275kcal

Author Cathy Pollak

Equipment

Ingredients

36 slices of pepperoni
12 large egg roll wrappers
12 pieces string cheese, room temperature
peanut oil or other high temperature oil
pizza sauce

Instructions

Place three pieces of pepperoni diagonally on top of an egg roll wrapper (as shown in the picture). Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.
36 slices of pepperoni, 12 large egg roll wrappers, 12 pieces string cheese, room temperature
In a heavy skillet or other heavy pot, heat oil to 350 degrees F. Fry sticks, a few at a time, for 45-60 seconds on each side until completely brown. Drain on paper towels.
peanut oil
Serve with warm pizza sauce.
pizza sauce

Video

Notes

Oil Temperature: Make sure you take the temperature of your frying oil before starting. If your oil is not hot enough it will not melt the cheese properly.

For optimal outcomes when preparing these pizza sticks, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pepperoni Pizza Sticks appeared first on Noble Pig.

Pizza Casserole (with pasta)

Cathy Pollak — Sun, 05 Nov 2023 07:04:39 +0000

I’m up for pizza in any guise and this Pizza Casserole is a great option. Opting for pasta as a substitute for the base, rather than traditional pizza dough, offers a speedy solution quicker than DIY or probably even waiting for a delivery. With just a handful of ingredients, pizza night gets a unique twist without sacrificing the deliciousness.

Pizza Casserole

When my kids were little, pizza casserole was always at the top of their list when it came to favorite dinners. It’s pure comfort food baked in a pan.

I’ve always made this pizza pasta bake in the spirit of a meat lover’s pizza, but if you’re a “pepperoni only” purist, feel free to stick with that.

Related: Gooey Pizza Dip

Why I Love This Recipe

It’s a kid-approved classic.
This casserole tastes like a big hug in a pan.
It’s so customizable with whatever you have on hand. Add extra cheese, throw in some veggies, or experiment with different sauces. The recipe is your canvas!
Minimal fuss dinner and makes great leftovers.

Ingredients

Fresh and Pantry Ingredients

penne pasta: The hearty base that soaks up all the flavors.
olive oil: For sautéing onions and mushrooms.
onion: Brings a sweet and aromatic flavor to the mix.
mushrooms: Adds a earthy and savory element to the casserole.
pizza sauce: The saucy essence that ties everything together. Feel free to make my homemade pizza sauce.
Italian flavored diced tomatoes: Add texture and flavor.
salami : Adds a hearty, meaty flavor.
mini pepperoni slices: Adds classic flavor.
sliced olives: Brings a salty and briny kick.
Parmesan cheese: The cheesy goodness that makes everything better.
dried parsley: for garnish

Substitutions

Here are some possible ingredient swaps for this pizza casserole.

Penne Pasta: Any pasta variety you prefer can work—try rigatoni, fusilli, or even ziti. When I’m looking for a healthier option, I’ll use a whole wheat or protein enriched variety.
Olive Oil: Can be substituted with avocado oil, vegetable oil, canola oil, peanut oil or melted butter.
Diced Onion: Swap with shallots.
Sliced Mushrooms: If mushrooms aren’t your thing, you can skip them or replace them with diced bell peppers or zucchini.
Pizza Sauce: Marinara sauce or homemade tomato sauce are good alternatives, but I find it tastes less like pizza with this swap.
Italian Flavored Diced Tomatoes: Regular diced tomatoes or fire-roasted diced tomatoes work well too.
Diced Salami: Substitute with other cured meats like ham, or cooked sausage.
Mini Pepperoni Slices: Regular-sized pepperoni or any preferred deli meat can be used.
Parmesan Cheese: Pecorino Romano or a blend of Italian cheeses can be used instead.
Dried Parsley: Use dried or fresh basil if you prefer.

How to Make This Pizza Casserole

Step 1: Preheat oven. Grease a baking dish with cooking spray.
Step 2: Cook pasta as directed on the package and set aside. Sauté onions and mushrooms.
Step 3. Combine ingredients for the sauce layer and spread it on bottom of pan with some of the pasta.
Step 4. Sprinkle some of the salami, pepperoni, and olives, topping with cheese and repeat.
Step 5: Bake and rest before serving and garnishing with parsley.

If pasta is not your thing, replace it with thick sliced eggplant or or portabella mushroom caps.

Expert Tips

Cook the pasta slightly underdone before baking, as it will continue to cook in the oven. I suggest the same underccoking method in my baked rigatoni recipe for a no mush pasta.
If you have fresh herbs on hand, like basil or oregano, use them. Sprinkle on top just before serving for a burst of fresh flavor.
I like to throw in some diced bell peppers, artichoke hearts, or even a handful of spinach to add extra layers of flavor and nutrition when I’m in the mood.
Prep the casserole ahead of time and refrigerate. You can simply pop it in the oven when you’re ready to eat.
If you want more of a crispy top layer, use a wider baking dish (9 x 13) to spread out the pasta. A smaller dish will result in a thicker, more moist casserole.
Turn up the heat with a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Make this Dinner a Full Feast of Flavors

What to Serve with this Pizza Casserole

Start with a Roasted Garlic Bruschetta, the flavors are wildly delicious. Or even better, Hot Italian Dip or Italian Stuffed Mushrooms.
A green or Cesare salad is necessary.
I have two favorite for bread, both are amazing. Either this cheesy garlic bread situation or this garlicky, cheesy parsley bread.
For dessert, I would serve Italian Cookies or Italian Love Cake.

FAQs

Can I make this pizza casserole ahead of time?
Definitely! Prepare the casserole, cover it, and refrigerate. When ready to bake, just pop it in the oven. Baking time will increase with the it being cold.
Can I use different meats or make it vegetarian?
Absolutely. Customize with your favorite meats or go meatless with extra veggies or vegan sausage crumbles. It’s a versatile recipe.
What if I don’t have a specific ingredient?
No worries. Substitute with similar items or omit. The recipe is forgiving and flexible. Check my substitutions section above for possible swap outs.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3-4 days.
What’s the best way to reheat pizza casserole leftovers?
Reheat in the oven for a crispy top, or use the microwave for a quicker option.
Can I freeze leftovers?
Yes, pizza casserole freezes well. I like to divide it into single serve portions, wrap it tightly, and freeze. Just reheat in the oven or microwave when needed.

More Recipes with a Pizza-Inspired Twist

This post may contain affiliate links. Please read my disclosure policy.

Pizza Casserole

I'm up for pizza in any guise and this Pizza Casserole is a great option. Opting for pasta as a substitute for the base, rather than traditional pizza dough, offers a speedy solution—quicker than DIY or probably even waiting for a delivery. With just a handful of ingredients, pizza night gets a unique twist without sacrificing the deliciousness.

Course Main Course

Cuisine American

Keyword Penne Pasta Pizza Bake, Pizza Casserole

Prep Time 15

Cook Time 35

Resting 10

Total Time 1

Servings

Calories 549kcal

Author Cathy Pollak

Equipment

Ingredients

Pizza Casserole Ingredients:

cooking spray
2 heaping cups dry penne pasta
2 tbsps. olive oil
1-1/4 cups diced yellow onion
8 oz. fresh mushrooms, sliced
2 cups pizza sauce store-bought or homemade
1 (15 oz.) can Italian flavored diced tomatoes
8 oz. diced salami
1 cup mini pepperoni or regular-sized cut into quarters
1/2 cup sliced olives divided
2-1/2 cups shredded Parmesan cheese
dried parsley (optional garnish)

Instructions

How to Make Pizza Casserole:

Preheat oven to 350 degrees F. Spray a 2-quart (8 x8) baking dish with cooking spray.
cooking spray
Cook pasta according to package directions, drain and set aside. In a nonstick skillet heat oil over medium-high heat. Sauté onions and mushrooms until softened and browned, about 10 minutes.
2 heaping cups dry penne pasta, 2 tbsps. olive oil, 1-1/4 cups diced yellow onion, 8 oz. fresh mushrooms, sliced
In a medium sized bowl, combine pizza sauce, tomatoes and onion-mushroom mixture. Spread a thin layer of this sauce on the bottom of the baking dish. Top with half the cooked penne pasta. Sprinkle half the salami, pepperoni and olives. Top with half the sauce and 1 cup of the Parmesan cheese. Repeat with remaining pasta, salami, pepperoni, olives, sauce and finally cheese. Your pasta will be piled high in the baking dish and it will cook down.
2 cups pizza sauce, 1 (15 oz.) can Italian flavored diced tomatoes, 8 oz. diced salami, 1 cup mini pepperoni or regular-sized cut into quarters , 1/2 cup sliced olives, 2-1/2 cups shredded Parmesan cheese
Bake for 30-35 minutes until cheese is melted and sauce is bubbling. Wait 10 minutes before serving. Garnish with flecks of parsley.
dried parsley

Notes

Feel free to use store-bought or homemade pizza sauce in this recipe.

For optimal outcomes when preparing this pizza casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pizza Casserole (with pasta) appeared first on Noble Pig.