RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3046
View Recipe |
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Recipe Name: |
Pepperoni Pan Pizza - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
Italian |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
50.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.22
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 2
Each
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
2, 9-inch cake pans (prefer dark finish) |
Suggested Sides: |
If you are using turkey pepperoni, you don't have to pre-cook in the microwave. |
Comments: |
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Ingredients: 3.5 Ounce(wt)s pepperoni
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Directions:
While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining
pepperoni.
Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven;
let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve. |
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Nutrition per Serving: |
Calories: |
332 |
Total Carbs: |
3.3 |
Net Carbs: |
2.9 |
Cholesterol: |
26.7 |
Fat: |
23.3 |
Protein: |
25.60 |
Fiber: |
0.45 |
Sodium: |
436.47 |
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