Time 30m Yield 4 servings Number Of Ingredients 0 Steps:
Simmer 1 1/4 pounds diced Yukon gold potatoes in salted water until tender, 12 minutes. Drain and pat dry. Heat 3 tablespoons vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring, until crisp, 8 minutes. Add 3 ounces diced pepperoni and 1 minced garlic clove; cook 1 minute. Stir in 3 chopped scallions and season with salt and pepper.
Time 45m Yield 12-15 servings. Number Of Ingredients 13 Steps:
In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings., In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Time 40m Yield 6 servings. Number Of Ingredients 9 Steps:
In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.
Time 43m Yield 8-10 serving(s) Number Of Ingredients 4 Steps:
Heat oil & add pepperoni, cook for 1 minute. Add remaining ingredients and cook stirring occasionally for 5 minutes. Turn heat to low & simmer covered for approx 30 mins or until potatoes are tender. Turn heat to high and toss potatoes around for a few minutes to crisp.
Time 35m Yield 10 to 12 servings Number Of Ingredients 12 Steps:
Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir. Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Yield 2 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400°F(200°C) Gas Mark 6. Thinly slice the potatoes. Toss potatoes in the salt, pepper, garlic powder, and olive oil until evenly coated. Place on a tray and bake for 20-25 minutes until slightly crispy, turning halfway through the bake time. Lower the oven temperature to 350°F(180°C) Gas Mark 4. Place half of the potatoes into a round, oven proof cake tin. Top with half of the pizza sauce, and then half of the other toppings. Make another layer with all the toppings again. Finish off the dish with a bit more cheese and the pepperoni slices if you’re using them. Bake for 15 minutes, or until the cheese is melted and turning golden brown. Enjoy!
Time 1h Yield 6 servings, 1 cup each Number Of Ingredients 6 Steps:
Heat oven to 400°F. Mix potatoes and 1/2 cup cheese; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with layers of pepperoni, vegetables and pizza sauce; cover with foil. Bake 40 min. Remove foil; sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.
Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape. Bake on top oven rack 40 minutes or until tender. Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside. When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells. Place potatoes on ungreased cookie sheet. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni. Bake 15 to 20 minutes or until hot and cheese is bubbly. Garnish with lettuce.
Time 45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Empty potato slices and packet of seasoned sauce mix into a 2 quart casserole (ungreased). Heat tomatoes,water and oregano to boiling; stir into the potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake, uncovered, at 400 degrees for 30 to 35 minutes.
