Mini Pizza

Jennifer S.

1× 16.3 oz can Extra Large Size Refrigerated Biscuits
1 cup Pizza Sauce
8 oz Shredded Mozzarella Cheese
3.5 oz pkg Sliced Pepperoni
Additional toppings if desired and on hand

Heat oven to 375 degrees. Press each biscuit into a 6 inch round. Place on 2 large or 3 small greased cookie sheets. Top each biscuit with pizza sauce, cheese and pepperoni. Bake for 10-15 minutes or until bottoms are a deep golden brown and cheese is bubbly.

"Pizza" Pasta Toss

Jennifer S.


3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds

Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.

Pizza Pasta Salad

Jennifer S.


3 cups penne pasta, cooked, cooled
4 tomatoes, chopped OR 1 cup cherry tomatoes, cut in half
12 slices Hard Salami, chopped OR pepperoni slices, cut in half
1 cup Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Italian Dressing and Marinade

COMBINE ingredients. REFRIGERATE 1 hour. Add more dressing (IF needed) before serving

Italian Pasta Salad

Kathy S.

1-16 oz. pkg. tri-colored spiral pasta, uncooked
1 large head fresh broccoli, cut into bite-size pieces
1 c. chopped red onion
8 oz. pepperoni slices or mini pepperoni
8 oz. shredded mozzarella cheese
1-16 oz. bottle of Kraft Light House Italian dressing

Cook pasta as directed on package, drain and put into a large salad bowl. Boil broccoli in water for 1 minute (just to soften) and add to pasta along with the red onion and stir. Let cool in refrigerator for 1 hour. Then stir in pepperoni, mozzarella cheese and Italian dressing, you can also add olives if desired. Chill in refrigerator until ready to serve. Enjoy!!

Cheese Ravioli in Cream

Jennifer S.

1 (25 oz.) pkg. frozen cheese ravioli
1/2 lb. fresh mushrooms, sliced
1 (3.25 oz.) pkg. sliced pepperoni, diced
1 small onion, cut into wedges
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1/2 cup sour cream

Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.