Recipe Box, Craving Pizza?
Here’s a couple of super easy dishes that are sure to satisfy your “pizza tooth.”
The first one is very similar to my Salsa Bread recipe, using marinara sauce instead of salsa and tossing in some pepperoni with cut up biscuit dough.
Barb over at Everyday Home recently posted her version, you can make it “to order” with your favorite pizza toppings.
Cut up the biscuits, add pepperoni, green onions and some cheese. Season
Toss gently in marinara
Top with some more goodness
Bake
Eat! Tuck your pepperoni down into the sauce if you don’t like crispy edges~
This is pretty rich, so I like to serve it with a big salad for a meal or as an appetizer. Great football watching food!
The Pizza Ravioli is a simplified version of my Crazy Italian Casserole. I just eliminated a few steps so you can toss it together in a flash, and enjoy a hearty Italian dish sure to satisfy on a cold autumn night~
Spinach and cheese filled ravioli baked in layers with marinara and parmesan…enough said!
You know you want some!
I simmered the marinara for about 30 minutes with some garlic powder and Italian seasoning, but you can skip this step
Put pepperoni in between some paper towels and microwave for about 20 seconds to extract grease
Put a thin layer of sauce in the bottom of a prepared baking dish and top with partially cooked ravioli. If you are using fresh ravioli, just put it in boiling water for 2 minutes and drain. Pasta will cook more when dish bakes.
Top with pepperoni
Sprinkle with Parmesan and repeat layers
At this point you can refrigerate the casserole for a few hours or overnight
Bake and enjoy!
Here are the recipes:
PIZZA BREAD
Ingredients
- 1 can 8 ct, Pillsbury Grands biscuits
- pepperoni slices
- 3 green onions sliced
- 4 oz. extra sharp white Cheddar grated
- 2-3 oz. freshly grated Parmesan
- 1 jar Marinara sauce
Instructions
- Cut biscuits into 1/8s. Place in cooking oil sprayed baking dish.
- Add pepperoni green onions and sharp white cheddar.
- Toss around to distribute ingredients evenly.
- Pour in enough marinara to just coat biscuit pieces. Don’t use too much or the biscuits won’t cook properly.
- Make sure dough pieces are in a single even layer.
- Bake at 375-400 degrees for 20-25 minutes until biscuits are cooked.
- Sprinkle with fresh Parmesan at the end of or after baking.
BAKED SPINACH RAVIOLI with PEPPERONI
Ingredients
- 16 oz Spinach and cheese ravioli
- 1 jar marinara sauce
- garlic powder
- Italian seasoning
- pepperoni slices [optional leave these out if you want to go meatless or substitute cooked and crumbled sausage]
- freshly grated Parmesan cheese
Instructions
- Simmer marinara sauce with some healthy dashes of garlic powder and Italian seasoning for about 30-60 minutes to develop flavor if you have time. If you don't, just use the marinara straight from the jar, adding seasoning.
- Lay pepperoni slices on a double layer of paper towels and cover with another towel. Microwave for 20 seconds and blot well with towels to absorb grease.
- Boil pasta 2 minutes and drain.
- Put a thin layer of sauce in the bottom of prepared baking dish and top with a layer of ravioli. Top with pepperoni slices and sprinkle with cheese. Repeat layers. Refrigerate up to 24 hours. Bake covered at 325 for 30 minutes. Uncover and continue baking 15-30 minutes until hot and bubbly.
- Serves 6
A couple of quick ways to satisfy those pizza cravings!
_________________________________________
I will be linking to these great blogs:
RSS - Posts
This looks like heaven! I’m going to put this on a Pinterest board for my guy’s 30th birthday coming up. He’s a pizza fanatic, so this is perfect 🙂
Thanks Caitlin, hope he has a great birthday!
This looks ab fab! And my mouth is watering appropriately.
Yum! Pizza is a favorite of mine, and I am drooling over the pictures. laurie
Oh that ravioli is calling my name and your pizza bread definitely looks like football food! Our temperatures have taken a nose dive, it’s finally feeling like fall~ bring on the comfort food!
We will really enjoy this wonderful pizza! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen