Every panino packs the best of Fiorucci’s classic pepperoni recipe into a convenient, hand-held size – and combines it with the timeless flavors of mozzarella to deliver a real taste treat. Heat a large skillet, add another tablespoon of the butter and sauté the pepperoni pieces over high heat for 2-3 minutes. 4. Drain on a paper towel. Pour mixture into a greased 9×13” pan. Place all the breasts on the foil. Spice up your snacking with this Pepperoni Panino! Sprinkle 1 1/s cups of mozzarella cheese on top (you can use more or less cheese), top with remaining pepperoni … Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. 5. Scatter the cherry tomatoes, the rest of the pepperoni and basil leaves on the top of the chicken breasts. Transfer the pasta to an oven-proof dish and top with the grated cheddar and torn Add cooked pasta, 3/4 of the pepperoni’s, 1 cup of shredded mozzarella cheese and the white pizza sauce to a large bowl and gently toss to combine. Add a little marinara on the side for added kick. Slice a pocket in each chicken breast, stuff with 4 to 5 pieces of sliced pepperoni and a piece of sliced mozzarella.
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