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Pepperoni Pizza Spread Recipe

Pepperoni Pizza Spread Recipe photo by Taste of Home

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Loaded with popular pizza ingredients, this cheesy concoction from Connie Milinovich of Cudahy, Wisconsin is wonderful on crackers of all kinds.

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Pepperoni Pizza Spread Recipe

Prep: 10 min. Bake: 25 min.

Yield: 48 Servings

10 25 35

Ingredients

2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise
1 cup chopped pimiento-stuffed olives
1 cup chopped pepperoni
1 can (6 ounces) ripe olives, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
Crackers, breadsticks and/or French bread

Directions

Preheat oven to 350°. In a large bowl, combine the first nine ingredients. Transfer to an 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread. Yield: 6 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 88 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 232 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Pepperoni Pizza Spread in Taste of Home October/November 2003, p61

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Pepperoni Pizza Spread

Pepperoni Pizza Spread

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(1-7) of 7 reviews

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Reviewed on Dec. 17, 2012 by treelover1970

The best dip I've ever made. Everyone loves it!!

Reviewed on Oct. 13, 2012 by Lynn M.

I have this recipe in a cookbook I wrote, and it's rated number 1 appetizer requested for parties! I brown my pepperoni to get some of the grease out and then drain it on papper towels. I also use Canola Mayonnaise for less fat. This is the best recipe ever!! Just ask the Coke girls in Sun Prairie, Wisconsin!!

Reviewed on Aug. 19, 2012 by jriley

I have made this recipe a couple of times and it was a hit. I am wondering though, if I have all the ingredients mixed up, can I freeze it and bake it later?

Reviewed on Dec. 31, 2011 by lorileet

Make this all the time when we have guests over, or even when we don't. I have never changed a thing when making. Always a hit!

Reviewed on Sep. 28, 2011 by chester15

I have been making this since 2004, everyone loves it. I don't add the mushrooms. I also have chopped the onions, peppers, and the olives then freeze until ready to use, then add the rest of the ingredients and bake...

Reviewed on Sep. 12, 2011 by Lori1963

I make this recipe usually as a Christmas appetizer or for special events, and it's always a big hit.

Reviewed on Dec. 03, 2009 by plumcrazy__Alta

This looks good,