Pepperoni Pizza Spread Recipe

5 17 16
Pepperoni Pizza Spread Recipe
Pepperoni Pizza Spread Recipe photo by Taste of Home
Publisher Photo

Pepperoni Pizza Spread Recipe

Read Reviews
5 17 16
Publisher Photo
Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. —Connie Milinovich, Cudahy, Wisconsin
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

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

Nutritional Facts

2 tablespoons: 88 calories, 8g fat (3g saturated fat), 12mg cholesterol, 232mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
Originally published as Pepperoni Pizza Spread in Taste of Home October/November 2003, p61

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Reviews forPepperoni Pizza Spread

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RLiberty User ID: 7169427 245277
Reviewed Mar. 11, 2016

"I have made this more times than I can count. It is a fantastic appetizer and simple to prepare. There is never any left, and people always want the recipe. We serve it with multi-grain Scoops."

MY REVIEW
SimpleFoods User ID: 7160373 239240
Reviewed Dec. 12, 2015

"I plan to make this this weekend - sounds sinfully delicious, would have given it 5 stars if not for my question: just counting the # of cups in the ingredients, the amount will come to waaaay more than the 6 cups printed. I will plan to use a 13 x 9 dish, if not larger. Any other similar observations about the amount?"

MY REVIEW
Crittermom98 User ID: 5895962 56456
Reviewed Jan. 23, 2014

"We Have This Every Christmas"

MY REVIEW
treelover1970 User ID: 1834349 129851
Reviewed Dec. 17, 2012

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

MY REVIEW
Lynn M. User ID: 1616251 99496
Reviewed Oct. 13, 2012

"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!!"

MY REVIEW
jriley User ID: 1603106 136742
Reviewed Aug. 19, 2012

"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?"

MY REVIEW
lorileet User ID: 1658364 90400
Reviewed Dec. 31, 2011

"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!"

MY REVIEW
chester15 User ID: 3375758 49823
Reviewed Sep. 28, 2011

"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..."

MY REVIEW
Lori1963 User ID: 2378917 90378
Reviewed Sep. 12, 2011

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

MY REVIEW
jmuloves2cook User ID: 5754786 60262
Reviewed Jan. 11, 2011

"This recipe is excellent!!! I brought it to a party and it received rave reviews plus I was asked by several people for the recipes. One guest labeled it the "best of the appetizers" The reviews I read mentioned the greasiness of the spread. I solved that concern/problem

by using turkey pepperoni. The spread had a good pepperoni taste WITHOUT the grease and fat. Besides being great tasting ... this spread is so easy to prepare."

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