Husband has been away. He’ll be home for a late super tonight, so the hot pepperoni pie will be ready for his arrival. I think I’ve published the recipe before but here it is:
3/4 cup pepperoni, diced
3/4 cup muenster cheese, cubed
3/4 cup flour
1 c milk
Place ingredients in bowl in the order given. Stir with a slotted spoon until all lumps are out (except cheese and pepperoni). Pour in buttered pie plate and bake at 400 for 30-35 minutes.
The last couple of times I made this recipe the Littles complained that the pepperoni was too spicy. So, I asked my deli man what would make for a savory substitute. He gave me an Italian salami with a hint of fennel, but not so much heat. He told me to remember its name as Pinocchio. So, as I’m apt to do I’ve renamed the dish Pinocchio Pie. Hopefully the Littles will enjoy the name and new and improved milder flavor.
If anyone lies and pretends they like it if they don’t…their nose will grow!
YUMMMM! This looks really good! Bet there are no leftovers on this one….but my guess is there are never leftovers on ANY of Saucymomma’s dishes! Did I say, “Yummmm”?
So, I’m stress eating right now, and checking out your latest is making me so very happy. It’s giving me great ideas about what my next meal should be.
mmmmmmm … Guess what we’re having tomorrow night!
I laughed when I saw your photo because the first time I made your pepperoni pie, I was so impressed with the results that I took a picture of mine too! It IS so beautiful and, like Mia, said, too good for any leftovers. Darn!
This looks perfect for my not so little Littles to learn to make. Just curious if it can be made with an all purpose GF flour or do I need to substitute a lighter flour, say potato or tapioca starch? Hugs!
YES! This recipe clearly pre-dates our GF era! 🙂 I should have added that gluten-free flour works well. I’ve used Pamela’s and imagine any favorite GF flour blend will work! It’s delicious – splurge on a good pepperoni or salami.
Carolyn Bartelli says
This was so good, and so easy! Thanks for sharing!