Blue Ribbon Group Pepperoni Pesto Bites
Washington State Fair
Looking for a crowd-pleasing after-school snack for the kiddos or an impressive brunch dish? This recipe for pepperoni pesto bites is another blue ribbon winning creation you can make at home. We did a trial run and they were a huge hit with our tasters. Seriously.
One bite into these savory pepperoni pesto bites and you will want to make these again and again.
Put this in the “must make” file. They make great party appetizers and the recipe is easy to follow! You will love the ingredient combination and how great the dough tastes. Plus, they are super portable, making them great for eating on-the-go. Because of that, they are perfect for brunches and potluck gatherings.
These Pepperoni Pesto Bites originate from the 2013 Washington State Fair. Recipe credit goes to Kim, who won a Bisquick-sponsored state fair recipe contest.
If you’re a big fan of Bisquick, you are in the right spot. We ran a Bisquick-sponsored recipe way back when. Big tip off here: Do a search for “Bisquick” on our main blog page and you’ll find some absolutely delicious and creative recipes that are all award winning creations. Go ahead. You go win in the kitchen too.
-Cyndi
Pepperoni Pesto Bites
3 3/4 cups Original Bisquick Mix, divided
1 package yeast
1/2 teaspoons dried oregano
1 tablespoon sugar
3/4 cup warm milk
1 egg
1/2 cup basil pesto, divided
2/3 cup grated Italian style cheese, divided
42 slices turkey pepperoni, divided
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese
Stir together 2 cups of Bisquick mix, yeast, oregano, and sugar. Add warm milk and beat well. Add egg and beat. Stir 1 1/2 cups Bisquick mix into dough. Turn dough onto a board or cloth dusted with remaining Bisquick mix and knead until smooth. Let dough set for 10 minutes. Divide dough in half. Roll one half into a 5×12-inch rectangle. Spread with 1/4 cup pesto, and then sprinkle with 1/3 cup grated Italian style cheese. Place 21 pieces of pepperoni in a single layer. Roll up dough from long side and pinch to seal the seam. Cut 16 (3/4-inch) slices and place into greased mini muffin cups. Repeat with remaining dough and toppings. Cover and let rise for 30 minutes. Preheat oven to 400 degrees F. Brush tops of bites with melted butter and sprinkle with parmesan cheese. Bake for about 10 minutes until lightly browned. Yields: 32 appetizers
