Pepperoni & Mozzarella
Spice up your snacking with this Pepperoni Panino! 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. Add a little marinara on the side for added kick.
Zucchini Lasagna Roll-Ups
Using zucchini noodles is a great gluten-free alternative to traditional pasta.
4 medium zucchini
2 pkg (6 oz each) Fiorucci Pepperoni Panino, halved
2 cups prepared pasta sauce, divided
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Preheat oven to 375°F. Trim ends of zucchini; discard. Using mandolin slicer with finger guard, thinly slice zucchinis lengthwise to make 32 slices. (Save zucchini scraps for another use.)
Lay zucchini slices on work surface; place 1 piece of pepperoni panino on short end of each zucchini slice and roll up tightly.
Spread 2/3 cup pasta sauce in greased 13- x 9-inch glass baking dish. Arrange zucchini rolls, seam side down, on sauce. Top with remaining pasta sauce and sprinkle with Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake for about 10 minutes or until rolls are soft and sauce is bubbling at the sides. Sprinkle with basil.
Tip: Use zucchini scraps for soups, stews, pastas or stir-fries.