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Friday, September 4, 2009

Recipe: Pepperoni Potatoes

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 (28 ounce) package o'brien frozen potatoes, thawed
1/4 cup chopped sweet red pepper
1 cup frozen corn, thawed
1 cup shredded mozzarella cheese
27 slices pepperoni, quartered (Use Turkey Pepperoni for a healthier recipe)
1In small saucepan, melt the butter over medium heat.
2Stir in flour until smooth.
3Gradually stir in milk.
4Bring to a boil; cook and stir for 2 minutes or until thickened.
5Remove from the heat.
6Stir in the seasonings.
7In a greased 13-in. x9-in.x2-in. baking dish, layer the potatoes, red pepper and corn.
8Top with the white sauce, cheese and pepperoni.
9Bake, uncovered, at 375 for 25-30 minutes or until heated through.

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