, which are readily available nationwide and likely taste closest to the pepperoni of your childhood memories because theyThe one caveat is that you should try to buy pepperoni in one piece, as a “stick” rather than in a bag. “When you get the presliced stuff, it’s already starting to oxidize,” says Rito, who prefers to buy the sausage with the casing intact. “That's how you're going to get the freshest flavor from the salami.
Getting the thickness right relies on a Goldilocks rule: Cut them too thin and the meat will stick to the cheese, but too thick and the edges will be too heavy to curl. According to, you’ll want to use sausage with a natural or collagen casing that’s cut medium-thick—think 2–3 millimeters. It can take some practice though, so be ready to eat a lot of pepperoni while you learn. I know, poor you.
You got pepperoni calzone; pepperoni pizza on a bagel; pepperoni pizza on an English muffin; pepperoni pizza stuffed in a pita pocket; pepperoni, sauce, and mozzarella cheese omelet; etc....
Throw these in my mouth please
yummy !!!
Love this salami pizza 🍕 with dry tomatoes 🍅 very much
I am in love 🥰
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