| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Canadian | Appetizers, Breads | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/3 | c | Freshly grated Parmesan cheese |
| 1/2 | c | Chopped sweet red pepper |
| 1/3 | c | Chopped green onion |
| 2 1/2 | ts | Baking powder |
| 2 | ts | Dried oregano |
| 1 | ts | Granulated sugar |
| 1/2 | ts | Each salt and pepper |
| 1 | c | Milk |
| 1/3 | c | Vegetable oil |
| 1 | Egg | |
| 12 | Thin slices pepperoni | |
| 1/4 | c | Shredded part-skim mozzarella cheese |
INSTRUCTIONS
In large bowl, stir together flour, Parmesan cheese, 1/3 cup of the red pepper, green onion, baking powder, oregano, sugar, salt and pepper. Whisk together milk, oil and egg. Pour over dry ingredients; stir just until moistened. Pour batter into lightly greased 9 inch round cake pan. Arrange pepperoni over top; sprinkle with remaining red pepper and mozzarella cheese. Bake in 350=F8F oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool in pan. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 15, 1998
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