Roasted Broccoli with Pepperoni Breadcrumbs
Roasted Broccoli with Pepperoni Breadcrumbs is a dairy free recipe with 1 servings. One portion of this dish contains approximately 35g of protein, 17g of fat, and a total of 504 calories. For $2.53 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. 32 people have tried and liked this recipe. It works well as an affordable main course. If you have pepperoni, dijon mustard, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Slender Kitchen. Overall, this recipe earns an outstanding spoonacular score of 98%. Users who liked this recipe also liked Dinner Tonight: Broccoli Rabe With Pepperoni And Breadcrumbs, Oven Roasted Broccoli With Spicy Breadcrumbs And Parmesan Recipe, and Broccoli Rabe with Anchovies and Breadcrumbs.
Servings: 1
Ingredients:
1 large head broccoli, sliced into longer stalks
1/2 tbsp Dijon mustard
2 egg whites
1/2 clove garlic
1/2 cup panko breadcrumbs
1 oz. pepperoni, diced
Salt and pepper
Equipment:
oven
baking paper
food processor
aluminum foil
baking sheet
knife
whisk
bowl
Cooking instruction summary:
Preheat the oven to 425. Line a baking sheet with nonstick aluminum foil or parchment paper. In a small food processor (or with a knife) pulse together the pepperoni and garlic until finely diced. Toss with the panko breadcrumbs and set aside.In a shallow dish or bowl. whisk the egg whites with the mustard.Season the broccoli with salt and pepper. Then dip one side into the egg whites and then press into the breadcrumbs. Place with the breadcrumbs facing up on your baking sheet. Repeat with all the broccoli.Roast for about 15 minutes and then serve.
Step by step:
1. Preheat the oven to 42
2. Line a baking sheet with nonstick aluminum foil or parchment paper. In a small food processor (or with a knife) pulse together the pepperoni and garlic until finely diced. Toss with the panko breadcrumbs and set aside.In a shallow dish or bowl. whisk the egg whites with the mustard.Season the broccoli with salt and pepper. Then dip one side into the egg whites and then press into the breadcrumbs.
3. Place with the breadcrumbs facing up on your baking sheet. Repeat with all the broccoli.Roast for about 15 minutes and then serve.
Nutrition Information:
covered percent of daily need
