Ingredients
1½cupspepperoni,sliced
1cupyellow onions,sliced
¼cuppepperoncini,(small sweet peppers), chopped
1cupred bell pepper,diced
1cupcelery,diced
3tbspgarlic,minced
½cupsun-dried tomatoes,diced
8cupsfocaccia bread
½cupparsley,chopped
1cupgreen onions,sliced
3eggs
1tspfresh ground pepper
1tsppaprika
3cupslow-sodium chicken stock
½cupparmesan cheese,grated
Preparation
In a medium sauté pan over medium to high heat, add the pepperoni and cook until crispy. Remove and drain on paper towels.
When cool, crumble pepperoni, divide ¾ for tossing in stuffing, and ¼ for garnish.
Leave the remaining grease in the pan, add yellow onions, pepperoncini, red pepper, celery, garlic, and sun-dried tomatoes, and sauté until onions are translucent. Remove and let cool.
In a large bowl, add the focaccia cubes, parsley, and green onions. In a small bowl, add the eggs, pepper, paprika, and whisk. Pour the eggs over the bread, then add the sautéed vegetables, and crumbled pepperoni.
Mix thoroughly, then slowly add chicken stock, allowing for it to absorb evenly.
Preheat the oven to 350 degrees F. Lightly butter a 13×9-inch pan and add the mixture to the pan.
Cover with aluminum foil and bake for 35 minutes; remove foil and bake for another 15 minutes to brown the top.
Garnish with Parmesan cheese and additional pepperoni crumbles. Serve and enjoy.
