Scatter the cherry tomatoes, the rest of the pepperoni and basil leaves on the top of the chicken breasts. Add a little marinara on the side for added kick. Sprinkle 1 1/s cups of mozzarella cheese on top (you can use more or less cheese), top with remaining pepperoni … Add cooked pasta, 3/4 of the pepperoni’s, 1 cup of shredded mozzarella cheese and the white pizza sauce to a large bowl and gently toss to combine. Pour mixture into a greased 9×13” pan. Slice a pocket in each chicken breast, stuff with 4 to 5 pieces of sliced pepperoni and a piece of sliced mozzarella. Heat a large skillet, add another tablespoon of the butter and sauté the pepperoni pieces over high heat for 2-3 minutes. Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Transfer the pasta to an oven-proof dish and top with the grated cheddar and torn 4. Spice up your snacking with this Pepperoni Panino! Drain on a paper towel. Place all the breasts on the foil. 5. Every panino packs the best of Fiorucci’s classic pepperoni recipe into a convenient, hand-held size – and combines it with the timeless flavors of mozzarella to deliver a real taste treat.