This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Culinary team member Jeanette Donnarumma shares her baked cheese and pepperoni twists, which are as adorable as they are delectable. We can't wait to make these quick and easy heart-shaped treats for Valentine's Day! 

For more recipes from our Valentine's Day episode, check out Rach's Spaghetti and Meatballs with 'Nduja, John's Sidecar Royale Cocktail and 10-Minute Tiramisu from Rach's sister, Maria.


  • All-purpose flour, for dusting
  • One 16-ounce ball store-bought pizza dough, at room temperature
  • ½ cup shredded sharp provolone or Italian blend cheese
  • ½ cup finely chopped pepperoni
  • ¼ cup EVOO
  • 2 to 3 tablespoons grated pecorino-Romano cheese, plus extra for garnish
  • 2 to 3 tablespoons finely chopped flat-leaf parsley, for garnish
  • ½ cup marinara sauce, for dipping


Serves: 8


Preheat oven to 425°F. Line 2 baking sheets with parchment paper and set aside. 

Lightly dust your work surface and a rolling pin (or wine bottle!) with flour. 

Stretch and roll the pizza dough into a rectangle about 24-by-12 inches.  

On one half of the rectangle, sprinkle the shredded cheese and then the pepperoni. Fold the other half of the rectangle over the pepperoni and cheese and press to seal around the 3 edges. Using a sharp knife or a pizza cutter, cut the rectangle into long strips, from the folded side to the longest seam side; each strip should be about 1 ½ inches wide.  

Twist each strip, gathering the cheese and pepperoni into the twists if it falls out during the process. Place the twists on the prepared baking sheets in the shape of a heart (I fit 4 on each sheet). Brush each heart with EVOO and sprinkle with a little pecorino-Romano.  

Bake until crispy and brown, 9 to 11 minutes.  

Garnish with extra pecorino-Romano and the parsley and serve with the marinara sauce for dipping.