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" I became a vegetarian -- the &amp;quot;nothing that has eyes&amp;quot; kind, though it extended to shellfish too -- at 16. As a transition, for 6 months before that, I only ate boneless chicken breasts, the occasional broiled fish fillet... and pepperoni.  Yes, that&amp;#039;s right, I found it easy to abandon bacon (whatever), a thick juicy steak (blecch!), even the holiday turkey (just leave the sausage out of the stuffing, thanks), but I had a hard time letting go of that spicy little stick of who-knows-what meat.  Now, nearly 20 years later, I am eating poultry and seafood again. Still no beef or pork (have you SEEN that adorable Babe from the movie of the same name?), and honestly, sometimes I am tempted. At the Mannarino family Christmas last year, after a few glasses of cabernet, I shocked my family by daintily-yet-hungrily (if you can imagine such a thing) nibbling a chewy disc, cut fresh off a nice solid stick and speared with a toothpick. Mmmmm! Boy, was that delicious. I drank a bit more wine to push thoughts of Babe singing la-la-la! out of my head.   It was a lapse, but my grocery store recently started stocking a little treat that will keep me on the wagon: Hormel Turkey Pepperoni. It is presliced, which is a bummer, since as a good Italian girl I prefer the slice-it-yourself variety. But hey, all the better to throw it down on top of homemade pizza! And snack on a few slices while I cook dinner, hee hee. It&amp;#039;s really delicious, I must say. Totally curbs the craving.  My new trick is, I prepare homemade pizza for me and Rich to share, then I tile half the pie with my little turkeroni slices, and the other half with his (admittedly more savory) regular pepperoni slices. Look at the photo of my mushroom-pepperoni masterpiece: Can you tell where one variety ends and the other begins? Hint: the turkey pepperoni cooks a bit faster than the regular stuff. Once I realized that the low fat content of my turkeroni slices was causing them to burn before the pizza was cooked, I developed a new technique. Now, I throw the slices down and then add a tiny bit more shredded mozzarella on top, just to keep everything moist and delicious. Try it. You will love it. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a2696/hold-the-pepperoni/>