If you would look in the freezer at our house, you would likely find a package of pepperoni. You might have to look behind the tub of ice cream, under the ice cube trays or forage among various foil-wrapped packages and freezer containers, but the pepperoni is there … somewhere.

 It’s there because Hubby Bryan makes a darn tasty homemade pizza but never uses a whole package of the cured meat. So it gets tossed in the freezer to be used the next time he gets a hankering for homemade pie.

 On occasion, the pepperoni stash has come in handy for making quick appetizers, such as one I printed here about a year ago: Spread Cheez Whiz on top of rye party bread rounds (usually found in a small loaf near the deli section of the grocery store; top with a slice of pepperoni and broil until bubbly and lightly browned.

 Last week, while watching the Rachael Ray Show during my lunch hour, I caught a small part of a segment featuring teen chefs who were finalists in a contest sponsored by Seventeen Magazine. I didn’t stick around long enough to see who won, but I did see this appetizer — featuring single slices of pepperoni — in a clip featuring contestant Chelsea Orcutt, 19, of New York. It seemed like the perfect idea for a Super Bowl party.

 Baby Strombolis

 1 can (10 pack) refrigerated store brand biscuits (not buttermilk)

 25 pieces sliced pepperoni

 6 ounces shredded mozzarella cheese

Preheat oven to 350 degrees

 Spray cookie sheet with nonstick cooking spray

 Pull apart biscuits to create 3 slices of dough (per biscuit) .

 Flatten each piece with palm of hand.

 Place 1 pepperoni slice on each slice of dough and sprinkle shredded cheese on top to cover pepperoni.

 Fold biscuit to create a tube-like roll.

 Place strombolis on baking sheet an inch apart.

 Bake 15 minutes or until golden brown.