Pull-apart Pepperoni Pizza Bread
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: New England and the Northeast
Forum Discription: Where the Melting Pot began.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3163
Printed Date: 26 March 2026 at 20:28
Topic: Pull-apart Pepperoni Pizza Bread
Posted By: Hoser
Subject: Pull-apart Pepperoni Pizza Bread
Date Posted: 02 February 2013 at 03:56
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I decided to make a trial run on this pull-apart bread recipe before I made it for the Super Bowl party on Sunday, and I'm glad I did...definitely have a few things to tweak before I'll call this one success. Here are the items needed to get started ion this recipe.  2 lb of pizza dough (I used store bought), some good oil, mozzarella cheese and pepperoni and some granulated garlic. And a bundt pan. Now first things first...spray the bundt pan thoroughly with non-stick spray...even if it's a non-stick pan. I thought the oil I tossed the dough in would be enough, but I was wrong....VERY wrong!  Now cut or tear the dough into bite size pieces, remembering that they will double in size in the oven, then toss them in a really good oil....an oil flavored with garlic or basil would be very nice.   Now layer the bottom of the pan with about 1/3 of the dough pieces, and cover that with a layer of pepperoni, and a layer of mozzarella cheese, then sprinkle it with a teaspoon of granulated garlic.    Add another layer just like the first one, then finish it with the remaining bread and pop into a 375° oven for 40-45 minutes. The pan should be about 2/3 full when you are finished. I also served it with a side of marinara for dipping.   I had a devil of a time getting this first one out of the pan, hence no further pics until I make it the second time. I butchered it getting it out of the pan (rookie mistake!)  but there will be quite a few changes next time.I found that as you pull the bread apart, the pepperoni tend to separate itself, making it not conducive to being "finger food"...this next batch I will chop the pepperoni and knead it into the dough and also include some herbs...perhaps layer the herbs with the cheese, and will probably add some olives as well. Stand by for an update on Monday morning...and thanks for looking! ------------- Go ahead...play with your food! |
Replies:
Posted By: Margi Cintrano
Date Posted: 02 February 2013 at 05:25
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Hoser,
This bread looks " DIVINO " ... Thanks so much for posting ...
Have a great wkend.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 02 February 2013 at 06:37
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Hoser, just thinking out loud but; might it work better in a wider "container". Or in a bread pan or pans, even a cookie sheet. Looks like they are stacked too thick to pull apart. Just me. Great idea! ------------- Mark R |
Posted By: HistoricFoodie
Date Posted: 02 February 2013 at 09:31
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I don't think it's a problem with the container, Mark. I make pull-apart breads all the time in
saverin- and angel-food pans.
The problem, I believe, is the one Dave recognized: Layering the ingredients negates the whole idea of the pull-aparts. Were it me I'd incorporate both the pepperoni and the cheese into the dough.
I also prefer making the dough balls a bit larger. But that probably has no effect on the final product.
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Posted By: Hoser
Date Posted: 03 February 2013 at 02:03
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I'll be putting another one together sometime this morning, and will flatten the dough balls and put a slice of pepperoni and a hunk of mozzarella inside and wrap it up, then paint it with garlic butter before placing in the pan to bake. I'll make sure I post some pics....I'm much more confident about this one coming out right. ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 03 February 2013 at 03:39
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Hoser, This is a definite on my List ... Of course, living in Madrid, I can certainly find some very lovely air dried and / or smoked Charcuterie to employ; and mozzarella di bufala ... I might wait, until we go over to Puglia, the week of March 24th for Easter ---
I shall do a pictorial when I do prepare it ... Have to re-read recipe ...
Thanks again for posting ...
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 03 February 2013 at 05:45
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It sure looks like it would be fun food! ------------- Mark R |
Posted By: Margi Cintrano
Date Posted: 03 February 2013 at 06:02
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Mark,
Definitely very tasty I am sure & easy to prepare ... I do not do extensive laborious ...
Margaux ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 03 February 2013 at 08:01
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Lookin forward to the Re-Doux results!! ------------- Mark R |
Posted By: Hoser
Date Posted: 04 February 2013 at 02:24
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OK Here's try number 2 This time I decided to incorporate things and make them more finger-food friendly as I said, so I started by flattening the cut pieces of dough, and inserting the pepperoni and fresh mozzarella inside, then pinched it securely closed.  It takes a bit of time and patience, but is well worth it in the scheme of things.  When I got them all rolled up and on the board, I melted about 6 TBSP butter and sauted 2 tsp crushed garlic in it, Then painted each ball with garlic butter before it went in the pan.  The result was fantastic...nicely browned bread in 40 minutes...came out of the pan easily...perhaps too easily  and very tasty. The pepperoni was very spicy, cheese nicely melted (it was good later at room temp as well) and I served it up with a side of roasted garlic marinara.  The best part of all?? I won the Superbowl pool when the Ravens decided to take the safety   ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 04 February 2013 at 04:05
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Definitely going to try these! With spicy Italian Air dried sausage & mozzarrella di bufala ... and Navarran variety with Chistoria chorizo & Roncal cow cheese & Ewe smoked idiazabal cheese !! Thanx for posting. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 04 February 2013 at 06:02
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Yaaaay!
Doncha love it when a plan comes together!
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Posted By: MarkR
Date Posted: 04 February 2013 at 14:10
What she said!! ------------- Mark R |
HistoricFoodie wrote:Posted By: Margi Cintrano
Date Posted: 04 February 2013 at 14:50
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Mark.
Brook or Historic Foodie is a He; not a she !
Thank you. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 05 February 2013 at 08:10
Dave - that sure looks good, my friend! I think you nailed it there. 
I did something similar on Superbowl Sunday, but instead of pepperoni, I used Monte Cristo sandwich fillings (turkey, ham, cheddar and swiss cheese). turned out pretty good, except I didn't cook them quite done.
Great job! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 05 February 2013 at 10:18
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Hoser,
THIS IS A DEFINITE ON MY LIST ... AN ITALIAN VERSION AND A NAVARRAN BASQUE VERSION; INGREDIENT WISE ...
I SHALL POST A PICTORIAL ON BOTH ...
THANKS SO MUCH FOR RECIPE ... I AM CRAZY FOR UR RECIPE AND SO SIMPLE !!!
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |