This delightful pull-apart bread is inspired by a recipe from a popular baking site, featuring dough enveloped in a savory filling of cheese and pepperoni. While the original version utilizes pre-packaged biscuits, I envisioned a far more extravagant creation. My thoughts drifted to the aromatic combination of garlic, Asiago cheese, and luscious chunks of mozzarella—an indulgent blend that disregards calorie counts.
For this recipe, I sourced my dough from a local pizzeria, known for its exceptional pizza crust. Priced at just $1.99 for a 20-ounce ball, it was a convenient and time-saving option. Upon returning home, I portioned the dough into bite-sized pieces, stuffing them with pepperoni and mozzarella cubes. After rolling each piece into a ball, I arranged them in a Bundt pan coated with olive oil, garlic, oregano, and a generous sprinkle of shredded Asiago. Feel free to substitute with Parmesan or any preferred hard cheese, but my heart belongs to Asiago. If you’re a fan of Asiago bagels from Panera, you’ll understand my affection.
The pan was filled with two layers of these stuffed dough balls, topped off with more shredded Asiago. A few additional shakes of oregano added a touch of greenery—a small nod to healthiness. After approximately 45 minutes in the oven, your family will be eagerly peering through the oven door, captivated by the mouthwatering aroma. When it’s finally ready, expect a chorus of hugs and admiration for your culinary prowess.
Pepperoni Pull-Apart Bread Ingredients:
- 2 balls of pizza dough
- 2 cups shredded Asiago, Parmesan, or another hard cheese
- 1 pound mozzarella, diced into 1-inch cubes
- 1 package of sliced pepperoni
- 1/4 cup olive oil
- 4 cloves of fresh garlic, minced
- 1 teaspoon dried oregano
Instructions:
- Preheat the oven to 375ºF. In a small bowl, mix olive oil, minced garlic, and oregano.
- Grease a Bundt pan with 1 tablespoon of the olive oil mixture.
- Cut the dough into golf ball-sized pieces and flatten them slightly. Place two slices of pepperoni and a mozzarella cube in the center, then pinch the dough around the filling to form a ball.
- Sprinkle a handful of Asiago at the bottom of the Bundt pan. Arrange the first layer of dough balls in the pan, brushing them with the garlic oil mixture and adding more Asiago on top.
- Place a second layer of dough balls over the first, brushing with the remaining garlic mixture and topping with another handful of Asiago. Add a final sprinkle of oregano for a touch of green.
- Bake for 45 minutes or until the bread is golden brown and bubbly. Serve warm and enjoy the accolades as the Queen of the Kitchen.
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In summary, this pepperoni pull-apart bread is a delightful blend of flavors that will have your family raving. With simple ingredients and easy steps, you can create a dish that’s both satisfying and a crowd-pleaser.