Pull Apart Pepperoni Bread
Pull Apart Pepperoni Bread
Pull Apart Pepperoni Bread is fun to make, and easy to eat too much. Each pull apart piece is loaded with pepperoni and cheese. Dip them in the delicious marinara sauce and you have a meal or an appetizer. Perfect for a party, during the holidays or anytime as we do because we love Pepperoni Bread. Our Italian Seasoning gives the Parmesan cheese and the sauce a nice Italian herbed flavor. Enjoy!
Serves 6 to 8
Pepperoni Bread
2 1 Pound Pizza Dough Balls
6 Ounces Thin Sliced Pepperoni (About 80 Slices)
4 Tablespoons Olive Oil
¾ Parmesan Cheese, Grated
1 Tablespoon Sheffield’s Italian Seasoning
8 4 ½” Mozzarella String Cheese Sticks
12 Cup Non-Stick Bundt Pan
Marinara Dipping Sauce
2 Tablespoons Olive Oil
4 Garlic Cloves, Minced
1 28-ounce Can Crushed Tomatoes
1 Tablespoon Sheffield’s Italian Seasoning
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Directions for Pepperoni Bread:
Line large baking sheet with parchment paper and lightly sprinkle with flour. Set aside. On a large cutting board (or other working surface) roll each dough ball into 6″ x 10″ rectangle. Transfer them to the baking sheet. Cover with plastic wrap and let rest for 15 minutes.
Place pepperoni in a small microwave-safe bowl. Cover and microwave on high for 30 seconds, stir, and microwave for another 30 seconds until the fat is rendered. You should have pepperoni oil in the bottom of the bowl. Microwave another 30 seconds if needed. Don’t overcook, or the pepperoni will be crispy, which you don’t want. Cover a plate with paper towel and transfer pepperoni to it. Set bowl aside with pepperoni oil in it. Pat pepperoni with paper towels to remove excess oil. Add the olive oil to the bowl and stir to combine. Brush the Bundt pan with 2 teaspoons of the oil mixture.
In a small mixing bowl, add the Parmesan cheese and Italian Seasoning. Stir to combine.
On a lightly floured working surface, roll one of the dough pieces into an 18″ x 9″ rectangle. Stretch the corners if needed to get the rectangle squared off. Starting 2 inches from the long edge of the dough nearest to you, lay half the pepperoni slices along the long edge, overlapping the slices. Place 4 mozzarella sticks end to end on top of the pepperoni. Spoon half of the seasoned Parmesan next to the mozzarella. Fold the 2 inch dough section over the pepperoni and cheese. Roll tightly away from you to the opposite edge. Pinch roll seam and ends to seal. Repeat with the second piece of dough and remaining pepperoni, and cheeses.
Cut each roll in half and pinch seal the open ends. Cut each of these pieces in half again so you’ll have 4 pieces per roll, pinch sealing the open ends. Cut these 4 pieces into 3 pieces and seal these ends as you cut each piece. You’ll have 24 total pieces.
Place 6 filled dough pieces evenly around the bottom of the Bundt pan, leaving a space between each piece. Lightly brush the top and sides of each piece with some of the pepperoni oil. Layer another 6 dough pieces on top, staggering them between the bottom 6. Brush the tops and sides with the pepperoni oil. Do the same with the remaining 12 pieces. Cover pan with plastic wrap and let rise for 30 minutes. Set oven rack to lower-middle position. Set oven to 400ºF. While heating, prepare the marinara sauce.
Directions for Marinara Sauce:
In a medium sauce pan, heat the oil over medium heat. When it starts to shimmer, add the garlic. Stir constantly for about a minute until the garlic starts to brown. Add the crushed tomatoes, Italian Seasoning, salt and pepper. Stir well. Cook for a minute, reduce heat to medium-low and continue to simmer for 10 minutes and thickened a bit. Remove from heat, cover and set aside.
When the oven is heated, bake the Pepperoni Bread for 15 minutes, rotate 180º, and bake another 15 minutes until golden brown. Cook another 5 minutes if needed. Transfer pan to a wire rack and cool down for 10 minutes. Place large plate over pan, invert to release bread from the pan. Let cool another 10 minutes.
Reheat the marinara sauce if needed. Pour into a serving bowl or individual ramekins. Serve the warm Pull Apart Pepperoni Bread with the sauce and enjoy!