Ok, so it has been way too long since I have posted. I have been winding up my going to school – not just for the semester – as in I am about to be done! Well, I still have final exams, but all projects are in, etc! I have to confess though that I have been done for several days now and still put nothing here. After finally being done, I just kind of fell apart and did nothing for a few days. But, when I did resurface, I made this Pizza Pull Apart Bread. This is really delicious.
Now, I know what you are thinking. I am the girl who doesn’t eat canned biscuits, and now I have two recipes in a row! Now, I will warn you, this is not going to become a trend. The Christmas Tree Doughnuts were totally planned, but this was not. You see, I bought these biscuits for Steve’s grandsons the same week that I made the doughnuts. One of the boys will only eat these biscuits. Well, I have gotten a few bites of a homemade biscuit down him when he was trying to be nice, but he doesn’t like them. But, as I said in the doughnut post, one of the boys had a stomach virus, so no doughnuts, no biscuits, etc. Well, this past week, I got to looking at the biscuits, and they were about to go out of date. Well, since I am not a fan of them plain, and I didn’t want to just throw them out, I came up with this. Let me tell you, my first thought when I tasted them, was, “OH, so this is what you are supposed to do with canned biscuits!” I mean, this is seriously good!
When you are making this, it is best to mix the cheese and pepperoni together and then dip each biscuit piece in the butter mixture and stir them in one at a time to make sure everything is evenly distributed. Otherwise, when the butter hits the cold biscuits, it gets stiff and everything kind of cements together and is difficult to stir. At any rate, try to make sure everything is kind of evenly distributed when you put it in the pan.
Pizza Pull Apart Bread
- 2 8-count cans large biscuits (I used Grands Buttermilk Flaky Layers.)
- 6 ounces sliced pepperoni
- 2 cups shredded mozzarella
- 1/2 cup (1 stick) butter, melted
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Optional: Marinara Sauce for dipping
- Pre-heat oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- In a large bowl, stir together pepperoni and cheese.
- Cut biscuits into quarters.
- Stir garlic powder and parsley into butter.
- Dip each biscuit piece into the butter mixture and then add to the bowl containing the pepperoni and cheese. Stir between additions – or at least stir every time you add a few pieces.
- Pour into pan. If ingredients are not evenly distributed, move them around so that they are.
- Bake for approximately 35 minutes or until golden brown and dough is cooked in the middle.
- If you are using marinara sauce, heat it while the bread bakes.
- Turn out onto a large plate and serve immediately with marinara sauce if desired.