This delectable recipe takes inspiration from the popular Pillsbury website, transforming a simple ring of dough filled with cheese and pepperoni into a culinary delight. Instead of using Grands biscuits, I opted for a more sophisticated approach by incorporating garlic, Asiago cheese, and hearty chunks of mozzarella. The result? A gooey, cheesy masterpiece that is worth every calorie.
For this dish, I sourced my dough from a local pizzeria known for its exceptional crust—Papa Gino’s. At just $1.99 for a 20-ounce ball of dough, it was a practical choice amidst a busy schedule filled with other recipes. I purchased two dough balls and, upon returning home, divided the dough into small portions perfect for stuffing with pepperoni and mozzarella cubes. Each portion was then rolled into a ball and placed into a Bundt pan that I had generously coated with olive oil, crushed garlic, and oregano. A good helping of shredded Asiago cheese completed my setup, though Parmesan or any hard cheese of your choice would work too. My personal love for Asiago, reminiscent of the Asiago bagels from Panera, drove this selection.
The assembly involved two layers of stuffed dough balls, each sprinkled with plenty of fresh Asiago and a dash more of oregano—after all, herbs are practically vegetables, right? This aromatic creation will entice your family, leaving them eagerly peering through the oven glass in anticipation. Approximately 45 minutes later, the aromatic bread emerges, and you may find yourself the recipient of enthusiastic hugs from delighted family members. Are you still with me, or have you ventured out to fetch your own pizza dough? This dish is truly a garlicky, cheesy delight that will leave taste buds singing.
Ingredients:
- 2 balls of pizza dough
- 2 cups shredded Asiago, Parmesan, or another hard cheese
- 1 pound mozzarella, cut into 1-inch cubes
- 1 package of sliced pepperoni
- 1/4 cup olive oil
- 4 cloves of fresh garlic, pressed
- 1 teaspoon dried oregano
Instructions:
- Preheat the oven to 375ºF.
- In a small bowl, mix together olive oil, garlic, and oregano.
- Grease a Bundt pan with one tablespoon of the oil mixture.
- Cut the dough into golf ball-sized pieces and flatten each slightly.
- Place two slices of pepperoni and one mozzarella cube atop each piece of dough. Pinch the dough around the filling to shape it into a ball.
- Scatter a portion of Asiago cheese at the bottom of the Bundt pan.
- Arrange the first layer of dough balls in the pan, then brush them with the garlic oil mixture and add more Asiago on top.
- Add a second layer of dough balls, brush with the remaining garlic mixture, and finish with a generous handful of Asiago.
- Sprinkle some dried oregano on top for added flavor.
- Bake for 45 minutes or until the bread is golden brown and bubbling.
- Serve this delightful dish and enjoy the accolades as the reigning kitchen queen of your home. Don’t forget to accept your royal praise with grace—you’ve earned it.
For additional insights on home insemination techniques, refer to our article on the Cryobaby at-home insemination kit. If you’re interested in specific tools, the Cryobaby home intracervical insemination syringe kit combo is a valuable resource. For comprehensive knowledge on pregnancy, visit the Genetics and IVF Institute, which provides excellent information regarding assisted reproductive technologies.
In summary, this Easy Pepperoni Pull-Apart Bread is an indulgent treat that combines flavorful ingredients into a satisfying dish, ideal for family gatherings or casual get-togethers. The rich blend of cheeses, pepperoni, and herbs creates an irresistible aroma and taste that will leave everyone asking for seconds.
Leave a Reply