Pull-Apart Pizza Bread
User Reviews
5
Pull-Apart Pizza Bread
Description
This recipe starts by halving canned refrigerated biscuits, then flattening each piece to form a disk. Each disk is topped with a slice of pepperoni and a piece of mozzarella, then folded over and shaped into a ball to encase the filling. These balls are arranged in a buttered pie plate, interspersed with extra pepperoni slices, and brushed with melted butter mixed with garlic powder.
During baking at 400°F, the biscuits cook through to become soft yet golden on edges. After initial baking, additional shredded mozzarella is sprinkled on top and briefly broiled to melt, creating a stretchy cheesy crust. The bread pulls apart easily into individual pieces due to the biscuit dough layering. The garlic butter coating adds savory flavor to the crust.
The dish is served warm, optionally garnished with fresh parsley and paired with marinara or ranch dipping sauces. It's suited for casual meals, parties, or snacks. The biscuit dough results in a soft, pillowy texture that complements the rich cheese and pepperoni.
Ingredients
- 1 tablespoon butter melted
- 1/2 teaspoon garlic powder
- 1 can Biscuits halved lengthwise (see note 1, refrigerated
- 1 (8 ounce) block mozzarella cheese cut into sixteen (1/2 ounce) pieces
- 40 pieces pepperoni from 6 ounce package
- ½ cup mozzarella cheese shredded
- parsley for garnish, optional, fresh
- marinara sauce for dipping, optional
- ranch dressing for dipping, optional
Instructions
- Preheat oven to 400 degrees. Coat a 9-inch pie plate with nonstick spray. In a small bowl, whisk together melted butter and garlic powder.
- Form each biscuit half into a circle and flatten into a disk. Top with one piece of pepperoni and 1/2-ounce piece of mozzarella cheese.
- Fold the sides of the biscuit up and over the pepperoni and cheese until it is completely covered. Shape into a ball and place in the prepared pan. Repeat with remaining biscuit halves, 15 pepperoni pieces, and mozzarella cheese pieces.
- When all the pizza bread has been filled and placed in the baking dish, arrange the remaining pepperoni (about 24 pieces) between the biscuits. Brush with garlic butter.
- Bake for 15 to 20 minutes, until the biscuits are starting to brown. Remove from oven and top with shredded mozzarella cheese. Turn off oven, then return the bread to oven until cheese is melted, 1 to 2 minutes longer. Garnish with parsley if desired and serve with Marinara sauce or Ranch dressing.
Notes
- Use refrigerated biscuit dough from the grocery refrigerated section, halved lengthwise for smaller pieces.
- This recipe yields 16 pieces, ideal for serving 4 people with 4 pieces each.
- Store leftover bread covered in the refrigerator for up to 4 days to maintain freshness.
- Serve warm with marinara sauce or ranch dressing for dipping to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (4 pieces each)
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Serving | 4 pieces | |
| Calories | 734kcal | 37% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 2025mg | 84% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 655IU | 13% |
| Calcium | 417mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
