Easy Cheesy Pizza Pull Apart Bread Food

EASY CHEESY PIZZA PULL APART BREAD

Steps:

• Preheat oven to 350°F and spray a loaf pan with nonstick spray. Set aside.
• In a small bowl, combine oregano, marjoram, thyme, basil, rosemary, sage and red pepper flake. Stir to combine, then set aside.
• In a small bowl, add melted butter and garlic, then stir to combine. Set aside.
• On a clean work surface, split the dough of each biscuit in half and lay them all out side by side.
• Stretch out each round of dough so that it will be almost as wide as the short side of the loaf pan itself (approximately 4-5").
• Starting with one biscuit half, brush with a little of the garlic butter, add a few pepperoni slices (from the 6 ounce package I had, I could add three slices to each) and then top with a large pinch of cheese. Top with another biscuit, and repeat. You'll want to form stacks of 5 or 6 rounds at a time so they're still manageable enough for you to lift and place into the pan.
• Starting at one side of the pan, layer each stack tightly side by side until you've filled the entire length of the pan.
• Top with a light brush of garlic butter and your prepared spice mix.
• Cover with foil and bake for 30 minutes, then uncover and bake for another 10 minutes or until the top is golden brown.Note: After the first 30 minutes, use a knife or fork to pull out one of the more central pieces to test how well the middle of the biscuits are cooked. If they feel like they're still too doughy for your liking, cover and bake in 5 minutes increments until it's what you're looking for, and then uncover and bake the remaining 10 minutes.
• Serve immediately and enjoy! Can be served with a marinara dipping sauce, if desired.

PIZZA PULL APART BREAD

Steps:

• Gather your ingredients. Preheat the oven to 350 F.
• Combine 2 cups of mozzarella cheese with the softened cream cheese, ricotta cheese, half of the Parmesan cheese, basil, and salt in a large bowl. Stir until completely blended and the ingredients are evenly incorporated into each other.
• Spread the mixture into the bottom of a 9 x 13-inch baking dish. A slightly smaller dish will work as well, but the bake time may vary.
• Pour the pizza sauce all over the top of the cheese mixture, then gently spread to cover.
• Top the sauce with the remaining mozzarella cheese, then sprinkle the chopped pepperoni all over.
• Cut the biscuits into quarters.
• Roll each biscuit into a ball, then place on top of the cheese and sauce mixture.
• Place the butter, garlic, and parsley in a small bowl, then microwave until the butter is fully melted, about 30 seconds. Stir in the remaining Parmesan cheese to combine.
• Brush about 3/4 of the butter mixture over the top of the each roll. Bake on the lower oven rack, uncovered, for 10 minutes or until the the rolls are golden brown.
• Cover the casserole dish with aluminum foil, then continue to bake for another 40 minutes or until the cheese layer is completely melted and gooey, and the rolls are baked through.
• Let sit for 5 minutes, then brush with the remaining garlic butter. Serve and enjoy.

EASY PIZZA PULL-APART BREAD

Steps:

• Thaw frozen pizza dough overnight in the fridge, in a bowl or pan, covered.
• After dough is thawed, let dough rise in a slightly warm oven (I just turn mine on for a few seconds, and then back off before putting dough in).
• When dough has risen to about double in size, take it out and place on a lightly floured surface.
• Cut up your mozerella cheese sticks into approx 1/2 inch sections.
• Melt stick of butter in microwave for 45 seconds to a minute. Add garlic powder to melted butter and set to side.
• Pinch off dough in pieces about the size of large eggs, and flatten each piece of dough to place 1-2 pieces of pepperoni and one piece of cheese inside. Fold dough around contents and seal as best possible.
• Take dough pocket and roll in melted butter, and then place in pan of choice. (I find a bundt pan works best).
• Keep making pockets and stacking them into pan until all dough has been used, making sure to grease your pan and rolling all dough pockets in the garlic butter.
• Bake at 375 degrees, for approximately 25-30 minutes, or until dough is lightly browned.
• Serve with warm marinara for dipping sauce.

CHEESY MUSHROOM PULL-APART BREAD

Steps:

• Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
• Set mushrooms aside and allow to cool.
• For the Bread.
• Preheat oven to 350 degrees.
• Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
• Place loaf on a foil-lined baking sheet.
• Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
• Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
• Bake at 350 degrees for 15 minutes.
• Unwrap the bread and bake 10 more minutes, or until cheese is melted.