Pepperoni Pull Apart Muffins Food

PEPPERONI PULL APART MUFFINS

Steps:

• Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the pepperoni pieces. Drizzle the olive oil over the top and then stir to coat. Sprinkle the Italian seasoning over the top and stir to combine. Add the shredded Mozzarella and then stir until all ingredients are well mixed.
• Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed and the tops are golden.

PEPPERONI PIZZA MUFFINS

Steps:

• Preheat oven to 400º F. Don't use muffin tin liners, they will stick to the muffins. Grease the muffin tin instead.
• Mix 1 1/2 cups flour, sugar, salt, basil, oregano, and baking powder. Add in vegetable oil, egg and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. Add in another 2 tsbp milk. Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full.
• Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with the second cup of cheese and several slices of mini pepperoni and bake for another 4-5 minutes at 350º F until cheese is melted. Serve immediately.

PEPPERONI PULL APART

Steps:

• To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water.
• Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10-12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil.
• Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each.
• Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again.
• Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing!

PULL APART PIZZA MUFFINS

Steps:

• Preheat oven 375 degrees.
• Prepare six standard muffin cups with nonstick cooking spray and set aside.
• In a large bowl, combine green peppers, olives, parmesan and pepperoni. Set aside.
• Pour pizza sauce into a separate bowl. Dip each piece of pizza dough into sauce, then roll in olive and cheese mixture.
• Place five pieces of coated pizza dough into each muffin cup. Allow to rest in a warm place for 30-45 min., then bake for 35-40 minutes.
• Transfer to a wire rack to cool for 5 minutes before removing from pan.