Pull Apart Pizza Bread Food

GARLIC AND HERB PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

KIDS CAN MAKE: PULL-APART PIZZA BREAD

Steps:

• Position an oven rack in the center of the oven, and preheat to 400ºF. Brush the bottom and sides of a 9-by-5-inch loaf pan with oil.
• Pour the 3 tablespoons oil onto a large dinner plate, and sprinkle with 1/2 teaspoon salt. Pinch off pieces of dough the size of Ping-Pong balls, and roll them into rough balls. Roll each dough ball around in the salted oil until all sides are coated.
• Put half the balls in the prepared pan, squishing them together. Spread half the sauce over the balls, then sprinkle with half the pepperoni, mozzarella and Parmesan. Repeat with the remaining dough balls, sauce, pepperoni and cheeses.
• Put the loaf pan on a rimmed baking sheet (to catch any drips), and bake until the bread is puffed up and golden brown, about 25 minutes. Cover loosely with foil, and continue to bake until the bread is cooked through in the middle, about 25 minutes. Let it rest in the pan for 10 minutes, then use dry oven mitts or kitchen towels to carefully unmold. Sprinkle generously with Parmesan, and serve hot. (Let your guests pull the bread apart!)

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.

PULL APART PIZZA

Steps:

• Cut breadsticks into quarters or pizza dough into small pieces. Remove pepperoni from package and cut into smaller pieces; save remainder for another use. Mix all ingredients in a bowl and toss so oil is spread evenly., Spread mixture in greased 13x9-in. baking dish or fluted tube pan. Bake at 350° for 35 minutes or until top is brown. Be sure center is thoroughly cooked; if not, continue baking and check every 5 minutes until done. Flip pizza onto serving plate and serve with marinara sauce for dipping if desired.

BISQUICK PIZZA PULL APART BREAD

Steps:

• Heat oven to 425 degrees. Grease square pan 9x9.
• Sautee the onion and bell pepper in the oil until the mixture is translucent.
• Mix Bisquick, tomatoes, half of the cheese and milk in a medium bowl until a dough forms. Mix remaining cheese, pepper and onion mixture, pepperoni and pizza sauce in a small bowl.
• Drop half the dough by tablespoonfuls closely together in the pan. Spoon half the cheese mixture over dough. Drop remaining doug over the cheese mixture. Top with the remaining cheese mixture.
• Bake about 20-25 minutes until golden brown.
• Serve warm.