Pepperoni and Mozzarella Pull Apart for a Tasty Tailgate
Try this Pepperoni and Mozzarella Pull Apart for a Tasty Tailgate recipe, or contribute your own.
Try this Pepperoni and Mozzarella Pull Apart for a Tasty Tailgate recipe, or contribute your own.
- Carbohydrate 4.07176 g
- Cholesterol 0 mg
- Fat 0.04256 g
- Fiber 0.554399978637695 g
- Protein 0.9408 g
- Saturated Fat 0.00756 g
- Serving Size 1 1 recipe (6g)
- Sodium 1.456 mg
- Sugar 3.5173600213623 g
- Trans Fat 0.01288 g
- Calories 19 calories
Step-by-step
- Preheat oven to 375 degrees F
- Separate pizza dough into small bite sized pieces.
- In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
- Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.
- Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
- Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
- Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.
Traditional flat pizzas offer crisp crusts and distinct slices, whereas this ring-shaped pull-apart version transforms the standard pie format into a modular, tear-and-share loaf baked inside a fluted tube pan. While flatbreads require a pizza stone and a wooden peel to achieve proper bottom crust browning, this dough bakes entirely enclosed in a metal mold that conducts direct heat to the exterior while trapping steam inside. Professional kitchens frequently utilize pre-made dough shortcuts to save labor without sacrificing structural integrity, provided the yeast dough is handled properly. Because fat acts as a moisture barrier between the dough pieces, tossing each bite-sized portion evenly in flavored oil prevents the loaf from fusing into a dense, unyielding mass during the rise.
Mastering the Bundt Pan Bake
Achieving uniform doneness in a deep tube pan requires careful temperature management and proper layering technique. Preheat the oven precisely to 375 degrees Fahrenheit to ensure the exterior sets before the interior dough becomes gummy. Distribute the pepperoni and shredded mozzarella evenly between the dough layers so pockets of melted dairy do not pool against the metal surface and burn. Bake the loaf until the internal temperature reaches 200 degrees Fahrenheit and the crust achieves a deep golden brown, which typically requires 30 to 40 minutes of total baking time. Invert the pan immediately onto a cutting board upon removal to release the loaf cleanly before the sugar in the dough adheres to the metal.
- If the top browns too quickly before the center cooks through, tent the pan loosely with aluminum foil for the final 10 minutes.
- Store leftover portions in an airtight container at room temperature for up to two days, or freeze the baked loaf whole for up to one month.
- Reheat refrigerated or thawed pull-apart bread in a 350-degree oven for 10 minutes to restore crust crispness.
