Try this Bubble Pizza Bread recipe
- 1/4 cup parmesan cheese shredded
- 1 roll of biscuit dough
- 1 cup pizza sauce
- 1 1/2 cups mozzarella cheese (or cheddar) shredded
- toppings as desired
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- instructions
- preheat oven to 375â°f.
- cut each biscuit into 4 pieces using kitchen sciss
- in a large bowl toss biscuit pieces, pizza sauce, toppings and 1/2 cup of cheese.
- spoon biscuit pieces into a well greased 9ã—9 pan.
- top with remaining cheese and bake an additional 5
- Carbohydrate 6.14410000519392 g
- Cholesterol 16.2900000137708 mg
- Fat 6.19250000523483 g
- Fiber 1.26000000106514 g
- Protein 8.945400007562 g
- Saturated Fat 3.76380000318173 g
- Serving Size 1 1 (83g)
- Sodium 455.750000385268 mg
- Sugar 4.88410000412877 g
- Trans Fat 0.19690000016645 g
- Calories 117 calories
Step-by-step
- Preheat oven to 375°F.
- Cut each biscuit into 4 pieces using kitchen scissors or a knife.
- In a large bowl, toss biscuit pieces, pizza sauce, toppings and 1/2 cup of cheese.
- Spoon biscuit pieces into a well greased 9×9 pan. Top with toppings. Bake for 15-20 minutes or until lightly browned and centre seems cooked.
- Top with remaining cheese and bake an additional 5 minutes or until cheese is melted and bubbly. Broil to brown if desired.
The Mechanics of Reworked Dough
Working with commercially prepared canned biscuit dough requires understanding how leavening agents behave under heat. When these dough rounds are quartered and tossed directly in a mixing bowl with liquid ingredients like pizza sauce, the exterior starches hydrate unevenly. Kitchen shears provide the cleanest cut for dividing each biscuit without compressing the delicate layers. Baking this assembly at 375 degrees Fahrenheit allows the chemical leaveners trapped inside the dough pieces to expand rapidly before the outer crust sets entirely, creating distinct pockets of steam and air throughout the bake.
Sequencing the Bake and Cheese Distribution
Temperature control dictates the success of a heavily dairy-laden casserole. Adding the entire quantity of mozzarella at the initial mixing stage causes the cheese to melt into the dough prematurely, locking in excess moisture and preventing the interior from cooking through. Incorporating only a partial amount of the cheese for the initial 15 to 20 minutes allows the dough pieces to reach structural integrity. Layering the remaining shredded mozzarella during the final five minutes prevents the proteins from burning while achieving a golden, bubbling surface. Broiling the pan at the very end requires direct visual monitoring for exactly 60 to 90 seconds to avoid bitter charring on the parmesan.
