PEPPERONI PIZZA MONKEY BREAD RECIPE BY TASTY
Despite this party appetizer's name, cheesy pull-apart goodness is no monkey business. Flaky biscuit dough, marinara sauce, cheese, and pepperoni are baked together in a bundt pan, then you dig right in, with more marinara sauce for dipping. Make this indulgent recipe your own by replacing the pepperoni with your favorite pizza toppings.
Provided by Betsy Carter
Categories Snacks
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
- Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
- Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
- In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
- Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
- Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
- Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 767 calories, Carbohydrate 75 grams, Fat 42 grams, Fiber 4 grams, Protein 25 grams, Sugar 16 grams
PEPPERONI BREAD
Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?
Provided by Martha Katz
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
- Bake in preheated oven for 40 minutes, or until golden.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g
PEPPERONI PIZZA LOAF
This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham, too. It's tasty served with warm pizza sauce for dipping. -Jenny Brown, West Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 slices.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.
Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 827mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
EASY PEPPERONI BREAD
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Provided by MARBALET
Categories Appetizers and Snacks Meat and Poultry
Time 12h15m
Yield 20
Number Of Ingredients 8
Steps:
- Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
- Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
- Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g
PEPPERONI PIZZA QUICK BREAD
A quick bread full of pepperoni and cheese that takes 10 minutes to prepare and is ready to serve in a little over an hour. Great with soup or salad or as a stand alone snack or appetizer!
Provided by boldlyreal
Categories Quick Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 F and spray a loaf bread pan with non stick cooking spray.
- 2. Add the flour, baking powder, salt, pepper, and baking soda to the bowl of a stand mixer and mix to combine. Slowly add the eggs and Olive oil, mixing until just combined. Add buttermilk, 1 1/4 cup of the mozzerella cheese, the 2 other cheeses, and the pepperoni and mix until just combined. Pour half the batter into the prepared bread pan, top evenly with the marinara sauce, then pour the remaining batter over the sauce. Top with the Italian seasoning and the remaining 1/4 cup mozzarella cheese.
- 3. Bake for 45 to 55 minutes or until a toothpick comes out clean from the center. Let cool for 15 minutes before removing from the pan. Slice the bread and serve with Giardiniera relish on the side.
Nutrition Facts : Calories 380.2, Fat 25.9, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1082.8, Carbohydrate 16.9, Fiber 0.9, Sugar 2.9, Protein 19
PEPPERONI PIZZA BREAD LOAF
"This flavorful bread is delicious by itself," assures Rena Malek of Dubuque, Iowa. "But my husband likes to spoon a little pizza sauce on a slice, sprinkle it with mozzarella cheese and microwave it until the cheese melts."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound).
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the pepperoni, mushrooms and cheeses.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 236mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERONI LOVER'S FRENCH BREAD PIZZA
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
Provided by Dawn Perry
Categories easy, weekday, weeknight, pizza and calzones, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
- Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.
PEPPERONI PIZZA BREAD RECIPE - (4.4/5)
Provided by á-36161
Number Of Ingredients 6
Steps:
- Spray the counter with non stick spray. Roll thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis and mozzarella cheese over the dough. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, onto a baking sheet that has been sprayed with non stick spray. Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Cover dough with plastic wrap that has also been sprayed with non stick spray. Let dough rest for about 45 minutes in a warm place. Bake in preheated 350 degree oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool a bit and slice. Dip bread slices into prepared pizza sauce.
OVEN-BAKED PEPPERONI PIZZA BREAD
Please the pizza lovers with Oven-Baked Pepperoni Pizza Bread. Juicy plum tomatoes and Parmesan make this Oven-Baked Pepperoni Pizza Bread a crowd fave!
Provided by My Food and Family
Categories Italian Food
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheets. Bake 5 min. or until lightly browned.
- Layer bread slices and tomato slices alternately in large cast-iron pan, overlapping rows as necessary to fit; cover with pasta sauce.
- Top with pepperoni and cheeses; cover.
- Bake 30 min. or until heated through, uncovering after 20 min.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 2 g, Protein 8 g
PEPPERONI PIZZA BREAD FOR THE BREAD MACHINE
I have not made this yet but DS (the pepperoni lover) is dying for me to do it. Anything in the bread machine has got to be good! From a 1999 school cookbook. Times depend on your bread machine so judge accordingly.
Provided by LAURIE
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Measure carefully.
- Place all ingredients except pepperoni into bread machine in order as directed by manufacturer.
- Add pepperoni (I think I will chop it up) 10 minutes before last kneading cycle ends (or at raisin/nut signal if your machine has it).
- Use basic white cycle and medium or light crust color.
- Do not use delay cycle.
- When baked remove from pan and cool on wire rack.
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