This delightful recipe takes its inspiration from a classic version found on the Pillsbury website. Imagine a ring of dough filled to the brim with gooey cheese and savory pepperoni—what’s not to love? While the original called for Grands biscuits, I knew I could elevate it to a whole new level. I envisioned a melty concoction packed with garlic, Asiago cheese, and chunks of mozzarella. Truly, a hot, cheesy masterpiece that’s worth every calorie!
Instead of making my own dough, I opted for a local pizzeria’s pizza dough from Giovanni’s, which I absolutely adore. At just $1.99 for a generous 20-ounce ball, it was a no-brainer for my busy schedule filled with other culinary endeavors. I bought two balls, and once home, I cut the dough into smaller pieces, stuffing each with pepperoni and mozzarella cubes.
Next, I rolled them into balls and nestled them into a Bundt pan that I had generously coated with olive oil, minced garlic, and oregano—don’t forget the shredded Asiago! If you prefer, you can swap in Parmesan or any hard cheese of your choice, but I have a special fondness for Asiago. Are you familiar with those delectable Asiago bagels from Panera? Let’s just say I have a close relationship with them.
I layered the stuffed dough balls in two tiers, generously sprinkling fresh Asiago cheese and adding a bit more oregano for good measure—herbs are practically vegetables, right? About 45 minutes later, your family will be glued to the oven, captivated by the mouthwatering aroma wafting through the air. And when it’s finally time to serve, expect hugs and compliments galore.
Ingredients:
- 2 balls of pizza dough
- 2 cups shredded Asiago, Parmesan, or any hard cheese
- 1 pound mozzarella, cut into 1-inch cubes
- 1 package of sliced pepperoni
- 1/4 cup olive oil
- 4 cloves fresh pressed garlic
- 1 tsp dried oregano
Instructions:
- Preheat your oven to 375ºF. In a small bowl, mix together the olive oil, garlic, and oregano.
- Grease a Bundt pan with one tablespoon of this aromatic blend.
- Divide the dough into golf ball-sized pieces. Flatten each piece slightly, then layer two slices of pepperoni and one cube of mozzarella on top.
- Pinch the dough around the filling to form a ball.
- Scatter a handful of shredded Asiago at the bottom of the Bundt pan. Arrange the first layer of dough balls in the pan.
- Brush the tops of the balls with the garlic mixture and sprinkle more Asiago over them.
- Place a second tier of dough balls on top of the first, brush with the garlic mixture, and finish with another handful of Asiago. A final shake of oregano will add a lovely green touch.
- Bake for 45 minutes, or until golden brown and bubbling. Serve it up and relish in your newfound title as the culinary queen of your kitchen!
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In summary, this delicious Pepperoni Pull Apart Bread is a crowd-pleaser that combines simple ingredients with a touch of creativity. With its cheesy, garlicky goodness and easy preparation, it’s sure to become a favorite at your gatherings!