Pepperoni Pizza Pull-Apart Bread
Garlic-butter finishing—the restaurant trick of brushing hot bread the moment it leaves the oven—makes every piece smell like the best corner of a pizzeria, and it works beautifully at home. I shape…
Ingredients
- 2 pounds refrigerated pizza dough
- 8 ounces shredded low-moisture mozzarella
- 5 ounces mini pepperoni
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, finely grated
- 1/4 cup finely grated Parmesan
- 1 tablespoon chopped fresh parsley
- 1/2 cup marinara sauce, warmed
- as needed amount olive oil or cooking spray
Instructions
- Heat the oven to 375°F. Grease a 10-inch Bundt pan generously with olive oil or cooking spray, getting into the center tube and all the ridges so the holiday wreath releases cleanly.
- Cut the pizza dough into about thirty 1-inch pieces. Flatten one piece in your palm, place a pinch of mozzarella and one mini pepperoni in the center, then pinch the dough closed. Repeat with the remaining dough, cheese, and pepperoni.
- Arrange the filled dough balls in the prepared Bundt pan in an even layer, keeping the seams tucked underneath. Do not pack them tightly; a little room lets the bread bake into soft, pull-apart sections.
- Stir together the melted butter and grated garlic, then brush half of it over the dough. Sprinkle with half of the Parmesan and bake for 30 to 35 minutes, until the top is deeply golden and the center feels firm when gently pressed.
- Let the bread rest in the pan for 5 minutes. Place a large serving plate over the pan, carefully invert it, and lift the pan away. A short rest keeps the cheese inside instead of on the plate.
- Brush the hot wreath with the remaining garlic butter, then scatter over the remaining Parmesan and parsley. Set a bowl of warm marinara in the center and serve while the cheese is stretchy and the bread is easy for little hands to pull apart.
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