Pepperoni Pizza Pull-Apart Bread

Pepperoni Pizza Pull-Apart Bread

I haven’t been this excited about something since the last time I saw the words “Honey Boo Boo on my DVR. I may or may not have made the claim in last week’s newsletter that the recipe I was posting today is my new favorite recipe on the site … of all time. In existence. Ever.

Allow me to introduce you to Pepperoni Pizza Pull-Apart Bread, featuring 20 layers of homemade dough sandwiched together with tangy tomato sauce, shredded mozzarella and pepperoni slices, which are then stacked and brushed with melted garlic butter. Are you still with me?

What more could you need in a back-to-school (or in my case, back-to-football season) snack? While developing this recipe, I shared the below snap on Instagram as a quick tip for getting bread to rise: Turn your dryer into an at-home proofing box! Simply run your dryer for a few minutes then shut it off. Place your covered bowl of dough inside and shut the door.

Using Your Dryer as a Bread-Proofing Box

Soon enough the Interwebs lit up with excitement and countless other suggestions for the perfect warm, dark places for getting a rise (sorry, I had to) out of your dough. I filed this recipe under the “Foods I Could Eat My Body Weight In” category, but I’ll let you be the judge of that.

Pizza Dough in Mixer

Risen Pizza Dough

Pizza with Sauce

Pizza Strips

Pizza Squares

Pizza Squares Stacked in Pan

Pepperoni Pizza Pull-Apart Bread in Pan

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Pepperoni Pizza Pull-Apart Bread

Yield: Makes one 9-inch loaf

Prep Time: 2 hours (includes proofing)

Cook Time: 30 min

Ingredients:

For the dough:
2 3/4 cups all-purpose flour, divided
2 teaspoons sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast (1 envelope)
1/3 cup whole milk
6 Tablespoons (3/4 stick) unsalted butter
1/4 cup water
2 large eggs, at room temperature

For the toppings:
1/2 cup pizza or marinara sauce
1 cup shredded mozzarella cheese
1/4 cup sliced pepperoni
2 Tablespoons unsalted butter, melted
2 cloves garlic, minced

Directions:

In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.

In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.

Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.

Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.

Stop the mixer and add 1/2 cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.

Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.

Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. (See Kelly's Notes.)

Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20"x11". Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. (See Kelly's Notes.)

Trim the edges, discarding any scraps, to make straight sides along the rectangle.

Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. (See Kelly's Notes.)

Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.

Preheat the oven to 350FºF.

Stir together the melted butter and minced garlic.

Place the loaf pan on a baking sheet and bake it for 15 minutes.

Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.

Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Kelly's Notes:

One of the most effective ways I've found to proof any type of bread is to run my dryer for a few minutes, and then shut it off and place the covered bowl of dough inside. Shut the dryer door and voila! Your very own warm, dark proofing box.

Feel free to get creative with your toppings, opting for any combination of your usual favorites, such as olives, peppers, sausage, etc.

It helps to have a very sharp knife or pizza wheel for cutting the dough into strips and squares.

Dough recipe adapted from Chez Us.

 

Comments

  1. 5
    #

    says

    Good lord. I want to say more, but it’s hard to type without looking away from the photographs, and I’m not willing to do that. I love the dryer idea, too, by the way – I have the hardest time getting a good rise out of my doughs, and this may be a lifesaver!

  2. 15
    #

    Kirsten says

    Could you use Pepperidge Farm puff pastry instead of making the dough??

    • Kelly Senyei replied: — September 19th, 2012 @ 5:22 pm

      Hi Kirsten – I haven’t made it using packaged puff pastry, so I cannot say with certainty that you’ll get the same result, but I would guess that store-bought pizza dough would provide a closer result than puff pastry. Hope this helps!

  3. 16
    #

    Laura says

    What a great tip to allow dough to rise in the dryer! By the way, I discovered your blog after I started reading your Dummies book on food blogging. I had a food blog for about six months and abandoned it because it was taking too much time (I’m a perfectionist!) but I’m thinking about getting back to it. I really appreciate how positive and motivating your book is to get started in food blogging. The pizza looks wonderful too!

    • Kelly Senyei replied: — September 19th, 2012 @ 10:41 pm

      Thanks so much, Laura! Don’t hesitate to be in touch if you ever have any questions. You can reach me at kelly@justataste.com. So glad you’re enjoying the book!

  4. 22
    #

    says

    That proofing idea is brilliant! I almost always leave my dough to rise in the laundry room as it is, but this takes it to the next level. Definitely tucking that knowledge in my back pocket.

  5. 25
    #

    says

    Made this last night for the football crowd…it was gone in seconds! Such a cool presentation and the dough was so easy to work with. Will definitely become a household favorite!

  6. 30
    #

    Yoey says

    This was great! I used a pasta sauce, and I think a thicker pizza sauce would work better as much of mine cooked out the bottom (i think? or maybe I didn’t put enough on), but it was still great! The dough ended up incredible…just perfect consistency baked and how it peals off in the layer, delicious. I’m actually thinking it could almost serve as a savory bread more than just variation on pizza. Maybe something with cheese and veggies, more harvest oriented for thanksgiving/fall. As per all the recipes posted on Justataste, I am always amazed with the success I have. You test out and create recipes that are replicable in form and taste, even for a guy who just uses his hands/a spoon for mixing…k barbaridad–una maravilla!

    • Kelly Senyei replied: — October 15th, 2012 @ 10:30 am

      I absolutely love your comments, Yoey! I’m so glad you enjoyed the pizza pull-apart bread and I hope you’re doing well!

  7. 31
    #

    says

    just made this last night and it was WONDERFUL. great recipe. this is the first time I ever used yeast and made a dough from scratch before too :)

  8. 32
    #

    Sarah says

    Can you make the dough in a bread machine? I’m without a stand mixer, so I’m trying to figure out the easiest way to make this!

  9. 33
    #

    Deana says

    this looks really good, but i have a very small kitchen (live in a trailer no counter space to roll dough) and was wondering if this would be just as good with Grands biscuits pulled apart then layered? I guess i could shape/cut them into squares but probably wouldnt get same taste results. any suggestions

  10. 35
    #

    Stacey says

    I tired this tonight and it didn’t turn out good at all. The middle layers weren’t even cooked, they were still raw dough. Anyone else have this issue?

  11. 36
    #

    Nikita says

    I’m having the same problem as the commenter above – I followed the instructions to the absolute letter but mine came out totally wrong… it was still almost raw in the middle! What could have happened?!

  12. 37
    #

    Andrea says

    Hi Kelly.. quick question: the all purpose flour that is used .. is it bread flour or flour used in cakes etc. ( sorry .. silly question, i know).. love your blog.

    • Kelly Senyei replied: — February 8th, 2013 @ 10:58 am

      Thanks, Andrea! It’s just regular ol’ all-purpose flour :) Enjoy!

  13. 38
    #

    Andrea says

    Hi Kelly.. I made this bread over the weekend and it was absolutely SCRUMPALITIOUS !!!! Hy husband and I finished up most of it and that was all we managed to have for dinner. Thank for the lovely recipe. Am a huge fan of ur blog !! .. Cheers, Andrea

  14. 39
    #

    Lynn says

    Hi all! I love this recipe :) I cheat though and use the prepared dough from Trader Joes. It’s just like dough you would make yourself and does a wonderful job in this recipe!

  15. 40
    #

    Jack Florey says

    We actually made this dish tonight, though we didn’t follow the instructions exactly. For one, we added green bell pepper brunoise and made our own pasta sauce (it’s much easier than it sounds and TOTALLY WORTH THE EFFORT).

    As for the extra dough that was trimmed off the sides of the pre-cut pie? Rolled it up into individual biscuits and baked in muffin tins for the dog :)

    All in all, this recipe is freaking delicious.

    Make it!

    BTW: Using the dryer as a proofing box? Pure genius.

    • Kelly Senyei replied: — April 16th, 2013 @ 8:46 pm

      Love your addition of green pepper and homemade marinara, Jack! So glad you enjoyed the recipe :)

  16. 42
    #

    says

    Can I just say…you are a genius? I’m at the fitness center working out with iPad in hand when I found this beauty! I can’t wait to finish so I can get to the market. Being a New Orleans gal, I’m going to try my hand at making one to reflect our most famous sandwich, the muffuletta ! Humm, can’t wait!

    • Kelly Senyei replied: — August 22nd, 2013 @ 1:12 pm

      Love this idea, Tina! And love even more that you’re working out while planning your next meal. We must be long-lost sisters :)

  17. 45
    #

    Fay says

    I laughed when I read you put you dough into the dryer….only because I always put my dough in the car, on the seat or on the dashboard, it all depends on how warm it is outside .

  18. 46
    #

    David Guzmán says

    Made tris recipe followed to a tee – except I made a second loaf with spinach instead of pepperoni, and doubled the garlic – unbelievably delicious

    • Kelly Senyei replied: — February 28th, 2014 @ 2:59 am

      Awesome! So glad you enjoyed the recipe, David!

  19. 48
    #

    Susan says

    I set my bowl of dough on a heating pad on lowest setting to rise, but I like the idea of the dryer. Also I recently read to use bottled water in the dough as the chemicals in tap water affect the rising ability. Hmm. Haven’t tried it yet though.

  20. 49
    #

    says

    I too have used the dash-board-proof-box method. Love the dryer idea! No longer will I have to wait for sunny bread weather! Wait, if I use the dryer, that means I can’t use it as a dresser drawer!

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