Pepperoni Pull Apart Muffins Recipes

PEPPERONI PIZZA PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees. Cut the bread in a cross-wise pattern, without cutting through the bottom crust.
• Place the bread on large piece of foil (enough to wrap the entire loaf). Insert cheese slices and pepperoni between the cuts.
• Combine the melted butter, garlic salt, and Italian seasoning. Brush over stuffed bread with a pastry brush. Sprinkle with Parmesan cheese.
• Wrap bread completely in foil and bake for 15 minutes. Unwrap the bread and bake 5-10 more minutes, or until cheese is melted and bread is golden brown. Serve with warm marinara sauce for dipping.

AIR FRYER PULL-APART PEPPERONI-CHEESE BREAD

Steps:

• Shape a large sheet of aluminum foil into a pan with 2-inch-high sides to fit the bottom of your air fryer. Spray with nonstick cooking spray.
• Preheat air fryer to 390 degrees F (200 degrees C) for 15 minutes.
• Roll pizza dough into 1-inch balls, and place in a single layer in the aluminum foil pan. Sprinkle with pepperoni, oregano, red pepper, and garlic salt. Brush with melted butter and sprinkle with Parmesan cheese.
• Place pan in the bottom of the air fryer and cook for 15 minutes. Sprinkle bread with mozzarella cheese and cook until cheese is melted and bubbling, about 2 more minutes. Remove from air fryer using tongs to pull the sides of the pan up and out of the machine.

PEPPERONI PULL APART MUFFINS

Steps:

• Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the pepperoni pieces. Drizzle the olive oil over the top and then stir to coat. Sprinkle the Italian seasoning over the top and stir to combine. Add the shredded Mozzarella and then stir until all ingredients are well mixed.
• Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed and the tops are golden.

PEPPERONI & MOZZARELLA PULL APART FOR A TASTY TAILGATE #SUNDAYSUPPER

Steps:

• Preheat oven to 375 degrees F
• Separate pizza dough into small bite sized pieces.
• In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
• Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
• Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
• Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

PEPPERONI PIZZA MONKEY BREAD

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
• Cut each biscuit into quarters and place in a large mixing bowl.
• Drizzle the melted butter and olive oil over the top of the cut biscuits in the bowl.
• Sprinkle the Italian seasoning, garlic, pepperoni, Mozzarella cheese, and Parmesan cheese over the top. Gently mix until well combined.
• Pour the mixture evenly into the prepared pan.
• Bake for 30-35 minutes or until the biscuit dough is golden brown and the cheese is bubbly.
• Remove from the oven and allow to rest for 5-7 minutes before inverting onto a serving platter.
• Serve with marinara sauce, if desired.

PEPPERONI PULL APART BREAD PERFECT FOR A SUPER BOWL CROWD

Steps:

• Preheat oven to 375 degrees F
• Separate pizza dough into small bite sized pieces.
• Layer dough pieces in bottom of bundt or fluted tube pan, drizzle lightly with some of the flavored dipping oil
• Layer sliced pepperoni, shredded cheese and sprinkle with garlic powder.
• Repeat with layers again making sure to drizzle the dough pieces with dipping oil before layering on the pepperoni, cheese, and garlic powder.
• End the final layer with dough pieces an a drizzle of dipping oil and garlic powder.
• Bake in preheated oven until the bread is browned and cooked through in the center, 30-40 min
• Remove from oven, and cool. When cool the bread should flip easily out of the pan.

PULL APART PEPPERONI BREAD

Steps:

• Preheat the oven to 350 degrees
• Cut pizza dough or biscuits into quarters (as shown in the photo)
• Cut the pepperoni into smaller pieces
• Mix all the ingredients in a bowl and toss (you can add a little olive oil if you need to - sometimes the biscuits stick together a little - but no more than a couple of tablespoons)
• Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
• Flip over on to a plate while it's still hot.
• Serve with a bowl of pizza sauce and enjoy!

PULL-APART BREAD WITH PEPPERONI AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
• Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
• Bake in the preheated oven until mozzarella has melted, about 12 minutes.

PIZZA PULL-APART BREAD

Steps:

• Preheat oven to 400F degrees. Spray a bundt pan with nonstick cooking spray.
• Cut each biscuit into 4 pieces, place in a bowl. Toss biscuit pieces with oil and set aside.
• In a separate bowl, combine remaining ingredients; mix well.
• Add biscuits; toss well to coat.
• Arrange in the prepared Bundt pan.
• Bake at 400F degrees for 15 minutes (or until golden).
• Turn bread out of pan onto a serving plate while still warm.

PEPPERONI PIZZA PULL-APART BREAD

Steps:

• Note: May also be made in a Bundt pan like my Cheesy Onion Monkey Bread
• Preheat oven to 350 degrees F. Spray a 13 x 9-inch pan with cooking spray. Set aside.
• Open tubes of pizza crust but DO NOT unroll. Cut in 1-inch pieces (that resemble pre-cut biscuits), then cut each circle into quarters.
• Cut pepperoni slices into quarters as well.
• Place all ingredients, except olive oil and pizza sauce, in a large bowl and toss well to combine. Drizzle with the olive oil and toss so that all the pizza dough is coated with oil.
• Turn into prepared pan, distributing evenly.
• Bake at 350 degrees F for 30-35 minutes or until golden brown on top and dough in the center is cooked.
• Serve with pizza sauce for dipping.

PULL APART PIZZA BREAD RECIPE

Steps:

• Preheat oven to 325°F. Stir together mozzarella, pepperoni, Parmesan, basil, parsley, and oregano in a large bowl. Combine oil and garlic in a small bowl, and drizzle over cheese mixture. Cut biscuits into quarters; add dough pieces to cheese mixture, and toss gently to coat. Transfer mixture to a lightly greased nonstick Bundt pan, and bake in preheated oven until top is golden and a wooden pick inserted in center comes out clean, 45 to 50 minutes.
• Let bread rest in pan about 5 minutes. Remove bread from pan, and garnish with additional Parmesan and basil. Serve with marinara sauce.

PULL APART PIZZA BREAD

Steps:

• Preheat oven to 350 degrees F.
• Open biscuits and cut each one in half. Use palms of hands to and reshape into rounds again.
• Spread some sauce on a biscuit, top with cheese and pepperoni slices. Top with another biscuit, sauce, cheese, pepperoni and repeat.
• When you have a pile, line them up sideways in a loaf pan lined with parchment paper until they're all done and lined up in the pan.
• Sprinkle with garlic salt and oregano. Add extra cheese on top of everything.
• Bake for about 30 minutes or until top is golden brown and take out.
• Allow to rest in pan for 5 minutes and serve.

PEPPERONI PULL APART

Steps:

• To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water.
• Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10-12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil.
• Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each.
• Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again.
• Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing!

PEPPERONI PULL-APART BREAD

Steps:

• 1 In a large bowl or the bowl of a stand mixer, combine the flour, baking powder, oregano, sugar, salt and yeast, making sure to keep the salt and yeast on separate sides until you begin
• 2 Whisk or stir together until thoroughly combined
• 3 Make a well in the center, add the water, and using a flexible spatula, wooden spoon or even the dough hook of a stand mixer, stir the dough by hand until it starts to come together
• 4 Now, either flour a work surface and knead the dough by hand, or attach the dough hook and knead in the stand mixer
• 5 If you are doing it by hand, it should take 10 to 12 minutes of continual kneading
• 6 If you are doing it with the stand mixer, 6 minutes on medium speed should do the trick
• 7 What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky
• 8 Cover the bowl with a clean dish towel, plate or greased plastic wrap, and let the dough rise in a warm spot until doubled in size, 35 to 45 minutes
• 9 Generously grease the inside of an 8 1/2-by-4 1/2-inch (900 grams) loaf pan with olive oil
• 10 As soon as the dough has risen, gently deflate it and tip it out onto a flour-dusted work surface
• 11 Pat or roll it out to a rectangle that is 10 by 14 inches (25 by 35 centimeters)
• 12 The dough can be sticky, so don't be shy about dusting your hands, rolling pin and counter with flour
• 13 Brush the top with the sriracha, and distribute the 8 pieces of cheese evenly over the dough
• 14 Place 2 slices of pepperoni on each slice of cheese and then top with a basil leaf
• 15 Using a sharp knife or bench scraper, cut the rectangle into 8 equal squares
• 16 Take each square and fold it in half like a book
• 17 Stack them side by side in the pan with the filling a bit exposed at the top
• 18 If your pieces are not of completely equal thickness, place the thinner pieces at the two ends of the pan and save the thicker ones for the middle
• 19 This will keep the dough from rising and baking over the edge
• 20 Then let rise, covered with a bowl large enough to fit over the pan, a large reusable zip-top bag or greased plastic wrap, for about 15 minutes, or until the dough is puffy and just a little higher than the edge of the pan
• 21 Meanwhile, preheat the oven to 400 degrees with a rack in the middle position
• 22 Once the dough has risen, uncover the pan and place on a rimmed baking sheet to catch any sauce or cheese that may bubble over
• 23 Bake for about 25 minutes, or until the top is pale golden brown
• 24 Brush the top of the loaf all over with some of the oil
• 25 At this point, the bread will not be cooked through
• 26 Cover loosely with aluminum foil to prevent the top from burning and bake for an additional 20 to 25 minutes, or until a tester inserted in the center of the loaf comes out mostly clean with no raw dough (you may get melted cheese, depending on where the tester lands)
• 27 Brush the top of the loaf with another light coating of olive oil, then let cool in the pan for 20 minutes before pulling apart and tearing and sharing, removing the loaf from the pan first, if desired