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Friday 19 December 2014
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Pepperoni and Cheese Pizza Pull Apart Bread Tailgate #SundaySupper

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Are you ready for some football food?

This week our #SundaySupper family is kicking off the start of football season by preparing our favorite tailgating treats!  Nothing says GO TEAM like a group of friends all digging into my perfectly puffed Pepperoni and Cheese Pull Apart Bread!

Pepperoni Cheese Pull Apart Bread 2

Ingredients
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Directions
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of your Bundt 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.

Pepperoni Cheese Pull Apart Bread 1
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the Bundt Pan in one piece.

Pepperoni Cheese Pull Apart Bread 3

7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I usually layer until about 2/3 of the pan is full. When I make this bread I definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd.  You can serve it hot or room temperaure, which makes it a great option if you are tailgating at the game or heading ove to a friend’s house.  And if you do decide to make the larger version, don’t worry.  It’s pretty tasty leftover too, so you can be sure it won’t be around for long.  You can also edit this recipe to create a delicious Garlic Parmesan Pull Apart to accompany any Italian themed dinner.  YUM!

Now run!  Go Long!
Head on over and check out some of these incredible gameday recipes to feed your home team!

The Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Don’t forget! If you happen to be just hanging around on Sunday, feel free to join the #SundaySupper family on Twitter throughout the day. We’ll also be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat to discuss our tailgating recipes! All you have to do is follow the #SundaySupper hashtag! On Pinterest, check out the group’s incredible pictures and recipes on our #SundaySupper Pinterest board!

3.8 from 5 reviews
Pepperoni & Mozzarella Pull Apart for a Tasty Tailgate #SundaySupper
 
Prep time
Cook time
Total time
 
Great recipe for feeding a crowd. May be served warm or room temperature. Optional marinara sauce on the side for dipping.
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • ⅓ cup favorite flavored dipping oil
  • 2 teaspoons garlic powder
  • 2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
  • 1 (7 oz) pkg sliced pepperoni
  • 1 (8 oz) pkg shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees F
  2. Separate pizza dough into small bite sized pieces.
  3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
  4. 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.
  5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
  6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
  7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

Visit Karen Parsons’s profile on Pinterest.




171 thoughts on “Pepperoni and Cheese Pizza Pull Apart Bread Tailgate #SundaySupper

  1. Hezzi-D
    Twitter: HezziD

    I made something similar a few weeks ago but I stuffed each piece of bread dough with the pepperoni and cheese-your version looks a lot easier! I’m totally using your recipe next time!

    Reply
    1. karenhartzell Post author

      That way is too labor intensive for me, even though it would be awesome if you have the time. This one is def faster and easier to throw together.

      Reply
    1. karenhartzell Post author

      Customizing the ingredients is the best! I think I may even attempt a ham and cheese one next time with a honey mustard dipping sauce. ok…now my own mouth is watering. lol

      Reply
        1. karenhartzell Post author

          I use an oil flavored with basil and parmesan. I think it adds to the layers of flavor with the garlic powder. You could easily use a good tasting olive oil and add some other spices that you enjoy, like an italian blend. It’s all on what you like. Enjoy!

          Reply
    1. karenhartzell Post author

      Let me know if it works out with the Vegan cheese! Sounds interesting that I would love to share the results!

      Reply
    1. karenhartzell Post author

      Yes. I do piece the dough out and toss it in the dipping oil. That way it’s easy to pull apart into pieces. Def let me know if you do a gluten free version. I have friends that would prob love to see it!

      Reply
      1. Melissa

        Karen:

        Do you thing frozen (and thawed) bread dough would do ok in place of an honest to goodness pizza dough?

        Thank you.

        Reply
        1. karenhartzell Post author

          I don’t see why not. I grew up with my mom doing that same exact thing. Texture may be slightly different but certainly not in a negative way. I am sure it will still be delicious!

          Reply
  2. Susan 30A EATS
    Twitter: fromagechick

    Never thought about making pull apart bread pepperoni style! What a great idea, especially for a #SundaySupper Tailgate! See you tonight on twitter @fromagechick!

    Reply
    1. karenhartzell Post author

      You should, Chris, but if you do want to lighten it up, leave out the dipping oil and try turkey pepperoni.

      Reply
    1. karenhartzell Post author

      I use a parmesan & basil flavored oil, but that suits my taste. You could use any flavor that suits you, garlic, italian, etc. Or to save the fat, you could also just use fresh or dried Italian seasoning.

      Reply
    1. karenhartzell Post author

      You’re like me then and want to tear right into it straight out of the oven. I can barely wait for it to cool sometimes.

      Reply
    1. karenhartzell Post author

      Feel free to try alternative topping they like. I think I will try black olives and maybe some mild banana pepper rings next time.

      Reply
    1. karenhartzell Post author

      Plus I love the fact that you don’t have to heat it if you don’t want to. Room temp is totally fine.

      Reply
  3. Chris
    Twitter: Canadian88

    Tried this tonight and found that it came out dry & tough to pull apart. Did I cook it too long or not use enough cheese when I made it?? Any thoughts??

    Reply
    1. karenhartzell Post author

      Hi Chris! Sorry to hear that. Did you coat the dough pieces in oil? Fresh or store bought dough? Did you alter the recipe at all?

      Reply
      1. Chris
        Twitter: Canadian88

        It was store bought dough…it is just tough to pull apart and the dough is very crusty…may have to try again with homemade dough and not cook as long (40 minutes)…I didn’t change the recipe at all.

        Reply
        1. karenhartzell Post author

          I would definitely start with decreasing the cook time, Chris. Plus maybe the dough was a little dry. The pepperoni, cheese and dipping oil should provide plenty of moisture.
          Good luck! Let me know how it goes!

          Reply
          1. Julie

            Same thing happened to me. I used the Boboli premade pie crusts. Every piece of dough was thoroughly covered in the oil. didn’t come out anything like your pic – will try again with a diffeent dough

          2. karenhartzell Post author

            Julie, did you say you used boboli pie crusts? If so, that dough is already prebaked, and it will not work the same as raw dough. Feel free to email me if you want to chat about how to make the recipe a success for you. :-)

  4. Starlia C.
    Twitter: lillfaeostar

    My kids are home for Christmas break and I think this would make a great surprise for them during movie time! Oh I can just anticipate the excitement! Yum! Thank you, for posting! :)

    Reply
  5. Karen

    Do all the ingredients get mixed up enough? What if you tossed everything together before you baked? I am definitely going to try this one. (Just came across on Pinterest).

    Reply
  6. Jill

    This truly does look awesome – I feel like I can smell it from here! :) I am wracking my brain trying to figure out how to make this without meat for my vegetarian daughter…and not just have cheesy bread. Do you have any ideas for non-meat mix-ins??

    Reply
    1. karenhartzell Post author

      You could do any pizza toppings that you like really, just watch the moisture content so the bread doesn’t get too soggy inside. Does your daughter like any of the meat substitute items? If she does, maybe try a faux sausage or I think they even have a faux pepperoni. :-)

      Reply
      1. Jill

        I think that Boca or Morningstar crumbles would taste good along with some well-patted-dry canned mushrooms and olives. I’ll let you know after we give it a try – thanks!!!

        Reply
  7. Kerri-Jo Sharp

    Is there another pan that you can use?? I don’t have a bundt pan and the store on base doesn’t have them either :(, military stationed overseas so I’m very limited :(
    Thanks,
    Kerri

    Reply
    1. karenhartzell Post author

      Hi Kerri! Great question! I would think a loaf pan would work by using a smaller qty or ingredients. You could probably even use a round cake pan starting with dough, then pepperoni, then cheese and then end with dough again. I think I need to do some experimenting myself this weekend. :-)

      Let me know what you try! Good luck!

      Reply
  8. deb

    This looks fabulous and going on our Super Bowl menu! 1 quick question…I’m unclear from the recipe, is there only 2 layers of the dough…the one you start with and then the one to top it all off?
    Thanks!
    Deb

    Reply
    1. karenhartzell Post author

      It’s actually 3 layers of dough pieces when I make it since I like the top to be bread, but you could also end with cheese. Mix it up if you like. :-)

      Reply
  9. Jamie

    Question….for the layers of dough, are they overlapped or just a single layer? I’m making it now and it doesn’t seem like there is going to be enough dough to make 3 full layers. Thanks!

    Reply
    1. karenhartzell Post author

      Remember the dough will spread as it bakes so the layers of dough pieces can have small spaces. It does not need to be a solid layer of dough pieces. :-)
      It also does not have to be three precise layers. It’s a pull apart. Have fun with it and don’t try and make it perfect. I am sure it will be delicious!

      Reply
  10. Marie

    KP~this looks so very scrumptious..can’t wait to make!! BUT I do have a question, that need clarification on.. the pre-made pizza dough, can that be the pizza dough from a can?? Like pillsbury or a store brand pre-made pizza dough that you would find in the refrigated case..starting to get a little nervous because that was what I bought to make this with and now just not sure if that’s what you used or something else. Read through all the wonderful comments but never saw this question being posed..saw one regarding frozen bread dough, but nothing refering to the ‘canned’ pizza dough.. thanks sooo much for your help!!

    Reply
    1. karenhartzell Post author

      Hi Marie,

      I have used both pre-made dough from my local grocery store (but not in a can), and made the dough from scratch. Both are fine. As for using the dough in the can, my mom made it that way growing up occasionally, so I am sure you are fine using what you bought. Let me know how everyone likes it. Enjoy!

      Reply
      1. Marie

        I guess I was thinking along lines of a monkey bread that calls for canned biscuits… with using the dough from a can do you think that need to adjust cooking time or ingredients in any way?? Thanks so much for your response Karen!! Can’t wait to make for my meeting tonight, and share with all my girlfriends!

        Reply
        1. karenhartzell Post author

          I have not made it with biscuit or canned dough in a long time. I can’t guarantee what time you need to bake yours, but start with 25-30 mins depending on how many layers you have, and then watch it closely from there. You don’t want to overcook it. Good luck!

          Reply
  11. Cindy Carper

    When I make this again, I will definitely spray the pan with cooking spray first. It did not say to do this in the recipe and I thought the oil in the recipe would take care of it…wrong! My bread did NOT come out in one piece, more like a lot of pieces. LOL Very good, just need to spray next time.

    Reply
    1. karenhartzell Post author

      In your pan non-stick, Cindy? Mine is and I do not spray it, but I had another person say their’s stuck too. I am guessing it may be the different brands of pans we all use. Hope it comes out better next time for you.

      Reply
    2. Lori

      I agree. The pan needs to be sprayed. I did brush the pan with the oil, but it wasn’t enough. I had a very hard time getting it out of the pan and a couple of pieces stayed in it. It tasted good, so the next time I make this, I’ll definitely spray the pan. The creator of this recipe might want to add a note to tell people to spray the pan. I’m glad I waited before inviting anyone over to eat this since it didn’t look so pretty when we ate it. I also dabbed the oil on the dough instead of tossing it with it so my hands would stay clean.

      Reply
      1. karenhartzell Post author

        Thanks for your feedback, Lori. As the creator of this recipe, I addressed the other reader’s comment as well, and I am guessing it must be because everyone uses different brands of pans.

        I never spray my pan, and it’s a coated, standard size, Calphalon brand, fluted pan. Sorry some of your pieces stuck. It also may be that, I toss my dough in the oil to fully coat the the pieces, I may use more flavored oil than you and your dabbing method. Glad you still liked it.

        Reply
  12. Rachel

    Karen,

    Do you think I could use a garlic butter to coat the pieces in place of the dipping oil and then omit the garlic in the recipe? Little Ceasers sells a little package of the same butter they use on their bread sticks and I thought that would be good, but don’t know if that will bake right. Any thoughts?

    Reply
    1. karenhartzell Post author

      Hi Rachel! I am sure you could use the dip from LC’s. It’s essentially margarine and garlic. Instead of coating each piece, I would drizzle it around in between pieces and layers. You don’t want it to be too buttery, but then again, maybe you do. :-) Butter is yummy! ha!

      Reply
  13. J. Logan

    I really want to make this but I do not own a bundt pan, I know, how can that even be possible but it is true. What could I use instead of a bundt pan?

    Reply
    1. karenhartzell Post author

      You can honestly use any pan. Try a small loaf pan or even a round cake pan, but just don’t add too many layers. You can even try making mini versions by adding your ingredients into a muffin tin, and reducing the bake time. Get creative and give it a whirl!

      Reply
  14. Colby Hewitt

    We just whipped it up and stuck it in the oven will let everyone know how it is. I’m sure it will be amazing! Thank you Karen for this awesome recipe. I always loved the rip n dip’s they sell in my work’s vending machine I am sure this will blow them out of the water!

    Reply
  15. Sharon

    This looks amazing…do you think it would be weird to use diced chicken? My husband is not a fan of processed meat…

    Reply
    1. karenhartzell Post author

      Sure. Use whatever ingredients your family likes. I also make one with buffalo chicken dip. Maybe that one is more to your husband’s preference. :-)

      Reply
  16. Heidi Stewart

    I love this recipe. The first one I made came out delicious! The second one I made, I accidently grabbed wheat pizza dough (was not paying attention to the labels). The dough didn’t bubble up as much and came out kind of hard and wasn’t anywhere near as enjoyable. Just a heads up, I would not use wheat dough, or at least cook it for a shorter amount of time.

    Reply
    1. karenhartzell Post author

      Thanks so much for the heads up on the wheat dough. I have never tried it with wheat, but it’s crossed my mind when I see it in the grocery store.

      Reply
  17. Melissa Collier

    I just tried this tonight and it turned out terrible! The dough was raw inside and I did everything the recipe said to do.

    Reply
    1. karenhartzell Post author

      Sorry it didn’t turn out for you. Was the bread browned on top when you took it out. Ovens do vary, so I am guessing you could have cooked it longer in your own oven.
      How many layers did you put in the pan?

      Reply

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