Pepperoni Pull-Aparts
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Pepperoni Pull-Aparts

Pepperoni Pull-Aparts

A fabulous addition to any appetizer menu using Gold Medal™ All Trumps™ pizza dough featuring ingredients already on-hand.

Servings: 8 servings (1 serving = 1/8 of pan with 1/4 cup marinara)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Olive oil
2 Tbsp
Garlic powder
1 tsp
Red pepper flakes, crushed
1/2 tsp
Oregano, dried
1 tsp
Thyme, dried
1 tsp
Mozzarella cheese, shredded
8 oz
2 cups
Parmesan cheese, grated
2 oz
1/2 cup
Pepperoni, chopped
3 oz
1 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Marinara sauce, warmed
1 lb
2 cups
Prep
  1. Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight or 3-5 hours at room temperature.
  2. Cut dough ball into 3/4-inch cubes using a bench knife.
Assembly
  1. Combine olive oil, garlic powder, red pepper flakes, oregano, thyme, mozzarella cheese, parmesan cheese and chopped pepperoni in large bowl.
  2. Add dough cubes and toss gently to evenly distribute ingredients.
  3. Evenly deposit dough into sprayed 10-inch round, deep-dish pizza pan; bake as directed until golden brown.
BAKE:
TEMP
TIME
Convection Oven*
350°F
18-23 minutes
Standard Oven
400°F
23-27 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Finishing
  1. Remove from oven and allow to cool for 5 minutes before serving with warm marinara sauce for dipping.

  • Add any pizza toppings desired (up to 1 cup) for more variety. If using higher moisture content ingredients like mushrooms, spinach or fresh tomatoes limit those to 1/2 cup to prevent soggy dough.

View Recipe Instructions

Nutrition Information

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Serving Size:
1/8 of pan with 1/4 cup marinara
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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