Pepperoni Pizza Monkey Bread. How do you make bread even better?
You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) Or to eat during a football game. Or, make it for dinner and serve with a salad. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4.
This post is linked to Eat at Home. Pepperoni Pizza Puffs Recipe. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) And Speaking of Pizza Dough... I made a double batch of my favorite home-made pizza dough the other day, just because of this contest and all the different approaches take when making pizza at home.
I got this recipe from the Providence Journal ages ago, when Chef Brian Kingsford - either a former or current chef at the time - at Al Forno Restaurant was interviewed about grilled pizzas. He shared this recipe with the paper and I am sharing it with you. Al Forno Grilled Pizza Dough 2 1/2 teaspoons dry active yeast 2 cups warm water 2 1/2 teaspoons salt 5 cups flour That's it. Just four simple ingredients. And here are the instructions, with my photos and my own commentary in italics and parentheses: Mix yeast and warm water in a large mixing bowl. Allow to foam. Add salt and then mix in flour with a dough hook. Add more flour if necessary so dough is not sticky. Allow to sit in bowl for 15 minutes in a warm spot. Punch down and separate into five balls of 7 1/2 ounces each.
Soak in oil bath for 30 minutes or more.