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Pull Apart Pizza Bread Recipe

Flavored with garlic, herbs and spices and studded with mini pepperoni, this cheesy pull apart pizza bread is perfect for a yummy weeknight meal with a salad or severed as an appetizer for game day and other get together.
Course Appetizer, Main Course, Snack
Cuisine Italian
Keyword Pull Apart Pizza Bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Ang Paris

Ingredients

  • 24 Rhodes Bread Frozen Dinner Rolls
  • 1/3 cup olive oil
  • 2 tablespoons Italian Seasoning Mix
  • 1 tablespoon fresh garlic, minced
  • 1 cup mozzarella cheese
  • 1 cup Colby Jack cheese
  • 1 cup grated Parmesan cheese
  • 2 cups mini pepperoni - or regular pepperoni cut into quarters
  • 1/2 teaspoon Himalayan Salt
  • 1/2 teaspoon freshly cracked black pepper
  • Cooking Spray
  • Tomato Sauce, for dipping

Instructions

Thawing the Rolls

  • Line a baking sheet with parchment paper.
  • Take the rolls out of the freezer and set them onto a baking sheet about 2 inches apart.
  • Take the rolls out of the freezer and set them onto a baking sheet about 2 inches apart.
  • Put the baking sheet with the rolls into the refrigerator overnight (or during the daytime).
    The rolls need at 8-10 hours in the refrigerator.
  • Remove the rolls from the refrigerator. If they have not doubled in size, let them rest at room temperature until they do.

Making the Pizza Bread

  • Preheat the oven to 350-degrees F.
  • Grease a bundt pan really, really, really well. I cannot overstate this. If you do not grease the pan REALLY well, your pizza bread won't come out.
  • Once the rolls are thawed (see above), cut them into quarters and place them into a large mixing bowl.
  • Drizzle the olive oil over all the dough.
  • After that, add the Italian seasoning mix, minced garlic, cheeses and pepperoni
  • Use a spoonula to mix everything all together.
  • Spoon the dough mixture into the prepared pan.
  • Bake for 30 minutes until the pizza bread is cooked through and the top is golden brown.
  • Remove from the oven and use a butter knife to gently go around the edges of the pan to help loosen the pan.
  • Finally, invert onto a cutting board or serving plate.Serve hot with warm tomato sauce for dipping.

Notes

If you do not have Italian Seasoning on hand, use this combination:
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 teaspoon granulated garlic (or garlic powder)
  • 1/2 teaspoon onion power
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
 
Note: If you do not have a bundt pan, you can make this in a 9x11 pan instead.