Description
You may have heard of cinnamon pull-apart bread, but have you considered a pizza-filled variety? This is a great gameday snack that will feed a crowd!
Ingredients
Units
Scale
Bread:
- 3 1/4 – 3 1/2C all purpose flour
- 1/2 tsp salt
- 1 pkg or 2 1/4 tsp rapid rise yeast (instant)
- 4 tbsp butter, melted
- 1/3C lukewarm milk (90 degrees)
- 1/4C lukewarm water (90 degrees)
- 1 1/2 Tbsp Italian Seasoning
- 2 eggs
Filling:
- 20 slices Pepperoni
- 2 cups Mozzarella, shredded
- 1 cup Pizza Sauce
- 1 cup Ground Sausage, cooked and drained
- 1/3 cup Red Onion, chopped
- 1/3 cup Red Bell Pepper, chopped
- 1/3 cup Green Bell Pepper, chopped
Instructions
- In a stand mixer or large bowl, whisk together dry bread ingredients.
- In a medium bowl or measuring cup, whisk together wet ingredients. Attach the dough hook to the stand mixer. With the mixer on low, slowly pour the wet ingredients into the dry and mix the dough.
- Increase the speed to medium until dough pulls away from the sides of the mixer bowl and starts to form a soft ball. If the dough still sticks to the walls of the mixer bowl, add in small amounts of additional flour until the dough pulls completely away.
- Remove the dough from the mixer bowl and move to a lightly greased bowl. Cover with plastic wrap and place in a warm place to rise for about one hour. Lightly spray loaf pan with non-stick spray.
- Roll out the dough on a floured surface into a 12 x 20″ rectangle. Cut into 6 strips about 3″x12″ long.
- Spread pizza sauce on each strip, top with pepperoni, sausage, onions, peppers and mozzarella cheese.
- Cut each strip into thirds and stack each piece on top of the other. Repeat with other strips of dough. Place stacks one after another into the loaf pan.
- Let the dough rise in the pan for about 30 more minutes.
- Preheat oven to 350 degrees. Bake pull apart dough for 45 minutes.
- After 30 minutes, place remaining mozzarella cheese on top of the bread, cover the bread with aluminum foil gently and bake remaining 15 minutes.
- Remove from oven and let cool in pan for 15 minutes, then invert pan and serve. Serve with tomato sauce or pizza sauce for dipping.
Notes
Recipe adapted from Baked by Rachel – Apple Cinnamon Bread