adapted from Healthy and Sane and Confessions of a Foodie Bride
Makes 3
Ingredients
4 tablespoons butter
2 garlic cloves, minced
1 pound store-bought pizza dough
32 pepperoni circles, cut in quarters (use more if you like)
Mozzarella (shredded), provolone (cut in small pieces), or cheese of your choice (I didn't measure but about 4 ounces should be enough)
Pizza sauce, for serving (optional)
Preparation
Melt butter in small skillet over medium heat. Add garlic, and cook just until garlic is fragrant and starts to brown. Remove from heat.
Brush 3 mini Bundt or tube pans with a little of the garlic butter.
Divide the dough into 32 1/2-ounce pieces.
Flatten each piece of dough, and fill with 4 pepperoni quarters and a little bit of cheese.
Seal the dough with the fillings inside. Brush the dough balls with the garlic butter, and toss them in the prepared Bundt or tube pans. (You may need to wash your hands occasionally because the dough will start to get slippery and not make a good seal from all the butter.)
I did two layers of five balls in each pan and had two balls leftover, which I just tossed in one of the pans. If you do this, you'll have two pans with 10 pieces of dough and one with 12 pieces.
Brush the remaining garlic butter on top of the dough balls in each pan.
Cover the pans with a towel, and let rest for 30 minutes.
Meanwhile, preheat oven to 400 degrees.
Uncover the pans, and bake for 25 to 30 minutes, turning halfway through, until golden brown. (I got a little impatient and could have left them in a bit longer to get more browning.)
Let sit for 5 minutes and then invert onto plates (or onto a cooling rack and then transfer to plates, whichever is easier).
Serve with warmed pizza sauce, if desired.
Makes 3
Ingredients
4 tablespoons butter
2 garlic cloves, minced
1 pound store-bought pizza dough
32 pepperoni circles, cut in quarters (use more if you like)
Mozzarella (shredded), provolone (cut in small pieces), or cheese of your choice (I didn't measure but about 4 ounces should be enough)
Pizza sauce, for serving (optional)
Preparation
Melt butter in small skillet over medium heat. Add garlic, and cook just until garlic is fragrant and starts to brown. Remove from heat.
Brush 3 mini Bundt or tube pans with a little of the garlic butter.
Divide the dough into 32 1/2-ounce pieces.
Flatten each piece of dough, and fill with 4 pepperoni quarters and a little bit of cheese.
Seal the dough with the fillings inside. Brush the dough balls with the garlic butter, and toss them in the prepared Bundt or tube pans. (You may need to wash your hands occasionally because the dough will start to get slippery and not make a good seal from all the butter.)
I did two layers of five balls in each pan and had two balls leftover, which I just tossed in one of the pans. If you do this, you'll have two pans with 10 pieces of dough and one with 12 pieces.
Brush the remaining garlic butter on top of the dough balls in each pan.
Cover the pans with a towel, and let rest for 30 minutes.
Meanwhile, preheat oven to 400 degrees.
Uncover the pans, and bake for 25 to 30 minutes, turning halfway through, until golden brown. (I got a little impatient and could have left them in a bit longer to get more browning.)
Let sit for 5 minutes and then invert onto plates (or onto a cooling rack and then transfer to plates, whichever is easier).
Serve with warmed pizza sauce, if desired.
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