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    For this adaptation of , rich, double-cream ricotta works as the luxurious filling while honey, mixed into the filling and drizzled on top, sweetens the deal. A sourdough starter or culture isn’t necessary; instead, a combination of active dry yeast and apple cider vinegar brings a bit of lift and tang to the mix. Finally, fresh […] LEGGI TUTTO

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    Everything Bagel Potato Buns

     Yeah, we said it. Pillowy-soft and crowned with the sensational everything bagel seasoning, these Everything Bagel Potato Buns are the perfect bookends to hamburgers, sandwiches, or any other savory concoction you can imagine. Mashed potatoes and Platinum® Yeast from Red Star® are the two miracle ingredients in these buns. The starchy addition creates a chewy, […] LEGGI TUTTO

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    Sweet Custard Wool Bread

    To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

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    Pull-Apart Scones with Grilled Nectarines

    Grilled nectarines with pull-apart scones. These no-fuss pull-apart scones have a golden, tender crumb thanks to the unparalleled richness of Kerrygold Unsalted Butter. The perfect balance of crisp on the outside and moist on the inside, these scones might just become your new go-to quick bread. Want to take them to the next level? Fire […] LEGGI TUTTO

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    Cinnamon-Vanilla Sugar Pretzels

    A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste. ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided 1⁄4 cup (55 grams) plus 1 tablespoon (14 grams) firmly packed […] LEGGI TUTTO

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    Pepperoni Pizza Monkey Bread

    This cheesy Pepperoni Pizza Monkey Bread is a crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store and you’ll have this on the table in a snap!

    I’m squeezing in a savory bake this week because this one was such a winner from the test kitchen. I simply could not wait to share. Plus, it’s something that a deserving dad might love for Father’s Day on Sunday. But honestly, I’d make it for no other reason than it’s totally perfect for snacking. Each little nugget of pizza dough holds melty mozzarella cheese and a single pepperoni slice. Get yourself some marinara for dipping and you’re all set!

    You could make your own pizza dough for this (I like this one) but ready-made refrigerated or frozen pizza dough is a terrific shortcut. You’ll need 2 lbs. of dough, so pick up a couple of bags from grocery store. Don’t go for anything in a can – we’re looking for true yeasty-stretchy pizza dough for this recipe.

    Roll & shape.
    Roll out the dough to a rough 13×9-inch rectangle. Cold dough will want to snap back when you roll it, but don’t let it boss you around! You’re the boss of it. Pick it up and stretch it to size with your hands. See the video at the end of this post for a few visual cues.
    Use a pizza wheel to cut the dough into 1 1/2- inch x 2-inch squares. It doesn’t have to be exact because the dough can stretch if needed. It should be large enough to fit a standard size pepperoni slice on a square.

    Cube up a block of mozzarella cheese to about 1/2-inch square pieces. Place a pepperoni and a cheese cube on top of a dough square pinch the dough around it tightly. Repeat, repeat, repeat! This part went faster than I expected. There are a lot of dough squares to fill, but the end result is totally worth it!

    Dress it up!
    Mix up some olive oil, Italian herbs, garlic powder, and salt in a bowl, then toss in the filled dough pieces. Mix ’em around to make sure they’re coated on all sides.

    Layer the pieces in a lightly greased bundt pan. When the pan is all filled up, lightly tamp them down with your fingers. Into the oven it goes!

    After about 5-10 minutes, turn the bread out onto a large plate. Add your favorite marinara sauce and start dipping! The bowl of sauce in the center is pretty, but this bread gets eaten so fast it didn’t stay put for very long! As a result, you may prefer it on the side.

    I opted for a simple sprinkle of Italian flatleaf parsley on this pepperoni pizza monkey bread, but you could load it up with more mozzarella, parmesan, black olives, – heck, anything! Pieces can be pulled off with appetizer picks, or pulled apart with fingers.

    This ended up as our lunch instead of being an appetizer. One pan will feed about 6 very hungry adults, or 10-12 as a party appetizer. I imagine this would be perfect as a game day snack, or even make-ahead tailgate party food. Actually, I can’t think of an occasion that I wouldn’t make this for. I kind of want it for my birthday next month. Enjoy!

    Pepperoni Pizza Monkey Bread

    Heather Baird

    This cheesy Pepperoni Pizza Monkey Bread is a true crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store deli and you’ll have this on the table in a snap!

    .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

    Prep Time 40 minsCook Time 40 minsTotal Time 1 hr 20 mins

    Course Appetizer, BreadCuisine American, Italian

    Servings 10

    Equipment10 cup bundt pan
    Ingredients US CustomaryMetric 1/3 cup olive oil1 tablespoon garlic powder2 tablespoons Italian seasoning1/2 teaspoon fine grain salt2 lb. frozen or refrigerated pizza dough thawed if frozen5 oz. package pepperoni slices8 oz. block low moisture part-skim mozzarella cheese cubed to 1/2 inch pieces2 tablespoons chopped flat leaf Italian parsley optionalMarinara sauce for serving
    Instructions Lightly coat a 10 cup bundt pan with cooking spray.In a large bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt. Set aside.On a floured work surface, roll out 1 lb. of pizza dough using a rolling pin to roughly a 13×9 –inch rectangle. Cold dough will want to snap back, so pick up the dough and stretch it with your hands, working it to form the rectangle. Or, let the dough stand at room temperature for 30 minutes to loosen.Cut the rectangle using a pizza wheel or large chef’s knife into 1 1/2-inch x 2-inch squares (or thereabouts).Place a single pepperoni and a single cheese cube on top of dough square. Fold (and stretch if needed) the dough edges inward and pinch the edges together tightly. Repeat with remaining dough squares.Toss the stuffed dough pieces in the olive oil mixture and layer into the bundt pan.Repeat the rolling/shaping, cutting, and filling with the second 1 lb. pizza dough. Toss in the remaining olive oil mixture and transfer the pieces to the bundt pan. Tamp the pieces down gently with your fingertips.Preheat the oven to 350° F. Let the bread stand in the pan at room temperature while the oven preheats.Bake the bread for 35-40 minutes, or until it is well-puffed, fragrant, and golden brown on top. Let the bread cool in the pan 5-10 minutes before turning it out onto a large serving plate. Serve with marinara sauce on the side.
    NotesUse a bundt pan that doesn’t have a lot of detail. This recipe works best in a standard ridged pan (as pictured).
    If you don’t have a bottle of Italian seasoning on hand, you can make your own blend using 2 teaspoons dried oregano, 1 1/2 teaspoons dried basil, 1 teaspoon dried marjoram, 1 1/2 teaspoons dried thyme. This will equal the 2 tablespoons needed for this recipe. 

    Keyword italian seasoning, mozzarella cheese, pepperoni slices, pizza dough

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    Hot Dog Buns

    We took the recipe for Japanese milk bread and shaped it into the traditional long form for a couple of reasons. Milk bread dough is hydrated with a paste of milk and flour, yielding a cottony crumb. The slight sweetness of milk bread also balances out the saltiness of cured . Baked together in a […] LEGGI TUTTO

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    Brian’s Best Ever Cinnamon Rolls

    Recipe development and photography by Brian Hart Hoffman Gooey, sticky, and sweet. Just when it seems like this timeless classic couldn’t get any better, our editor-in-chief Brian Hart Hoffman has found the secret to pure sweet roll perfection. Prior to baking, the rolls are doused with warm heavy whipping cream, creating the dreamiest, most luscious […] LEGGI TUTTO