Pepperoni Pizza Pull Apart Muffins.
Let’s hug it out in pizza form.
Is there ever a more perfect day for a pizza partay that Friday? Answer: Yes. I mean, besides every other day of the week.
Second real answer: but Friday makes it really special. No? Let’s have our own little Book-It party here with personal pan pizzas while wearing pins with holographic gold stars on them.
Highlight of my liiiiife.
Look at this dough. It’s herby. HERBY. Filled with fabulous spices and garlic and stuff. If you don’t want to make these little pepperoni thingamajigs, you can make a real pizza with it.
Actually, you SHOULD make a pizza with it. Preferably in a skillet.
That’s how it’s gonna go down.
Or not. Maybe we’re just meant to eat these muffin breads today. I really don’t know what to call them. They are definitely bread – pull apart breads – but in muffin form so how can I not call them muffins? But they are puffy too, so they are sort of like pizza puffs. I guess they are pepperoni pizza puff muffin breads. Or bread muffins.
It’s okay. You can punch me in the face. The real deal is that they are SO wonderful.
So, craziest thing ever that has happened since I gave birth? I NOW LIKE PEPPERONI.
Yes. I do. Me. I like pepperoni. On my pizza.
What this really means is that I have to walk with my tail between my legs considering for the last, oh, EIGHT years I’ve made Eddie order plain pizza, or at least half plain pizza, to which I will often eat one or two slices and leave him with three or four plain slices. With no pepperoni. Yep yep.
Of course, now I must basically admit that he was right all along. That pepperoni is delicious. That is belongs on pizza and you know what? Even more so when it gets crispy and crunchy. Oh my gosh that is the BEST pepperoni in all the land. The crispiest kind that sort of melts in your mouth with all the cheese.
These little puffs – or muffins, let’s say – are just tiny versions of any and all pull apart breads, but complete with the herbed dough, marinara sauce, three kinds of cheese and pepperoni. Its not like pull apart bread ever lasts more than a day, or heck – even more than a few hours, so this way you have little proportioned breads for your greedy self and greedy friends. And since it’s all about moderation, if you only eat one pizza puff pull apart muffin thing, does that mean it counts as a health food?
I modeled these little muffs after the KILLER pepperoni bread at McGinnis Sisters. The breads are made in muffin form like this and are almost like a pepperoni pizza monkey bread: they are super soft and flakey and filled with so much cheese and pepperoni that it’s insane. Like everything you want in pepperoni bread and more.
I sort of nailed it here. The best part? It may sound crazy but the oils from the pepperoni make the breads fluffy and buttery. I don’t know how else to describe it other than: !!!!!skjfdhsdjkghfsjdgfdsjg!!!!!. That’s it.
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour, plus extra for working
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 tablespoons unsalted butter, melted
- 1/2 cup marinara sauce
- 6 ounces fontina cheese, freshly grated
- 6 ounces provolone cheese, freshly grated
- 1/2 cup of pepperoni slices, or more/less – use your judgement and preferences!
- 1/4 cup finely grated parmigiano-reggiano cheese
- Combine the water, yeast, honey and olive oil in a bowl and stir once or twice with a spoon. Let sit until the yeast is foamy, about 10 to 15 minutes. Once foamy, add in the flour, salt, pepper, basil and oregano, stirring until the dough comes together. If it’s super sticky, add in a few more tablespoons of flour. Knead the dough a few times with your hands then place it in an oiled bowl and let it rise until doubled in a warm place, about an hour and a half.
- Preheat the oven to 350 degrees F. Brush a muffin tin with melted butter
- Once the dough has double, roll it into a large rectangle, about 12×18 inches. Brush the dough with the melted butter and spread the marinara on top. Sprinkle the cheese over the sauce, top with pepperoni slices and sprinkle with the parmigiano. Use a pizza cutter or knife to cut the dough into strips and then the strips into small squares that could fit in a muffin tin. Stack a few pieces of dough together, about 5 or 6 pieces (again, use your judgement here, they won’t all be perfect and you may be stuffing dough in each muffin cup at the end) and stuff them in the tin. Do NOT over stuff! The dough will rise and the cheese will bubble and you will have cheesy smoke and butter everywhere.
- Let the dough rise in the muffin tins for 20 minutes. Place in the oven and bake for 25 to 30 minutes, or until the cheese is golden and the dough is cooked. Let the muffins cool slightly before using a spoon to lift them out of the tin. Serve with extra marinara sauce!
all my feelings, right there.