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Community Recipe
from [SusanMcGeown]
PULL APART PIZZA BREAD

PULL APART PIZZA BREAD

FROM ALMOST HOMEMADE COOKBOOK. TOOK TO PATRICK'S BIRTHDAY 04/13/13

  • Yield: 24 servings

Ingredients

  • 12 ounce(s) REFRIGERATED FLAKY BISCUITS QUARTERED
  • 1 tablespoon(s) OLIVE OIL
  • 12 slice(s) PEPPERONI CHOPPED FINE
  • 1/4 cup(s) SHREDDED MOZZARELLA CHEESE
  • 1 SMALL ONION CHOPPED FINE
  • 1 tablespoon(s) ITALIAN SEASONING
  • 1/4 teaspoon(s) GARLIC SALT
  • 1/4 cup(s) PARMASAN CHEESE GRATED

Preparation

BRUSH BISCUITS WITH OIL; SET ASIDE. COMBINE REMAINING INGREDIENTS IN A BOWL; ADD BISCUITS. TOSS WELL; ARRANGE IN BUNDT PAN LINED WITH WEL GREASED ALUMINUM FOIL. BAKE AT 400 DEGRES FOR 15 MINS. PULL BREAD APART TO SERVE. MAKES ABOUT 2 DOZEN

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PULL APART PIZZA BREAD Recipe

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