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While antiquing with my close girlfriend the other morning, we paused for a minute while admiring some old furniture, looked at each other, and she said, “Gosh, when did it become cool to spend the day antiquing?”  That night, I fell asleep around 9:00pm. Yes, it was Saturday night (the night when people do things). To top it off, I went to a potluck the other day. Antiquing? Falling asleep by 9? Potlucks? I am starting to realize how different my late twenties look than my early ones.

Let’s talk about potlucks. I realized the only food I really associate with potlucks are casseroles. Luckily, I remembered a recipe that my friend Rachel (HI RACHEL) made not too long ago when she had people over at her house, and thought it would be perfect to feed a crowd. I tried to recreate the flavors of that dish while also putting my own spin on it.

This pull-apart bread really is great for a party. It doesn’t last long though thanks to the cheesy, buttery, salty goodness. I love serving it with tomato sauce that people can dunk their pieces in.

Here is all you need to make this delicious savory bread.

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Cut the biscuits into fourths, flatten them with the palm of your hand, and place one cube of cheese and one pepperoni inside.

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Then, roll each biscuit up into a ball (yikes, pardon that manicure).

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Generously brush melted butter atop all the balls and sprinkle with Italian seasoning.

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Place them all lovingly in a bundt pan.

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Pop the bundt pan in the oven and bake until brown and cooked through.

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No matter how old you are, I’m sure you will appreciate this easy, fun, and tasty recipe.

Pull-Apart Pizza Bread
Adapted From: Jason and Shawnda
Prep Time: 50 min. Cook Time: 40-45 min.

Ingredients:

2 cans Pillsbury Grands Homestyle Biscuits
1 jar tomato sauce
1 pack of pepperoni (you’ll need about 50)
8 oz. mozzarella cheese, cubed into 1/2″ pieces
8 tablespoons (1 stick) butter, melted
2 teaspoons Italian seasoning

Preparation:

Preheat oven to 400°. Butter every nook and cranny of a bundt pan and set aside. Remove biscuits from each can and separate biscuits. Cut each biscuit into fourths. Using the palm of your hand, flatten the biscuit and place one pepperoni and one piece of cheese atop.

Seal the biscuit dough around the cheese and pepperoni and form into a ball.

Brush half of the butter on the biscuits and sprinkle seasoning generously atop the buttery dough. Place all dough in the buttered bundt pan and pour the other half of the melted butter on top.

Let the pizza balls rest for about 20 minutes before placing in oven. Bake for 40-45 minutes until the tops are brown and dough in the center of the bundt is cooked through. Allow to cool for 15 minutes, and run a knife along the edge of the pan to loosen the bread.

Carefully flip the bundt over and serve warm with tomato sauce.

Serves 12-15