This Braided Pepperoni Pizza Bread Is as Fast as Delivery

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Some cravings, like pizza, know no boundaries. When late-night munchies strike, skip the agony of waiting for delivery, and make this twisted pizza roll instead. It’ll scratch that itch for something cheesy, gooey and tomatoey—and it comes together as fast as delivery.

 

This ingenious creation—an over-the-top pepperoni pizza braid made with store-bought pastry dough—is the brainchild of Jenny Park and Teri Lyn Fisher, Los Angeles–based cookbook authors, social media stars and creators of the blog Spoon Fork Bacon. The dynamic duo, who are experts in turning out delicious food with whimsical presentations, love making this late at night after a few too many drinks, but it would be just as fun served as the appetizer at a party.

 

See Teri and Jenny’s easy recipe (bonus points if you dip it into ranch dressing!), and check out more low-effort, high-payoff recipe ideas in our Back-to-School Survival Guide.

 

Braided Pepperoni Pizza Puff

Serve this as a fun finger food at a party, or make it when the late-night munchies strike.

Ingredients

  • 1 cup (4 oz./125 g) shredded mozzarella cheese
  • 1 cup (8 fl. oz./250 ml) tomato sauce, plus more for serving
  • 2 to 3 oz.(60 to 90 g) thinly sliced pepperoni, julienned
  • 4 Tbs. (1 oz./30 g) grated Parmesan cheese
  • 3 1/2 tsp. minced fresh oregano
  • 1 sheet frozen puff pastry, about 9 by 12 inches (23 by 30 cm), thawed
  • All-purpose flour for dusting
  • 1 tsp. red pepper flakes (optional)
  • Ranch dressing for serving

Directions

1. Preheat an oven or toaster oven to 400°F (200°C). Line a with aluminum foil, and lightly spray the foil with nonstick cooking spray.

 

2. In a large bowl, stir together the mozzarella, tomato sauce, pepperoni, 2 Tbs. of the Parmesan and 2 tsp. of the oregano until combined.

 

3. Spread the puff pastry on a lightly floured work surface with a long end facing toward you. Spread the cheese mixture evenly over the surface of the pastry, leaving a 1/2-inch (12-mm) border uncovered.

 

4. Starting at the side closest to you, roll the pastry into a tight cylinder. Use your fingers to pinch the seam shut. Place the roll on your work surface seam side down. Using a sharp knife, cut the roll in half lengthwise, stopping about 1/2 inch (12 mm) before reaching the end to leave the two halves attached. Carefully turn each half of the roll cut side up and twist the two halves around each other to form a twisted roll. Transfer the roll to the prepared baking dish. Sprinkle the top of the roll with the remaining 2 Tbs. Parmesan and 1 tsp. of the oregano.

 

5. Bake until golden brown and puffed, 18 to 22 minutes. Transfer the pan to a wire rack and sprinkle the pizza puff with the remaining 1/2 tsp. oregano and the red pepper flakes. Let cool for about 5 minutes. Serve with small bowls of tomato sauce and ranch dressing alongside so guests can tear the pizza puff into bite-size pieces and dip it into the sauces. Serves 4.

 

 

Recipe by Teri Lyn Fisher and Jenny Park, founder of Spoon Fork Bacon

 

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