Our first anniversary, I made Crab-Stuffed Shells.
Our second anniversary, I made Pepperoni Pizza Puffs.
This year, Pepperoni Pizza Monkey Bread.
Are we seeing a trend here?
What can I say? I know the key to Mr. P’s heart: pizza.
This monkey bread has been on my must-make list for the better part of a year. Sure, it interested me but I knew it would be a huge hit with my better half. Our anniversary was the perfect opportunity to spoil him with this one.
Nothing fancy, just some good’ol comfort food enjoyed out on the deck
It’s hard to believe we’ve been married 3 years already. Time flies…it really does.
I feel very fortunate to be married to a person I can truly call my best friend. We have so much fun doing the every day stuff like working out, grocery shopping, and playing with Miss Lily.
I poke fun at Mr. Prevention a lot on the blog, but he really is one amazing man. Mr. P is so driven in his career and very passionate about the people and things he cares most deeply about. He enjoys the little things in life and keeps a level head at all times. His sense of humor is very witty and he can always put a smile on my face and make me laugh. I also love that he enjoys exercise and running…and is willing to try just about anything I front of him without too much rebuttal
Pepperoni Pizza Monkey Bread? No rebuttal there. He just devoured.
Pepperoni Pizza Monkey Bread from Confections of a Foodie Bride
olive oil cooking spray
2 lbs pizza dough (recipe below)
6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
48 slices of turkey pepperoni
2 cups marinara sauce, warmed, for serving
1 3/4 cup warm water, divided
1 tsp sugar
1 envelope (2 1/4 tsp) instant yeast
2 Tbsp extra-virgin olive oil
4 cups (22 oz) bread flour, plus more for dusting
1 1/2 tsp salt
Put 1/2 cup warm water into the bowl of your stand mixer and stir in sugar until dissolved. Sprinkle the yeast over the top and let stand until frothy, about 5 minutes. Add the remaining water and oil.
Add the flour and salt to the stand mixer bowl fitted with the dough hook. Mix on low until the flour is combined and then turn up the speed and knead until the dough is smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl. Cover with plastic wrap until it doubles in volume, about 1 1/2 to 2 hours.
Spray the inside of a bundt pan (or other oven-safe dish) with olive oil cooking spray.
Set dough on a piece of parchment paper and cut into quarters. Cut each quarter in half and in half again to make 16 “pie” pieces. Divide each 1/16th into 3 pieces and flatten slightly in your palm. Top with a slice of pepperoni and a cube of mozzarella. Wrap the dough around the pepperoni and cheese, pinching well to seal. Repeat until all of the dough is used, placing the balls in the bundt pan and spraying occasionally with olive oil.
Cover dough balls and let sit for 30 minutes, while preheating the oven to 400.
Bake for ~35 minutes, until the top is brown. Remove from the oven and let sit for 10 minutes. Serve with warmed marinara sauce for dipping.
Yield: 16 servings (3 balls with ~2 tablespoons marinara)
Nutrition Information (per serving): 137 calories; 4.3 g. fat; 13 mg. cholesterol; 323 mg. sodium; 17.1 g. carbohydrate; 0 g. fiber; 6.9 g. protein
Result: Loved by all! I believe Mr. P’s exact words were, “Monkey bread is my new favorite food!”. He even helped to roll the dough around the cheese and pepperoni. Reheat bread at 375 F for 10-12 minutes. This is a great appetizer for entertaining adults and kids alike…perfect for game days, too! Enjoy!
I’m not sure what the plan is for tonight, but I’ve decided I’m not cooking.
A HUGE thank you for all of your kind words on our big news. You all warm my heart and it means so much – thank you!