Pull-Apart Pepperoni Focaccia
- see chart
|CHOOSE A PAN SIZE AND FOLLOW THE CHART FOR INGREDIENTS AND BAKE TIMES||10” (25-CM) NONSTICK FRY PAN serves 10||5-QT (4.7-L) NONSTICK SAUTE serves 15|
|Refrigerated buttermilk biscuits (6 oz. or 170 g each)||2 pkg||3 pkg|
|Grape tomatoes||1½ cups (375 mL)||2 cups (500 mL)|
|Sweet Basil Rub||1½ tbsp (22 mL)||2 tbsp (30 mL)|
|Garlic cloves, pressed||2||3|
|Sliced pepperoni, chopped||⅓ cup (75 mL)||½ cup (125 mL)|
|Mozzarella cheese, grated||3 oz./90 g (¾ cup/175 mL grated)||4 oz./125 g (1 cup/250 mL grated)|
|Fresh Parmesan cheese, grated||0.75 oz./21 g (3 tbsp/45 mL grated)||1 oz./30 g (¼ cup/60 mL grated)|
|BAKE TIME||16-18 minutes||18-20 minutes|
Preheat the oven to 400°F (200°C). Spray or brush the pan with oil.
Remove the biscuits from package without separating them. Cut dough in half lengthwise to form half-moons. Separate the pieces and place them in an even layer in the pan (see Cook’s Tips).
Combine the tomatoes, rub, and garlic in a food processor (in two batches, if needed) until very finely chopped.
Add the pepperoni to the processor bowl and stir to combine. Spoon the pepperoni mixture over and in between the biscuit pieces, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the biscuits.
Bake according to the chart, or until the edges are golden brown. Carefully remove the pan from oven. Slide focaccia out onto platter and serve.
- 10 or 15 servings servings of (4 pieces)
Nutrients per serving:
Calories 163, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 660 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 7 g
You don’t have to arrange the dough in any specific pattern! The pieces will all fit tightly in the pan.
You can swap the Sweet Basil Rub for Italian seasoning.