How to make a pizza bubble ring
Knoxville News Sentinel food writer Mary Constantine makes a pizza bubble ring, a previous winning cheese entry in the Pillsbury Bake-Off contest. This video recipe is part of a collection of recipes from the Stirring the Pot series with Mary Constantine, based in East Tennessee and a product of the Knoxville News Sentinel.
RECIPE:
6-8 tablespoons butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 (12-ounce) cans Pillsbury Golden Layers refrigerated flaky biscuits
40 (about 3 ounces) small slices pepperoni
8 ounces mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
Heat oven to 350 degrees. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits, press or roll each into 3-inch round. Place 2 pepperoni slices in cneter of each biscuit round. Top each wtih piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture. Place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33-38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
Approximate values per serving: 200 calories, 12 grams total fat, 6 grams saturated fat, 1.5 grams trans fat, 20 milligrams cholesterol, 610 milligrams sodium, 16 grams total carbohydrates, 0 grams dietary fiber. Exchanges: 1 starch, 1/2 high-fat meat, 1 1/2 fat, carbohydrate choices: 1.
Source: Best of the Pillsbury Bake-Off Cookbook (2008)
Bubble Pizza {EXTRA DEEP DISH} Recipe
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Bubble pizza takes on all the best qualities of traditional pizza and transforms them into this insanely delicious weeknight casserole.
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How to Make Meatball Sub Bubble Bake
INGREDIENTS
1 tablespoon olive oil
2 (16-ounce) packages biscuits, quartered
4 cloves garlic, minced
4 tablespoons chopped parsley
4 tablespoons butter, melted
1 teaspoon salt
2 cups marinara sauce
12 1-inch meatballs
2 cups shredded mozzarella cheese
INSTRUCTIONS
Preheat oven to 350 degrees, and brush the bottom and sides of a large cast-iron pan with olive oil.
In a large bowl, combine biscuits, garlic, 2 tablespoons parsley, butter and salt. Place the garlicky biscuit pieces in the bottom of the cast-iron pan.
Drizzle the marinara over the garlic biscuits, and place the meatballs evenly across the top of the marinara. Top with mozzarella cheese, and bake for 35 to 40 minutes until bubbly and golden.
Remove from the oven and top with remaining parsley. Serve immediately. Bake will keep up to 3 days covered in the refrigerator and can be easily reheated in the oven in the same pan.