2 cans
pizza crust or 2 cans refrigerator biscuits (Immaculate is wonderful) ⅓ cup olive oil 3 cups mozzeralla, shredded (a mixture of mozzeralla and cheddar also works well) 2 tablespoons dried parsley flakes 1 tablespoon Italian Seasoning ½ cup fresh basil, shredded 1 teaspoon granulated garlic 1 teaspoon crushed red pepper flakes 1 teaspoon dried fennel seeds, smashed Mini pepperonis, a handful to your liking 1 cup Parmesan cheese Pizza sauce or ranch dressing, for dipping Instructions Preheat oven to 350F degrees. Set aside a dark bundt pan, do not grease. Cut the pizza crust into strips and then again into 2" cubes. If using refrigerator biscuits, cut biscuits into fourths. Place into large bowl. Add remaining ingredients and using your hands, mix well so the olive oil is covering the individual pieces of dough well. Place into bundt pan. Do not press down, but fill evenly around the pan. Bake on middle rack for 25-28 minutes until the top is golden. Some of the oil will be bubbly toward the end. You can drain this as you remove the pan from the oven, otherwise, it'll absorb into the bread. Let bread sit 5 minutes, flip onto serving tray. Sprinkle with extra basil and Parmesan, if desired. Serve with your favorite pizza sauce or other sauce for dipping. 3.2.2802
Preheat oven to 400℉/200℃ Unfold the pizza dough (roll into a square) Melt the butter, add the Italian seasoning and 1 tbsp of minced garlic and stir Brush the dough with garlic butter. Save some butter mix the brush the dough balls later on Sprinkle 2 tbsp of shredded hard cheese on dough Roll the pizza dough and cut pizza dough in about 10-12 pieces and shape into golf ball sized rolls Put the rolls around the perimeter of a cast iron skillet. Put the tomato mix in the middle of the cast iron skillet Sprinkle the mozzarella on top of the tomatoes followed by the hard grated cheese Bake in the oven for 20 to 25 minutes or until the pizza rolls are nice and brown and cheese is bubbling Serve immediately
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