Pepperoni Pizza Bialys Recipe

15 servings

5 minutes of preparation

Time to Cook: 20 Minutes

109 calories

To be honest, we’re discussing a fresh-from-the-oven, chewy, bagel-like bread topped with chopped garlic, the tiniest bit of pizza sauce and olive oil, a large covering of melted cheese, and two crispy-edged pepperoni slices.

The dough, which is produced in the United States and is also Kosher Pareve, is superb. It is made using cane sugar and non-GMO flour with a high protein content, and it is both vegan and vegetarian. But above all else, I use it because it tastes good and speeds up the preparation of this recipe.

These Pepperoni Pizza Bialys drive my kids crazy, and I believe your crew will as well. They’re tasty whether you have them for breakfast, lunch, or dinner, with a side of marinara sauce for dipping, or just eat them out of hand.

Pepperoni Pizza Bialys Recipe

On a rimmed half-sheet pan, either spray non-stick cooking spray or coat it with oil, sprinkle cornmeal or semolina flour over the pan, and then arrange Rhodes Bake N Serv Yeast Dinner Rolls on the pan, at least three inches apart. Simply follow the quick thaw instructions on the back of the package until the roll dough is at room temperature and entirely melted. This shouldn’t last more than 45 minutes.

Allow them to be exposed to the air for around ten minutes after they have thawed. Now is a great moment to take the water pan you used to aid in the thawing process out of the oven. While the rolls dry out a bit, preheat your oven. When you create the indentation in your pepperoni pizza bialys, this will assist in preventing the roll dough from sticking to your hands.

Use the flats of your index and middle fingers to press down in the center of the dough, deflating it in the middle and creating a divot, in order to achieve the ideal pizza bialys indentation. After you’ve added your small amount of sauce, you’ll push a pepperoni down on top of it once more, causing the sauce to squeeze slightly up and onto the dough.

After you’ve covered the divot with a liberal amount of cheese, pepperoni, and baked it, this helps keep it there.

Although none of these are absolutely necessary, I really like to garnish my Pepperoni Pizza Bialys, which are fresh from the oven, with a little chopped fresh parsley, and serve them with warm pizza or marinara sauce for dipping.

Even while at room temperature, our pepperoni pizza bialys are still tasty, but I prefer them when they are hot or warm. Psst! When served with a tossed salad, these are a delicious lunch or light dinner.

Leftover pepperoni pizza bialys should be stored in the refrigerator for no more than three days in a tightly wrapped container. Reheat them in the microwave or wrap them lightly in foil and warm them in a 350°F oven until they are heated through.

Recipe for Pepperoni Pizza Bialys

Preparation Time: 5 minutes

20 minutes of cooking

Time: 25 minutes overall

Pepperoni Pizza Bialys Recipe:

freshly baked, chewy, bagel-like bread sprinkled with olive oil, the barest bit of pizza sauce, chopped garlic, a big cap of melted cheese, and a pair of pepperoni with crispy edges to finish it off.

Components

• 15 pieces of frozen roll dough
• spritz for nonstick cooking
• ¼ cup of cornmeal for the pan
• 1/3 cup of a smooth marinara sauce
• two tablespoons of extra virgin olive oil with garlic flavor or ordinary extra virgin olive oil
• Two peeled and diced garlic cloves
• 45 pepperoni slices
• 1 1/2 cup of shredded mozzarella
• half a cup of shredded cheddar cheese
• chopped parsley that is fresh

Direction

1. Use oil or nonstick cooking spray to coat a rimmed half-sheet pan. Lay the frozen dough balls on top of the cornmeal you’ve spread uniformly across the pan, leaving at least three inches between each. Put a cake pan filled with boiling water on a lower rack and preheat the oven to 200°F. Put the pan of roll dough on the rack above the water, turn the oven off, and shut the oven door.
2. Start checking the rolls after 25 minutes to see if they have thawed. When the rolls are fully melted and soft, remove the water from the cake pan and set the pan, uncovered, on the stove top or counter.
3. While the dough rests outside and dries on the surface, preheat the oven to 425°F. Mix the minced garlic, olive oil, and marinara sauce in a little dish. In a separate bowl, combine the mozzarella and cheddar cheese. Keep them both apart.
4. In the middle of each dough round, press down with the flat of your index and middle fingers. Deflate the dough and leave a depression in the middle by pressing firmly. This will also help to slightly extend the dough. However, don’t make it flat. The goodies are kept in that small well in the middle.
5. In each divot, spoon 1 teaspoon of the sauce mixture. Place a slice of pepperoni on top of each divot and push it into place, forcing the sauce to squeeze out around its sides and onto the dough. Distribute the cheese equally among the bialys, then add two slices of pepperoni to each.
6. Bake for 16 to 20 minutes, or until the cheese is melted, bubbly, and golden brown, and the pepperoni is crispy around the edges. If you wish, sprinkle the dish with chopped fresh parsley. Before serving, allow them to sit on the pan for five minutes.
7. Any remaining marinara mixture can be used as a dip for these.

Nutrition

Calories:	109kcal
Carbohydrates:	3g
Protein:	5g
Fat:	8g
Saturated Fat:	3g
Cholesterol:	19mg
Sodium:	233mg
Potassium:	55mg
Vitamin A:	135IU
Vitamin C:	0.5mg
Calcium:	88mg
Iron:	0.3mg

As a favor, we offer you an approximation of the nutritional information. Using your preferred nutrition calculator, you should determine the nutritional value of the exact ingredients used in your recipe.