Have you ever entered a cooking competition?Â I have entered just one and I didn’t win.Â I think to improve my odds I better enter a few others.Â Well Pillsbury has been doing bake-offs for years and they always have great ideas for you to use their Pillsbury items.Â I call it smart marketing!Â So they put all of those contestants and winners into one cookbook.Â Once again, smart marketing! I had my son and his girlfriend find what they wanted to make out of this cookbook and they found the Pizza Bubble Ring.Â Did they choose this one because it had a full color picture next to it?Â My guess is they did and the picture makes you hungry just looking at it.
They used a tube pan that is used for cake mixes and cheesecakes.Â SO needless to say it is not water tight, or in this case, butter tight.Â We had melted butter all over the bottom of the oven until I placed a rimmed cookie sheet under it.Â We also had problems getting the dough in the center done all the way.Â The biscuits were a little underdone the first time we took them out of the oven.Â But just adding 5 more minutes, they turned out just right.Â My son and his girlfriend would like you to know that they would serve this along with a pizza sauce for dipping.Â They felt it needed some sauce and simply dipping each piece in the sauce as you ate it made it perfect, so don’t forget that part.Â Don’t have pizza sauce, use a jar of spaghetti sauce instead.
Pizza Bubble Ring, page 141
- 6 to 8 tablespoons butter or margarine, melted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cans “Pillsbury” golden layers refrigerated flaky biscuits
- 40 small slices pepperoni (about 3 oz.)
- 8 oz. mozzarella cheese, cut into 20 pieces
- 1/4 cup grated Parmesan cheese
- 1 1/4 cup pizza sauce heated
- Heat oven to 350 degrees.Â Spray 12-cup fluted tube cake pan with cooking spray.Â In a 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.Â Place 2 pepperoni slices in center of each biscuit round.Â Top each with piece of mozzarella cheese.Â Bring dough up around filling; press edge to seal and shape each into ball.Â Roll in butter mixture; place 10 balls in pan.
- Sprinkle dough balls with Parmesan cheese.Â Repeat with remaining can biscuit round, placing balls over balls in pan.Â Pour remaining butter mixture over top.
- Bake 33 to 38 minutes or until deep golden brown.Â Cool 5 minutes.Â Gently loosen bread from sides of pan.Â Place large heatproofÂ plate upside down over pan; turn plate and pan over.Â Remove pan.Â Serve warm with warm pizza sauce for dipping.
To Joyful, Simplified Living,