Pull-Apart Pepperoni Focaccia

Ingredients

  •  See Chart
Choose a pan size - follow chart for ingredients & bake time. 8-in. (20-cm) ExecutiveSauté Pan SERVES 5 10-in. (24-cm) Executive Skillet SERVES 10 12-in. (30-cm) Executive Skillet SERVES 15
Refrigerated buttermilk biscuits (7.5 oz or 340 g each) 1 pkg 2 pkg 3 pkg
Grape tomatoes 1 cup (250 mL) 1½ cups (375 mL) 2 cups (500 mL)
Sweet Basil Rub 1 tbsp (15 mL) 1½ tbsp (22 mL) 2 tbsp (30 mL)
Garlic cloves 1 2 3
Sliced pepperoni ¼ cup (50 mL) ⅓ cup (75 mL) ½ cup (125 mL)
Mozzarella cheese 2 oz/60 g
(½ cup/125 mL
grated)
3 oz/90 g
(¾cup/175 mL
grated)
4 oz/125 g
(1 cup/250 mL
grated)
Fresh Parmesan cheese 0.5 oz/14 g
(2 tbsp/30 mL grated)
0.75 oz/21 g
(3 tbsp/45 mL grated)
1 oz/30 g
(¼ cup/50 mL grated)
BAKE TIME 15-17 minutes 16-18 minutes 18-20 minutes

Directions

  1. Preheat oven to 400°F (200°C). Spray Pan or Skillet (do not use Stainless cookware) with oil using Kitchen Spritzer.  

  2. Remove biscuits from package without separating. Cut dough in half lengthwise to form half-moons. Separate pieces; place in an even layer in Pan or Skillet (see Cook’s Tips). 

  3. Process tomatoes and rub in Manual Food Processor (in two batches, if necessary) until very finely chopped. Carefully remove blade from processor bowl and press in garlic with Garlic Press.  

  4. In (2-cup/500-mL) Prep Bowl, chop pepperoni into small pieces with Professional Shears. Add to processor bowl; mix with Mini Mix ‘N Scraper®. Spoon pepperoni mixture over and in between biscuits, spreading evenly.  

  5. Using Microplane® Adjustable Coarse Grater, grate cheeses; sprinkle evenly over biscuits. 

  6. Bake according to chart, or until edges are golden brown. Using Silicone Oven Mitts, carefully remove from oven. Slide focaccia out onto Bamboo Platter with Slotted Turner

Yield:

  •   servings of 4 pieces 

Related Products

Related Recipes