Pull-Apart Pepperoni Focaccia

Ingredients

  •  See Chart

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 

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