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Dine In: Curt’s Pull-Apart Pizza Bread

Curt’s Pull-Apart Pizza BreadFor the past year or two, my two boys have been helping plan out weekly menus, but for the past few months, I’ve been trying to let them cook the meals they’ve chosen.

We’ve had some successes and some near disasters, but it’s been a fun learning process.

The disaster: Curt and Luke made an enchilada bake. It called for several spices, and I let the boys get them out of the pantry, measure out the proper amount and add them to the meat and sauce mixture that was simmering on the stovetop. Well, let’s just say I didn’t monitor closely and curry was accidentally substituted for cumin. We ate it, darn it, but it did have a…let’s say…unique flavor.

Curt knocked it out of the ballpark last Friday night. He made a pull-apart pizza bread from a recipe we found on Pinterest. It said it served six. I think in my house that must mean three. However, Curt did note it would also make a fun appetizer. Curt, who is 12, prepared this all from start to finish, making it a fun family treat for a Friday night.

Curt’s Pull-Apart Pizza Bread

2 cans refrigerated biscuits, each biscuit cut into fourths
12 oz pepperoni, chopped
1/4 cup extra virgin olive oil
2 Tbsp garlic salt
1 Tbsp oregano
1 cup parmesan cheese, grated
1 cup mozzarella cheese, grated

In a large bowl, combine biscuit pieces and pepperoni. Pour olive oil over, and sprinkle with garlic salt and oregano. Stir gently to coat all biscuit pieces. Add cheese and toss to mix (using your hands is probably easiest).

Preheat oven to 350° F. Pour mixture into a Bundt pan. Bake uncovered for about 40 minutes or until cooked through. Serve with marinara or pizza sauce for dipping.

Nutritional Information: Calories Per Serving: 709, Calories from Fat: 433, Fat: 48 g, Trans Fat: 1 g (18 g Saturated Fat), Cholesterol: 96 mg, Sodium: 2197 mg, Potassium: 323 mg, Carbohydrates: 36 g, Fiber: 2 g, Sugar: 5 g, Protein: 34 g.

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