Continuing with a comfort food theme, we made this pull-apart bread for our company Dinner Series, which is a dense, yeasty bread bursting with flavor. If you’ve never made or tried any kind if pull-apart bread, I would definitely suggest it after trying this recipe! It’s a fun thing to eat, in addition to being really tasty, and it’s great fun for kids and adults alike. If you can remember back to your youth, when you’d eat string cheese that actually pulled apart like little pieces of string – well this is sort of like a grown-up, sophisticated version of that snack! With ample amounts of cheese, beer and spicy mustard, it has a sophisticated flair, while being a completely approachable and fun dish.

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By Hairee Lee

“They are SO easy to make and SO delicious.” And looks SO great in the Spencer Peterman Burl Round Bowl in Cherry. Contact Didriks for more details on the product and how you can get one for your dinner table!
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Mama’s Pepperoni Bread Bites
Serves 8

This savory appetizer is so good you won’t believe how easy it is to make. Two ingredients, roll out, roll up, and bake. It’s that simple.

Ingredients

• 2 bags of pre-made pizza dough
• 1 lb. of sliced pepperoni

Directions

1. Heat oven to 375 degrees F.
2. Roll out the pizza dough into four equal square, about 1/4″ thick.
3. Place a single layer of pepperoni and leave a 1/2″ border around the edge.
4. Roll up the dough in one direction so that it creates a log with a swirl of pepperoni inside.
5. Transfer to baking sheet covered in foil.
6. Pinch edges of loaves on either side and fold underneath to prevent contents from spilling out during baking.
7. Bake the logs for 30 minutes or until golden brown.
8. Slice into 1 inch sections and serve flat to display the pepperoni swirl.

Recipe courtesy of Melissa’s grandma. Thank you, Mama!

Apple and Onion Stuffing Muffins
Makes 12 muffins

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 stick butter, softened
• 1 bay leaf
• 4 ribs celery and greens, from the heart, chopped
• 1 medium to large yellow skinned onion, chopped
• 3 McIntosh apples, quartered and chopped
• Salt & pepper
• 2 tablespoons poultry seasoning
• 1/4 cup chopped fresh parsley leaves
• 8 cups cubed stuffing mix
• 2 to 3 cups chicken stock

Directions

1. Preheat oven to 375°F.
2. Heat a large skillet over medium-high heat and add extra-virgin olive oil and 4 tablespoons butter. When butter melts, add bay leaf, and toss in the vegetables as you chop them; the celery, onions, and then the apples.
3. Season the mixture with salt, pepper, and poultry seasoning and cook 5 to 6 minutes to soften, then add parsley and stuffing cubes to the pan and combine thoroughly. Moisten the stuffing with chicken broth until all of the bread cubes are soft, but not wet.
4. Butter 2 muffin tins with the remaining butter. Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Discard the bay leaf when you find it. Bake until they’re crisp on top, about 10 to 15 minutes. Remove from pan and let cool on platter. Serve them hot or at room temperature.

Recipe adapted from Ina Garten and the Food Network.