A Recipe For Togetherness

Pepperoni Pizza Bake-n-Take

Yield:
1 dozen

Prep Time:
10 minutes

Proof Time:
30 to 40 minutes

Bake Time:
20 to 30 minutes

Batter:
	Mazola^® PURE™ Cooking Spray
3 cups	all-purpose flour
2 envelopes	Fleischmann’s^® RapidRise Yeast
2 tablespoons	sugar
1 teaspoon	salt
1-1/2 cups	milk
2 tablespoons	butter
2	eggs

Pepperoni Pizza Toppings:
2 jumbo	6-hole muffin tins
1-1/2 cups	pizza sauce
24	pepperoni slices, quartered
3 cups	mozzarella cheese, shredded

For Batter:
Preheat oven to 350°F for metal or glass pans and 325°F for dark or coated pans. Spray 6-hole muffin tins with cooking spray. Combine flour, undissolved yeast, sugar and salt in large mixing bowl. Heat milk and butter until it is warm to touch (120°F to 130°F). Add milk and eggs; stir until well blended. Scoop 1/3 cup batter into each muffin cup.

For Pizza Toppings:
Place 2 tablespoons of pizza sauce in center of each cup of batter. Top each with 1/4 cup mozzarella cheese. Place 6 to 8 pepperoni pieces on top of cheese. Let rise in a warm area for approximately 30 to 40 minutes. Batter should become puffy. Bake 20 to 30 minutes or until a toothpick inserted in the bread comes out clean. Remove from oven and cool 20 to 30 minutes prior to serving. Store leftovers in airtight container.

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