My Recipe Box

Pepperoni Pizza Bake-n-Take

Makes: 1 dozen
Prep Time: 10 minutes
Proof Time: 30 to 40 minutes
Bake Time: 20 to 30 minutes
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Ingredients

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

Directions

For Batter:

  1. Preheat oven to 350°F for metal or glass pans and 325°F for dark or coated pans.
  2. Spray 6-hole muffin tins with cooking spray.
  3. 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.
  4. Scoop 1/3 cup batter into each muffin cup.

For Pizza Toppings:

  1. 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.
  2. 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.