Risotto with Lemon and Shrimp
Pull-Apart Pizza Bread
| By : |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
6-8 servings
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Ingredients
Spice Mixture:
- 1 tsp each coarse sea salt dried oregano
- 1/2 tsp each dried basil dried onion flakes
- 1/4 tsp each dried thyme paprika, garlic powder
Pull-Apart Pizza Bread
- 2 tbsp grated parmesan
- 16 oz Grands biscuits
1 can separated and cut into6 pieces each - 2.5 oz mini pepperoni or regular pepperoni slices quartered (or ham, or cooked sausage crumbles)
- 1 cup Water
- 1/3 cup shredded mozzarella cheese
- Pizza sauce for dipping heated
Ingredients
Spice Mixture:
Pull-Apart Pizza Bread
|
Instructions
- In a small bowl, combine Spice Mixture ingredients and grind lightly with the back of a spoon to release flavors.
- In a 1 gallon plastic bag, combine spice mixture and parmesan cheese. Drop biscuit pieces, a few at a time, into the bag and shake to coat evenly.
- Coat the inside of a 6-cup bundt pan with nonstick spray
- Layer as follows, pressing gently between each biscuit layer: - 1/3 of biscuits - 1/2 of pepperoni - 1/3 of biscuits - 1/2 of pepperoni - 1/3 of biscuits
- Cover bundt pan with foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUALor PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the bundt pan from the pot to a wire rack. Uncover and allow to cool for 5 minutes.
- Invert bundt pan onto a parchment-lined baking sheet and top with mozzarella cheese.
- Set under the broiler for 5 minutes until cheese starts to brown.
- Serve warm with warm pizza sauce for dipping.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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