• Preparation Time 30 minutes plus 60 minutes rising
  • Baking Time 50 minutes
  • Makes 12 servings
  • Freezing Excellent

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Ingredients

  • Dough
  • 3 cups Robin Hood® Best for Bread Flour
  • 1 pkg instant quick-rise yeast
  • 1 ½ tsp salt
  • 1 ½ tsp granulated sugar
  • 1 cup warm water
  • 2 tbsp Crisco® Vegetable or Canola Oil
  • Filling
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped pepperoni
  • Topping
  • 1 cup grated parmesan
  • 1 tsp each; dried oregano, garlic powder
  • ¼ tsp pepper
  • ½ cup butter, melted
  • Pizza sauce, to dip

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Preheat oven to 375°F (190°C).
  • Dough: Combine, in a large bowl, first 4 ingredients. Mix well. Add warm water and oil and beat on medium speed, 3 minutes.
  • Turn dough out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth, elastic and no longer sticky, about 5 minutes. Place in greased bowl. Cover with plastic wrap. Let rise in warm place, 30 minutes.
  • Grease a large tube pan and place on a rimmed baking sheet.
  • Filling: Cut dough into 32 pieces. Flatten each piece between your hands, and place 1 ½ tsp (7 ml) each shredded cheese and pepperoni in centre of dough. Close dough around filling and seal to form a ball.
  • Topping: Combine, in a small bowl, cheese, herbs and pepper.
  • Dip dough balls into melted butter and then roll in topping mixture.
  • Place balls in prepared tube pan, drizzle with any remaining butter and sprinkle with any remaining topping. Let rise in warm place, about 30 minutes.
  • Bake in preheated oven, 45 to 50 minutes or until firm and golden. Cool 5 minutes, then remove from pan. Serve with pizza sauce for dipping.

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