Got my hat, got my coat, I'm off to join the PED-PEW club.

Care to come along?

The PED-PEW club was established, umm, now by errr, me.

PED-PEW stands for Pizza Every Day-Pizza Every Way. It's also really cool if you say it out loud, like a gunslinger. "Ped-pew!"

PED-PEW members are dedicated to trying to find ways to incorporate pizza into their diets each and every day. Start your day with Breakfast Pizza, use cut-up, toasted pieces of dinner pizza as salad croutons or dipping sticks for your Ranch dressing and, of course, have pizza for dinner.

Okay, I admit PED-PEW is a bit extreme, and I'm currently the only member. In fact, PED-PEW will probably fold by the end of this blog.

Seriously, though, I do go through stages where I feel I could eat pizza every day in every way. Homemade tops the list, but a good Thai chicken pizza from the local parlor is pretty high up there, too.

Did you know that one of the perks of being a KAF employee-owner is that on alternate weeks when we don't get paychecks (we're get our checks every other week), we get a free loaf of bread from the bakery? You even have the option of getting pizza dough; it comes to your desk frozen, and is usually thawed out by the time you head home. How's that for handy? It certainly works for keeping the cravings in check.

If the mania lasts too long, I try to stop it by purchasing  a frozen french bread pizza, and sometimes even that does the trick. I rarely want to go there, knowing I can't pronounce most of what's on the label, so I'd like to thank Charlotte in the test kitchen for creating these Pull-Apart Pepperoni Biscuits. I can make them in less than an hour, and know exactly what I'm using to satisfy my craving.

In a large mixing bowl, place the following:

3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup cornstarch
1 tablespoon + 1 teaspoon Pizza Dough Flavor
1 tablespoon Pizza Seasoning
2 tablespoons baking powder (yes, tablespoons)
1 tablespoon sugar

Whisk together well.

Pour in 2 cups heavy cream. Gently mix the dough together until it's nearly all moistened.

Turn the  dough out onto your work surface and gently knead until it's one cohesive piece. If you have any very dry spots, drizzle them with a little extra cream or milk until they're moistened and incorporated.

Preheat the oven to 400°F while you assemble the biscuit bites. Grease four 10-ounce ramekins, or two 12-cup muffin tins.

Roll the dough 1/4" thick. Use a biscuit cutter to cut the dough into 2 3/4" squares. You'll need a total of 32 squares, so you'll probably need to re-roll at some point. Just try to keep the pieces an even thickness.

15-ounce can (2 scant cups) pizza sauce
2 ounces sliced pepperoni
1 cup grated mozzarella cheese

Onto each square place 1/4 teaspoon prepared pizza sauce, a few pieces of pepperoni, and 1 teaspoon of cheese.

Bring two opposite corners together with a pinch, then the other two corners to form a little purse. Seal all seams well and roll between your palms to create a round ball. It will be about the size of a ping-pong ball, or a large walnut.

If you're using ramekins, place eight biscuit balls in each well-greased dish.

If you're using muffin tins, place two or three balls in each well-greased well. I tried it both ways and didn't really have a mad preference for one or the other. If you have a lot of folks to feed, go with two per well.

Bake in the hot 400°F oven for 35 to 40 minutes for ramekins, 20 to 25 minutes for muffin tins. The biscuit tops will turn a lovely golden brown, and little bubbles of sauce and cheese will start doing a lovely lava-flow.

Yeah, I said sauce and cheeeese.

Hey, man overboard! Guess the sharks bakers will get him now.

There, at least this pot full of pizza goodness behaved.

Serve the biscuit bites hot, with the extra pizza sauce for dipping. The pizza seasoning in the dough really makes the whole house smell like a pizza parlor, and you'll have your family and friends grabbing these up in no time.

Please bake, rate, and review our recipe for Pull-Apart Pepperoni Biscuits.

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Filed Under: Recipes
MaryJane Robbins
The Author

About MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team the following year. MJ loves to create decorated cookies for the catalogue, and blog about all kinds of foods, especially sweet treats.