Cheesy Pepperoni Bialys Delights

Disclosure: I am thrilled to share today’s Pepperoni Pizza Bialys Recipe post is sponsored by the excellent people at Rhodes Bake-N-Serve. All photos, recipes, and opinions remain, as always, my own.

Embark on a culinary journey to discover a delightful twist on a classic treat: the Pepperoni Pizza Bialy. If you’ve never had a bialy before, prepare for an experience that rivals, yet distinguishes itself from, the beloved bagel. While bagels are famously boiled and feature a central hole, bialys are baked to perfection, boasting a soft, chewy interior and a distinct divot in the center, traditionally filled with savory goodness. This recipe takes that concept and infuses it with the irresistible flavors of your favorite pepperoni pizza, creating a snack or meal that is truly in a class of its own.

For many, the mention of “Pepperoni Pizza Bialys” immediately conjures images of a certain popular supermarket bakery. If you’re fortunate enough to live near a Wegman’s, you’re likely already intimately familiar with these delectable creations that seem to leap from the bakery case directly into your shopping cart. Pronounced ‘bee-alleez,’ these savory delights are a testament to the magic that happens when a simple bread meets classic pizza toppings. The allure lies in their fresh-from-the-oven aroma, their perfectly chewy, bagel-like texture, and the generous toppings that make each bite an explosion of flavor.

Imagine this: a warm, yielding bread base, artfully crowned with finely chopped garlic, just a hint of rich pizza sauce and a drizzle of fragrant olive oil. This foundation is then smothered with a generous cap of gooey, melted cheese, and finally, adorned with perfectly crispy-edged pepperoni. Each component plays its part in creating a symphony of textures and tastes. The slight char on the pepperoni, the creamy melt of the cheese, and the aromatic garlic all combine to make a truly unforgettable bite. It’s a flavor profile that’s hard to resist, a comfort food elevated to an art form.

Could anyone truly walk past such a tempting sight? If so, you possess a level of willpower I can only dream of! Fortunately for all of us who find ourselves unable to resist, I’ve developed an incredibly easy Pepperoni Pizza Bialys recipe that ensures you can enjoy these savory treats anytime, anywhere – no matter how far you are from your nearest specialty bakery. And the best part? Our homemade pepperoni pizza bialys are not just delicious; they are ridiculously simple to make, thanks to a fantastic shortcut that makes bread baking accessible to everyone.

While I take immense pride in my extensive collection of bread recipes and consider myself a dedicated bread baker, I’m also a firm believer in smart shortcuts that save time without compromising on quality or flavor. For this particular pepperoni pizza bialys recipe, I wholeheartedly endorse and rely on Rhodes frozen yeast dinner roll dough. This isn’t just any frozen dough; it’s a high-quality product made from high-protein, non-GMO flour, sweetened with cane sugar. It’s also suitable for both vegan and vegetarian diets, contains no preservatives, is Kosher Pareve, and proudly made in the USA. However, beyond these impressive credentials, my primary reason for choosing it is simple: it’s consistently delicious and dramatically cuts down on the prep time, allowing you to enjoy these bialys with minimal effort.

The simplicity of using Rhodes frozen dough means you can whip up a batch of these Pepperoni Pizza Bialys even on a busy weeknight. This makes them a perfect solution for various meal times. My own children go absolutely bonkers for them, and I’m confident your family and friends will, too. Whether you decide to serve them as a hearty breakfast, a satisfying lunch, a fun dinner alongside a crisp salad, or simply as an anytime snack eaten straight from hand, they are undeniably delicious. For an extra treat, consider serving them with a warm side of marinara sauce for dipping – it elevates the experience and adds another layer of pizza perfection.

The Irresistible Pepperoni Pizza Bialys Recipe

Creating these delightful pizza bialys begins with proper preparation of your workspace and ingredients. Start by lightly spraying a rimmed half-sheet pan with non-stick cooking spray, or alternatively, brush it generously with a thin layer of olive oil. Next, uniformly scatter a quarter cup of cornmeal or semolina flour over the prepared pan. This not only prevents sticking but also adds a wonderful subtle crunch to the bottom of the bialys, mimicking a classic pizza crust. Carefully arrange 15 Rhodes Bake-N-Serve Yeast Dinner Rolls on the pan, ensuring they are spaced at least 3 inches apart to allow for proper thawing and expansion. For optimal results, follow the rapid thaw directions provided on the back of the Rhodes package. The goal is for the roll dough to be completely thawed and brought to room temperature, a process that typically takes no more than 45 minutes.

Once the dough has fully thawed, allow the rolls to sit exposed to the air for approximately 10 minutes. This crucial step helps the surface of the dough dry out slightly, which in turn prevents it from sticking to your hands when you create the characteristic indentation for your pepperoni pizza bialys. While the dough is air-drying, take this opportunity to remove any pan of water you might have used for accelerated thawing from the oven. Then, preheat your oven to 425°F (220°C) as directed in the recipe instructions below. The preheated oven will be ready for baking just as your bialys are prepared.

To form the perfect pizza bialy indentation, a gentle but firm touch is required. Use the flats of your index and middle fingers to press down directly into the center of each dough round. Apply enough pressure to deflate the dough in the middle, creating a distinct, shallow divot. This action should also encourage the dough to spread slightly, forming a wider base while maintaining the raised edges characteristic of a bialy. Once you’ve added a teaspoon of the rich marinara sauce mixture into this well, you’ll place a slice of pepperoni on top and press it down gently. This action causes the sauce to “squish” upward around the edges of the pepperoni and onto the surrounding dough, helping to seal in the flavor and maintain the divot’s shape after you add the generous helping of cheese and additional pepperoni.

This technique is key to ensuring that your bialys remain perfectly cupped to hold all those delicious toppings throughout the baking process. While not strictly necessary for flavor, I absolutely adore garnishing my fresh-from-the-oven Pepperoni Pizza Bialys with a sprinkle of chopped fresh parsley. The vibrant green adds a beautiful pop of color and a fresh herbal note that complements the rich pizza flavors. For the ultimate indulgence, serve these with a small bowl of warm marinara or pizza sauce on the side, perfect for dunking. These bialys are truly at their best when served hot or warm, straight from the oven, but don’t underestimate their deliciousness even at room temperature. Pro tip: pair them with a fresh tossed salad for a complete and incredibly satisfying lunch or a light dinner.

Any leftover pepperoni pizza bialys should be tightly wrapped to maintain their freshness and stored in the refrigerator for up to 3 days. To reheat them, you have a couple of options: a quick zap in the microwave will warm them through, but for best results that restore some of their original crispness, wrap them lightly in foil and warm them in a 350°F (175°C) oven until thoroughly heated. This gentle reheating method helps prevent the cheese from becoming too greasy and keeps the bread from drying out.

Connect with Foodie with Family

facebook| pinterest| instagram

twitter| our exclusive Foodie with Family Insiders group

Connect with Rhodes Bake-N-Serv

website |facebook | twitter | pinterest | instagram

Pepperoni Pizza Bialys Recipe

Rate Recipe

By Rebecca Lindamood

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Print Recipe
Pin Recipe
Share on Facebook

Pepperoni Pizza Bialys Recipe: fresh-from-the-oven, chewy, bagel-like bread topped with chopped garlic, the barest hint of pizza sauce and olive oil, a generous cap of melted cheese, and a couple of crispy-edged pepperoni to crown it.

Ingredients

• 15 frozen roll dough pieces
• Nonstick cooking spray
• 1/4 cup cornmeal (for the pan)
• 1/3 cup smooth marinara sauce
• 2 tablespoons garlic extra virgin olive oil (or regular extra virgin olive oil)
• 2 garlic cloves, peeled and minced
• 45 slices pepperoni
• 1 1/2 cups shredded mozzarella
• 1/2 cup shredded cheddar cheese

Optional for garnish

• Fresh minced parsley

Instructions

1. Spray a rimmed half-sheet pan with non-stick cooking spray or brush generously with oil. Scatter the cornmeal evenly over the pan, then place the frozen dough balls on top, leaving about 3 or more inches of space between them. Preheat an oven to 200°F (95°C), and place a cake pan with boiling water in it on a lower shelf. Place the pan of roll dough on the shelf above the water, turn the oven off and close the oven door.
2. Begin checking the rolls at 25 minutes to see if they’re thawed. When the rolls are completely thawed and softened, place the pan on the stove top or counter, uncovered, and discard the water from the cake pan.
3. Preheat the oven to 425°F (220°C) while the dough sits out and dries on the surface for about 10 minutes. In a small bowl, combine the marinara sauce, olive oil, and minced garlic. Toss together the mozzarella and cheddar cheese in another bowl. Set both aside.
4. Use the flat part of your index and middle fingers to press down firmly in the center of each dough round. This action should deflate the dough and create a distinct divot, while also spreading the dough out a little. Ensure you form a clear well in the center to hold the delicious toppings without flattening the entire round.
5. Spoon 1 teaspoon of the sauce mixture into each divot. Lay a single piece of pepperoni over each divot and press it gently into place, causing the sauce to squish up around its sides and onto the dough.
6. Divide the combined shredded cheese evenly among the bialys, placing a generous mound in each divot. Then, top each bialy with two additional slices of pepperoni.
7. Bake for 16-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the pepperoni slices are delightfully crisp around the edges. If desired, garnish with chopped fresh parsley immediately after removing from the oven. Let them rest on the pan for 5 minutes before serving to allow the cheese to set slightly.
8. These can be served with any remaining marinara mixture as a delicious dipping sauce.

Nutrition

Calories: 109kcalCarbohydrates: 3gProtein: 5gFat: 8gSaturated Fat: 3gCholesterol: 19mgSodium: 233mgPotassium: 55mgVitamin A: 135IUVitamin C: 0.5mgCalcium: 88mgIron: 0.3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe
Pin Recipe
Share on Facebook

Craving More Pizza Goodness? Try These Other Delectable Pizza-Inspired Dishes!

• Best Pan Pizza
• Pickle Pizza
• Pepperoni Pizza Gnocchi
• Smoked Salmon Cucumber Pizza
• Figgy Pig Pizza
• Pizza Tortellini Salad
• Pizza Stuffed Pasta Shells