Ingredients
18
18 servings
- •3 cups shredded mozzarella cheese, divided
- •4 cups marinara sauce, divided
- •40 slices pepperoni slices, chopped, plus more for flag
- •2 sticks unsalted butter, melted
- •6 cloves garlic, minced
- •1 tablespoon fresh parsley, minced
- •¼ cup grated parmesan cheese
- •96 store-bought frozen Parker House rolls, halved and thawed at room temperature for 20 minutes, divided
- •1 ½ cups shredded chicken
- •½ cup Frank’s® buffalo sauce
- •3 large egg yolks
- •½ teaspoon water
- •80 mini mozzarella balls
- •1 cup fresh basil leaf, plus more for flag
- •1 slice mozzarella cheese
- •3 styrofoam dowels, 1½ x 24-inch (4 cm x 60 cm)
- •rubber band
- •1 styrofoam dowel, 1½ x 4-inch (4 cm x 10 cm)
- •1 wooden skewer
- •aluminum foil
- •cellophane tape
- •8-inch round piece of cardboard
- •hot glue gun
- •masking tape
- •toothpick
Instructions
- Preheat the oven to 425°F ( 220°C) and line 4 baking sheets, or as many as you have, with parchment paper.
- Assemble the tower: Secure the 3 longer dowels together using rubber bands. Trim 2 inches (5 CM) off the bottom at a 30° angle. The tower should be approximately 22 inches (55 CM) tall. Attach the 4-inch dowel to the top of the tower using a wooden skewer.
- Wrap the entire tower in aluminum foil, securing with cellophane tape, ensuring there is no styrofoam showing. Attach the tower to the cardboard using a hot glue gun. Attach the cardboard base to a large serving platter with masking tape.
- Make the pepperoni filling: In a medium bowl, mix together 1½ cups shredded mozzarella, 1 cup (260 g) marinara sauce, and the chopped pepperoni.
- Make the garlic butter: In a separate medium bowl, combine the melted butter, garlic, parsley, and grated Parmesan.
- Take a halved roll and flatten with your hand to about 2 inches (5 CM) in diameter. Fill with ½ teaspoon of the pepperoni filling. Pinch the edges of the dough together around the filling to form a ball and roll to seal. Repeat until half of the rolls are filled with the pepperoni filling and arrange on 2 of the prepared baking sheets. Brush with the garlic butter.
- Bake the pepperoni bites for 18-20 minutes, until golden. Let cool completely, about 20 minutes.
- While the pepperoni bites bake, make the buffalo chicken bites: In a separate medium bowl, mix together the remaining 1½ cups (150 G) shredded mozzarella, 1 cup (260 G) marinara, the shredded chicken, and buffalo sauce.
- In a small bowl, mix together the egg yolks and water.
- Flatten and fill the remaining halved rolls with the buffalo chicken filling and arrange on the 2 remaining prepared baking sheets. Brush with the egg wash.
- Bake for 18-20 minutes, until golden brown and slightly darker than the pepperoni bites. Let cool completely, about 20 minutes.
- Use toothpicks to attach the cooled bites to the tower, starting at the base and placing close together so no foil shows through. Alternate between rows of pepperoni and buffalo chicken bites. Continue until you’ve reached the top and all of the bites have been used.
- Use toothpicks to attach the mini mozzarella balls to the tower, creating a ring around the tower every few rows of pizza bites.
- Add the remaining 2 cups (520 G) marinara sauce to a small pot and warm over medium-low heat, about 2 minutes. Pour into the base of the platter.
- Arrange the basil leaves at the base of the tower to resemble the lawn of the Tower of Pisa.
- Add a strip of basil and a strip of pepperoni to the slice of mozzarella to resemble the Italian flag. Secure to the top of the tower with a toothpick.
- Serve while the marinara sauce is warm.
- Enjoy!
Related Recipes
BBQ Meatballs with Pepper and Cheese Animal Cut-Outs
Leap Day 4-Layer Pie
Heart-Shaped Scalloped Potato–Crust Pizza
Pizza Sticks 3 Ways
Halloween Charbooterie Board
Meal Prep Meatballs And Sauce
Kids' Turkey and Cream Cheese Spread Bento Box
Mini Quiche 4 Ways
Homemade Pizza Rolls
Sweet Roll Stuffing
Buffalo Chicken Pizza
