French Bread Pizza Crunch Bites

Name: French Bread Pizza Crunch Bites
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 french baguette; 1 tablespoon garlic butter, I used my recipe, located in my profile; 3/4 cup marinara sauce, plus more for dipping, I used my recipe located in my orofille; 1 cup italian four cheese blend, shredded; 1 teaspoon italian seasoning; 10 slices pepperoni, cut in half

fenway @Fenway

This is a quick and easy appetizer for any event. It also can be a side dish or lunch or light dinner with a salad. The garlic bread crumbs bring a new flavor and crunch to a french bread pizza!

fenway @Fenway

This is a quick and easy appetizer for any event. It also can be a side dish or lunch or light dinner with a salad. The garlic bread crumbs bring a new flavor and crunch to a french bread pizza!

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Ingredients

20 mins

10 servings

1french baguette
1 tablespoongarlic butter, I used my recipe, located in my profile
3/4 cupmarinara sauce, plus more for dipping, I used my recipe located in my orofille
1 cupitalian four cheese blend, shredded
1 teaspoonitalian seasoning
10 slicespepperoni, cut in half

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Steps

20 mins

1

Preheat oven to 425. Line a baking plate with foil for toasting bread crumbs. Line a baking sheet with foil for cooking the pizza
2

Cut the bauette in half lenghtwisw
3
4

Remove some of the bread from the center of the bauette to make a well, save the bread you pulled out for later
5

Make bread crumbs out of pulled ou breaf
6

Make bread crumbs out of pulled out bread
7

Mix with the garlic butter
8

Place on foil lined plate and toast in the oven until golden, about 10 monutes. Stir often
9
10

Fill well 8n bread with marinara sauce
11

Add cheese, evenly
12

Sprinkle with italian seasoning
13

Add pepperoni evenly
14

Sprinkle evenly with toasted bread crumbs
15

Bake until hot and cheese is melted, about 15 to 25 minutes
16

Cut into individual slices and serve with extra marinara for dipping

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Cooksnaps

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fenway @Fenway

on December 14, 2015 03:05

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.