Now that’s Italian….. Fatty

[Pyle's BBQ]

As far as what I would do differently.
I would slice up the pepperoni, and use shredded part-skim mozzarella.

Why not try diced pepperoni with the shredded cheese? That way you have a better distribution.

 

[Neil]

Another Brethren invention I need to try. Thanks for sharing.

 

[soulman]

Also, wrapping the dough around the hot fatty made it kinda too soft to work with along the top. I think I would let the fatty cool a little.

I wonder if cutting steam vents in the top of the dough would help. Kind of like meat pie. Also since the interior is cooked already, how about a fairly hot oven to get the dough done ASAP.

Great job thinking outside of the box and then sharring with us all. It get's us "nonthink"ing!! :eusa_clap

 

[we'll smoke u]

Nonthink you da man who would of thought.

FATTIES IN A BLANKET!!!!!!!!!!!!!!!!!!

 

[SmokeyBear]

Did you have the fatty all the way done before adding the dough, or did you pull it close to being done and add the dough then?

 

[Plowboy]

Yummy lookin.

 

[biffleg]

Now that looks good!!!

 

[DeanC]

Looks awesome, you have inspired me for New Years Day.

 

[fnnm358]

WOW i was just a little hungry now its time to trash the kitchen I need to try that one what an insperation keep it going

 

[bbqjoe]

The pizza fattie. Novel.

 

[nonthink]

Did you have the fatty all the way done before adding the dough, or did you pull it close to being done and add the dough then?

the fatty was done when i pulled it seeing that it was only gonna be in the oven for 20 min.

 

[SmokeyBear]

the fatty was done when i pulled it seeing that it was only gonna be in the oven for 20 min.

Thanks.

 

[Brauma]

I think I just orgasmed. Gotta go change.