Ketonia Pepperoni Pizza Sliders

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Nine Ketonia slider rolls stuck together, sliced horizontally, layered with Rao’s marinara, mozzarella, and Boar’s Head pepperoni, brushed with garlic herb butter and baked until the cheese is perfectly melted.

Ketonia Pepperoni Pizza Sliders

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Prep Time 1 30

Cook Time 20

Servings: 9 sliders

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Slider Rolls

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
120 ml water 1/2 cup
1 tbsp instant yeast
1 egg whisked with 1 tbsp water egg wash

Filling and Topping

240 ml Rao’s pizza or marinara sauce 1 cup
170 g mozzarella, shredded 1.5 cups
1 bag Boar’s Head pepperoni
4 tbsp butter, melted
1 tsp garlic powder
1 tsp Italian herbs
2 tbsp parmesan cheese, grated

Method

Combine all dough ingredients, knead per directions. Cover and rest 45 minutes. Butter an 8×8 pan.
Divide dough into 9 equal portions, roll into balls, place in buttered pan and flatten with palm. Cover and rise 45 minutes. Brush with egg wash, sprinkle with parmesan if desired, and bake at 375°F for 20 minutes. Cool.
Turn cooled rolls onto a cutting board. Slice horizontally through all 9 rolls as one piece. Mix melted butter with herbs, garlic, and parmesan.
Place bottom half back in pan and brush with half the garlic butter. Spread marinara on both cut sides. Layer pepperoni on bottom, then mozzarella. Top with top half of rolls. Brush with remaining garlic butter.
Return to 375°F oven for about 20 minutes until cheese is melted and bubbling. Cut into 9 sliders and serve.