pumpkin pizza bombs ✨🍂🎃 Ingredients Buns - 435g bread flour (3 cups + 2 tbsp) - 40g granulated sugar (3 tbsp) - 25g milk powder (3 tbsp) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g yeast (2 1/4 tsp) - 2 large eggs - 1 tsp salt - 2 tsp garlic powder Marinara - 2/3 cup marinara sauce - 1 tsp Italian seasoning - 1 tsp oregano - 1 tsp garlic powder Marinara - 1 tsp red chili flakes - Salt to taste Garlic butter - 6 tbsp unsalted butter, melted - 3 garlic cloves, crushed - 2 tbsp freshly chopped parsley - 1 tsp garlic powder - Salt to taste Filling/toppings - Mozzarella cubes - Pepperoni - Parmesan cheese - Marinara - Pretzel sticks Instructions - Warm the milk until lukewarm. Stir in the yeast and a little of the sugar. Let bloom for 5–10 minutes, until foamy. - Combine the flour, remaining sugar, milk powder, salt, and garlic powder. Add the yeast mixture and eggs, then knead until a dough forms. Gradually knead in the softened butter until smooth and elastic. - Cover and let rise in a warm place until doubled in size, about 1–1 1/2 hours. - Mix the marinara ingredients together. - Divide the dough into 10 portions (85g each) and flatten. Fill each with marinara, mozzarella, pepperoni, and Parmesan. Pinch closed and roll into smooth balls. - Wrap each ball loosely with kitchen twine to create 4-5 pumpkin sections. Place on a lined baking sheet, cover, and let rise for 30–45 minutes, until puffy. Brush with egg wash - Bake at 375°F (190°C) for approximately 18–25 minutes, or until golden brown and cooked through. - Mix the garlic butter ingredients and brush over the warm pizza bombs. Carefully remove the twine and add a small pretzel stick for the stem. Enjoy! • • • #recipes #fallrecipes #recipeideas #food - @thesapor