INGREDIENTS
32 oz ready-made pizza dough (2 16 oz bags from Kroger)
1 miso garlic butter recipe, room temperature
Preheat oven to 365 degrees F. On a floured work surface, roll out half of the dough to a 9"x14" rectangle. Using a pizza cutter or butter knife, cut the rectangle into two smaller rectangles that are 4.5"x14". Spread some butter on to one of the rectangles, and then layer the other rectangle on top so there's one rectangle. Then cut into 4.5"x5" squares. Stack the squares on top of each other, spreading some butter between each square. Place into a greased 9"x5" baking pan. Repeat the process with the other half of the dough. Place the second stack of dough squares in the 9"x5" baking pan next to the first. Make sure that the dough squares are in the middle of the pan. Place in oven for about 40-60 minutes or until the center of the bread reads 180 degrees F. Let rest in the pan at leat one hour before tearing and sharing!
Tips:
Be generous with the butter, you will use just about all of it in this recipe.
Your measurements don't have to be 100% exact. This is just what I measured out so that I could give you the clearest recipe possible. It is likely you may have some small pieces left over. You can just stick them in there anyways.
If the ends or top start to get cooked more than the rest, you can cover with 2-3 layers of foil to protect it from the heat.
Feel free to add a layer of cheese in there too! I would reccomend an Italian, Danish, or Sweedish fontina cheese to complement the sweet nuttiness of the miso.
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