40 slices pepperoni slices, chopped, plus more for flag
2 sticks unsalted butter, melted
6 cloves garlic, minced
1 tablespoon fresh parsley, minced
¼ cup grated parmesan cheese (25 g)
96 store-bought frozen Parker House rolls, halved and thawed at room temperature for 20 minutes, divided
1 ½ cups shredded chicken (190 g)
½ cup Frank’s® buffalo sauce (120 mL)
3 large egg yolks
½ teaspoon water
80 mini mozzarella balls
1 cup fresh basil leaf (40 g), plus more for flag
1 slice mozzarella cheese
Special Equipment
3 styrofoam dowels, 1½ x 24-inch (4 cm x 60 cm)
rubber band
1 styrofoam dowel, 1½ x 4-inch (4 cm x 10 cm)
1 wooden skewer
aluminum foil
cellophane tape
8-inch round piece of cardboard
hot glue gun
masking tape
toothpick
How to Make It
1. Step
Preheat the oven to 425°F ( 220°C) and line 4 baking sheets, or as many as you have, with parchment paper.
2. Step
Assemble the tower: Secure the 3 longer dowels together using rubber bands. Trim 2 inches (5 CM) off the bottom at a 30° angle. The tower should be approximately 22 inches (55 CM) tall. Attach the 4-inch dowel to the top of the tower using a wooden skewer.
3. Step
Wrap the entire tower in aluminum foil, securing with cellophane tape, ensuring there is no styrofoam showing. Attach the tower to the cardboard using a hot glue gun. Attach the cardboard base to a large serving platter with masking tape.
4. Step
Make the pepperoni filling: In a medium bowl, mix together 1½ cups shredded mozzarella, 1 cup (260 g) marinara sauce, and the chopped pepperoni.
5. Step
Make the garlic butter: In a separate medium bowl, combine the melted butter, garlic, parsley, and grated Parmesan.
6. Step
Take a halved roll and flatten with your hand to about 2 inches (5 CM) in diameter. Fill with ½ teaspoon of the pepperoni filling. Pinch the edges of the dough together around the filling to form a ball and roll to seal. Repeat until half of the rolls are filled with the pepperoni filling and arrange on 2 of the prepared baking sheets. Brush with the garlic butter.
7. Step
Bake the pepperoni bites for 18-20 minutes, until golden. Let cool completely, about 20 minutes.
8. Step
While the pepperoni bites bake, make the buffalo chicken bites: In a separate medium bowl, mix together the remaining 1½ cups (150 G) shredded mozzarella, 1 cup (260 G) marinara, the shredded chicken, and buffalo sauce.
9. Step
In a small bowl, mix together the egg yolks and water.
10. Step
Flatten and fill the remaining halved rolls with the buffalo chicken filling and arrange on the 2 remaining prepared baking sheets. Brush with the egg wash.
11. Step
Bake for 18-20 minutes, until golden brown and slightly darker than the pepperoni bites. Let cool completely, about 20 minutes.
12. Step
Use toothpicks to attach the cooled bites to the tower, starting at the base and placing close together so no foil shows through. Alternate between rows of pepperoni and buffalo chicken bites. Continue until you’ve reached the top and all of the bites have been used.
13. Step
Use toothpicks to attach the mini mozzarella balls to the tower, creating a ring around the tower every few rows of pizza bites.
14. Step
Add the remaining 2 cups (520 G) marinara sauce to a small pot and warm over medium-low heat, about 2 minutes. Pour into the base of the platter.
15. Step
Arrange the basil leaves at the base of the tower to resemble the lawn of the Tower of Pisa.
16. Step
Add a strip of basil and a strip of pepperoni to the slice of mozzarella to resemble the Italian flag. Secure to the top of the tower with a toothpick.
