Continue until you’ve reached the top and all of the bites have been used. Alternate between rows of pepperoni and buffalo chicken bites. Use toothpicks to attach the cooled bites to the tower, starting at the base and placing close together so no foil shows through.Bake for 18-20 minutes, until golden brown and slightly darker than the pepperoni bites.Flatten and fill the remaining halved rolls with the buffalo chicken filling and arrange on the 2 remaining prepared baking sheets.In a small bowl, mix together the egg yolks and water.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.Bake the pepperoni bites for 18-20 minutes, until golden.Repeat until half of the rolls are filled with the pepperoni filling and arrange on 2 of the prepared baking sheets. Pinch the edges of the dough together around the filling to form a ball and roll to seal. Fill with ½ teaspoon of the pepperoni filling. Take a halved roll and flatten with your hand to about 2 inches (5 CM) in diameter.Make the garlic butter: In a separate medium bowl, combine the melted butter, garlic, parsley, and grated Parmesan.Make the pepperoni filling: In a medium bowl, mix together 1½ cups shredded mozzarella, 1 cup (260 g) marinara sauce, and the chopped pepperoni.Attach the cardboard base to a large serving platter with masking tape. Attach the tower to the cardboard using a hot glue gun. Wrap the entire tower in aluminum foil, securing with cellophane tape, ensuring there is no styrofoam showing.Attach the 4-inch dowel to the top of the tower using a wooden skewer. The tower should be approximately 22 inches (55 CM) tall. Trim 2 inches (5 CM) off the bottom at a 30° angle. Assemble the tower: Secure the 3 longer dowels together using rubber bands.Preheat the oven to 425☏ ( 220☌) and line 4 baking sheets, or as many as you have, with parchment paper.
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