PEPPERONI PIZZA BALLS
AU loves pepperonis.
So I made him these Pepperoni Pizza Balls.
These are easy (duh), delicious (my specialty), and require a small list of ingredients (yipee!).
Basically, this is a typical ALF recipe because it is so YUM.
Lately, I have been noticing AU have started this thing where whenever something good, food related or eating related is talked about we
both respond with a quick and high pitched “YUM”, emphasis on the “m”.
Literally, we can’t stop doing it. It’s like those things where you catch on to what someone else is saying if you are around them a lot and then you realize that you’re doing it.
Yep, this is that thing, but BOTH of us have seemed to catch on.
YUM!
In one word or less I would describe these Pepperoni Pizza Balls as YUM!
They really are.
Pepperoni Pizza Balls are filled with mozzarella cheese, baby baby pepps, smooshed together to form a ball and baked smothered in garlic seasoned butter.
Then dunked in marinara while hot and melty.
I found these on Two Peas & Their Pod one day cruzing through Pinterest.
They kinda remind me of garlic knots, except add cheese and pepps.
I used to love eating garlic knots at this pizza place near our old house after we got out of school.
Did I forget to mention that they are dusted lightly with parmesan cheese after baking and getting all crispy and brown on top, oops!
- 1 pound pizza dough, I store bought mine
- 1 1/4 cup shredded mozzarella cheese
- Little bag of baby pepporonis
- 6 tablespoons butter
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- shredded/grated parmesan
- marinara sauce, I just Trader Joes Basil Marinara
- First, preheat the oven to 400 degrees. Spray a 9 inch round pie pan with cooking spray and set it aside.
- Flour your working surface and roll out the dough. Cut the dough into 12 rectangles, making sure they are evenly sized.
- Top each piece of dough with a small handful of mozzarella cheese and pepporonis.
- Roll the ends and sides of the dough upwards around the filling and gently start pinching the ends together. You are going to be forming a ball shape on the bottom and a pinched part on the top.
- Put all the balls into the pan.
- Melt butter, add in garlic in a small saucepan. Cook the garlic for 2 minutes until fragrant. Remove from the heat and add the dired seasonings.
- Using a brush, cover the tops of the balss with half the garlic butter. Set aside the remaining.
- Bake the balls for 20 minutes or until the tops turn golden brown.
- Take them out of the oven and brush with garlic butter. Sprinkle with parmesan cheese.
- Dip the rolls in the marinara to serve.
Enjoy!
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