Monday, April 18, 2011

Stuffed Pizza Bites

At first glance, this looks like a recipe I posted last August called Meatball Bubble Biscuits; however this is a new recipe. These stuffed pizza bites are wonderful! My 4 year old had so much fun helping me "stuff" these little bites. He was so proud of himself that as soon as daddy got home from work, he made sure to tell him that HE made dinner tonight!

These little bites are so good! We used mozzarella cheese, pepperoni, and black olives in ours but you can use any of your favorite pizza toppings. Next time I'd like to try ham and pineapple. Yum!

Stuffed Pizza Bites
Source: Gimme Some Oven

1 Roll refrigerated pizza dough (or make your own)
Marinara/pizza sauce
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil or melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella or Italian blend cheese
Pizza toppings of your choice (ham and pineapple, pepperoni, sausage, chopped green peppers or onions, etc.)

Preheat oven to temperature specified on pizza dough package. Usually it’s 400 degrees. (This is also a good option if you make your own dough.)

Unroll your pizza dough onto a lightly-floured surface. Pat or roll the dough so it’s at least 12″ by 8″. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. I found that it worked best if you layer the cheese on first, as this makes a softer bottom layer for the dough to fold around. Make sure to use just enough toppings so that the dough can fold easily around them.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place seam-side-down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil (or melted butter) and then sprinkle with the garlic and Italian seasoning. Top with Parmesan cheese.

Place pan in the oven and cook for about 15-20 minutes or the dough is slightly golden. Doughs vary, so keep an eye on them and begin checking them after 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

*If you end up deciding to go with pepperoni, I’d actually recommend cutting them either in halves or fourths. When I tried to roll these up, I found that the pepperonis were on the verge of being too stiff for the dough to stretch around them (and not break!).

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