Pint-Sized Pizza Poppers

recipe image

How To Make Pizza Poppers

MAKES24 to 36 poppers

INGREDIENTS

  • 1 ball pizza dough (about 1 pound), store-bought or homemade
  • 1 cup tomato sauce, store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • 1/2 pound cooked sausage, crumbled (optional)
  • Flour for dusting
  • Olive oil
  • Kosher salt

EQUIPMENT

  • Rolling pin
  • Bench scraper (optional)
  • Spoon
  • Baking sheet
  • Parchment paper

 

INSTRUCTIONS

  1. Preheat the oven: Preheat the oven to 500°F. Line a baking sheet with parchment paper and set aside.
  2. Gather the ingredients: Gather the pizza dough and bring it to room temperature, as well as the sauce, mozzarella cheese, and cooked, crumbled sausage (if using).
  3. Combine the ingredients: In a medium bowl, combine the pizza sauce, cheese, and sausage. Stir until completely mixed together.
  4. Roll out the dough: Cut the dough into workable pieces, about the size of a tennis ball. On a lightly floured work surface, roll out the dough into a long rectangle, until it’s about 4 inches wide and about 1/4-inch thick.
  5. Add the filling: Down one side of the dough, drop small spoonfuls (roughly 1 teaspoon) of filling ingredients in little mounds. Leave about 1 inch between each mound of filling.
  6. Fold the dough: Fold dough over the top of the toppings and press between the mounds of filling with your fingers.
  7. Cut the dough: Using a bench scraper or sharp knife, cut each pizza bite apart from the next.
  8. Pinch the seams: Pinch the freshly cut ends together. They’ll be sticky and should hold together nicely, making a neat edge. The amount of execution needed for this step will usually depend on your dough and its willingness to play nice.
  9. Brush with olive oil: Transfer the pizza bites to a baking sheet, spaced about 1-inch apart. Lightly brush the top of each pizza bite with olive oil and sprinkle with a pinch of kosher salt.
  10. Bake until golden: Bake for 8 to 10 minutes, until the tops are golden-brown. Remove from the oven, cool slightly, and serve.

RECIPE NOTES

Using store-bought pizza dough: While you can certainly use store-bought pizza dough, the dough sold in the “pop tube” does not hold up as well with this dish.

To freeze: Simply cook by the above directions and allow to cool completely. Freeze individually on a baking sheet lined with parchment paper. Once frozen, slide into a zip-top bag for storage. To reheat, place on a sheet pan in the oven or toaster oven to reheat at 350°F for 25 minutes (time may vary depending on oven and amount of pizza rolls being reheated).

Refrigeration: If they become a family favorite (like they are at our house), you can also keep a thawed bag in the refrigerator for faster reheating. They should last a solid 7 days in the the chill chest … although we’re betting they all get eaten before then.

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