Pepperoni Pizza Balls
User Reviews
4.6
Pepperoni Pizza Balls
Description
Pepperoni Pizza Balls start with canned or refrigerated biscuit dough that is portioned, filled with a spoonful of pizza sauce, a cube of mozzarella cheese, and several small pepperoni slices, then sealed to form little dough packets. These are placed seam-side down on a baking sheet and baked at 400°F until they develop a very light golden color. Because they cook quickly, careful attention is needed near the end to avoid overbaking.
While baking, a topping is prepared by melting butter and mixing in Italian seasoning and garlic powder. This butter mixture is applied to the warm baked balls immediately after they come out of the oven to infuse them with flavor and moisture. Fresh finely chopped parsley can be added as a garnish for color and brightness. Additional pizza sauce can be served on the side for dipping.
These pizza balls make convenient snacks or appetizers suitable for casual gatherings. Their combination of buttery, garlicky exterior with melted cheese and pepperoni filling provides a familiar pizza flavor in a portable form. They can be refrigerated and reheated or frozen for longer storage, making them a flexible make-ahead option.
Refrigerate leftovers up to five days or freeze for up to six months. For freezing, initially freeze on a baking sheet before transferring to a sealable bag to prevent sticking.
Ingredients
Pizza Balls:
- 1 tube about 16 ounces refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits
- 4 tablespoons pizza sauce divided; plus more for dipping if desired
- 24 lices pepperoni divided
- 4 ounces mozzarella cheese cut into eight 1-inch square cubes (diced string cheese may be substituted), divided
Topping:
- 4 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder or to taste
- 1 to 2 tablespoons parsley optional for garnishing, finely chopped, fresh
Instructions
Make pizza balls:
- Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.
- Separate biscuits and add about 1/2 tablespoon pizza sauce, 1 cheese cube, and 3 pieces pepperoni into the center of each biscuit, wrap the dough around the contents, seal, and place on baking sheet with the seam side down. It will be a tight squeeze to get it bundled up and if pizza sauce leaks out, wipe it off with a paper towel and don't worry about it.
- Repeat until all dough, sauce, and cheese are used.
- Bake for about 8 to 9 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute.
- While rolls bake, prepare the butter mixture.
Make topping:
- To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds.
- Add the Italian seasoning, garlic powder, and stir to combine.
- As soon as rolls emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately with additional pizza sauce if desired. Rolls are best warm and fresh.
Notes
- Refrigerate cooled pizza balls in an airtight container for up to 5 days to maintain freshness.
- For longer storage, freeze pizza balls on a sheet before transferring to a sealed bag; they can be frozen for up to 6 months.
- Serve with extra pizza sauce for dipping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 3g | 150% |
| Cholesterol | 38mg | 13% |
| Sodium | 1023mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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