This is another one of those recipes I saw on Pintrest and just felt like I had to put my own spin on it. Actually my daughter found it. She lives in California now so we both have boards on our Pintrest accounts for each other. If we find something we think the other one would like we pin it to those boards. It is kind of like a Pintrest Christmas. You open it up and SURPRISE look what I found for you!
So I took a look at this and thought it sounded like a good idea, I just wanted to change it up. I have told you all I am not a baker by any means, but I have had really great luck with my pizza dough so anytime I get a chance to make it I jump. The original recipe called for refrigerator biscuits and, although it is much simpler to do it that way, I though pizza dough would taste so much better. I mean garlic pizza dough vs biscuit dough? In my mind there was no question.
Then the original had no sauce in it. You dipped the finished rolls in sauce, but there wasn’t any inside. I had just made a huge batch of homemade marinara sauce so I figured I would give that a try. If you don’t want to make the sauce you could use jarred pizza sauce, but I will say that the marinara is super easy, it tastes better, and you can make a big batch and freeze it for another day like I did.
Another thing I switched was the meat. They used two pieces of pepperoni but Kevin is a sausage lover. I actually wish I had put a slice of mush room inside as well, but the sausage was really good. I switched the cheddar jack cheese for fresh mozzarella. I just love fresh mozzarella and use it when ever I can.
Kevin wasn’t home to take pictures of the dough making or cutting process, but that is pretty straight forward. But I can show you the process of constructing the balls.
After you cut the dough (I used a large mouth glass but if you have a bigger biscuit cutter it would work well)
Spread it out with your fingers a bit.
Add a small dollop of the sauce.
Place a bit of sausage in the middle. I used a quartered slice of link sausage but a scoop of bulk sausage would work as well.
A little chunk of fresh mozzarella.
And started to fold it over into a ball. One side..
Pinch it’s little bottom and then place it pinched side down in a baking dish sprayed with non stick spray. Bush tops with melted butter and then sprinkle with a bit of garlic powder and dried basil.
Someone is patiently waiting for his Pizza Ball…who said he was getting one? I don’t know.
I made a half batch so that is why the dish isn’t full, but don’t they look pretty all toasty and golden brown out of the oven?
Add a bit of the warmed up marinara sauce on the side for dipping and you have got yourself some seriously good balls!
Adapted from recipe found at Riches to Rags
2 links of Italian sausage, or 1/2 pound bulk sausage, cooked
4-ounces of fresh mozzarella cheese, cut into cubes
Marinara sauce (see recipe below), or jarred pizza sauce
Garlic pizza dough (see recipe below)
2 tablespoons butter, melted
Garlic powder, for sprinkling
Dried basil, for sprinkling
For the Pizza Dough:
1 1/8 cup warm water
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon garlic powder
1 teaspoon dried basil
3 tablespoons unsalted butter
1 tablespoon Parmesan cheese
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, 1 teaspoon garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, cut into desired size discs. Place the towel back over the dough and let sit in the warm place for 10 minutes.
For the Marinara Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 large cloves of garlic, minced
1 28 ounce can of crushed tomatoes (Recommended San Marzano)
2 6 ounce cans of tomatoes paste
1 cup water
1/4 cup fresh oregano leaves, chopped
1 bay leaf
salt and pepper
Preheat oven to 425 degrees F.
Heat a large skillet over medium-high heat and add the olive oil. Add the onion and cook until translucent, about 5 to 7 minutes. Mix in the minced garlic and cook one more minute. Stir in crushed tomatoes, tomatoes paste, water, chopped oregano, and the bay leaf. (Add more water if sauce seems too thick). Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer.
Form pizza balls as per pictures above and bake at 425 for 18 to 20 minutes, or until golden brown on top.