Thursday, May 16, 2013

Pizza Bites

As if we didn't have enough pizza recipes on this blog...I'm so glad I can bring you yet another one, this time in appetizer form! For a while, I've wanted to make some kind of pizza roll appetizer.  I had tried a few recipes but none quite lived up to my expectations.   Finally, I found this recipe and it fit the bill.  I mostly followed the directions but made the bites even smaller (my adapted recipe is below) which I think made for a perfect size. 

We had to practice a little self-control when we had these at dinner one night.  The dough was nice and chewy, while the mozzarella melted on the inside.  I also love that they had marinara inside the bites (in addition to the marinara we used for dipping).   I wasn't able to perfectly close all the bites so some of them had cheese spill out the side while they baked.  That was fine with us -- even if they didn't look as nice, they still tasted the same! 

I have a feeling that this will become one of our new favorite appetizers.  Just one of the many ways we can get our pizza fix!
Pizza Bites
Taken from: Heather Christo (she also has a few pictures of the process in case that is helpful)
Makes 32 rolls
  • 1.5 packets of yeast
  • 1 tablespoon sugar
  • 1 cup hot water
  • 2 teaspoons salt
  • 2 teaspoons garlic
  • 2 teaspoons dried oregano
  • ¼ cup olive oil
  • 3 cups flour
  • 1 tablespoon olive oil
  • 8 ounces mozzarella, divided into 32 portions (you can use fresh; I used part-skim that I cut into small cubes)
  • 1/3 cup marinara sauce plus extra for dipping (if desired)
  1. In the bowl of a standing mixer fitted with a dough hook combine the hot water, sugar and yeast. Let sit and rise until puffy, about 10 minutes.
  2. Add the garlic powder, dried oregano, salt and 1/4 cup olive oil and begin mixing on low. Add the flour, 1 cup at a time, and mix until you have a smooth soft dough, about 5 minutes.
  3. Remove the dough hook and pat the dough into a ball. Lightly grease a bowl and place the dough in it, cover with a dishtowel and set in a warm place until the dough doubles, about an hour.
  4. Preheat the oven to 375 degrees, and prepare 2 sheet pans, each with a silpat or parchment paper.
  5. Divide the dough into 32 even pieces.
  6. Roll out each little piece of dough into a small circle.  Place a stuff with 1 portion of mozzarella (about 1/4 ounce) and a teaspoon of marinara, and then crease closed in a ball.
  7. Place the ball on the prepared sheet pans, leaving a little space around each as they will expand a bit.  Brush generously with olive oil.
  8. Bake the buns for about 8-12 minutes, until pale golden on top.  Serve immediately, with extra marinara sauce for dipping. (We found they were excellent the next day when we reheated them in a 350 degree oven for about 4-5 minutes.) 


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