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!
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)
- 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.
- 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.
- 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.
- Preheat the oven to 375 degrees, and prepare 2 sheet pans, each with a silpat or parchment paper.
- Divide the dough into 32 even pieces.
- 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.
- 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.
- 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.)