Pizza Balls

Pizza balls are filled with pepperoni and mozzarella, then baked until golden brown. A brush of garlic butter and Parmesan finishes these easy, cheesy bites.

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Prep Time 15

Cook Time 22

Resting time 25

Total Time 1 2

Servings: 8 servings

Course: Appetizer

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Notes

Ingredients

For the pizza balls

1 lb pizza dough refrigerated
32 pepperoni slices
8 oz low-moisture mozzarella cut into 16 cubes

For the garlic butter

3 tbsp unsalted butter
0.5 tsp garlic powder
1 tsp Italian seasoning
2 tbsp Parmesan cheese grated

Equipment

1 rimmed baking sheet

Method

Prepare the pizza balls

Heat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
Let the refrigerated pizza dough sit at room temperature for 20 minutes to make it easier to shape.
Divide the dough into 16 equal pieces.
Flatten each piece into a 3-inch round.
Place 2 pepperoni slices and 1 mozzarella cube in the center of each round.
Wrap the dough around the filling and pinch the seams firmly closed.
Set the pizza balls seam-side down on the baking sheet.

Make the garlic butter

Melt the unsalted butter in a small microwave-safe bowl.
Stir in the garlic powder, Italian seasoning, and Parmesan cheese.

Bake and finish the pizza balls

Bake for 18 to 22 minutes, until the dough is golden brown.
Brush the hot pizza balls with the garlic butter.
Let them rest for 5 minutes before serving.

Notes

For neatly sealed pizza balls, pinch the dough seams firmly closed. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Turkey pepperoni can be used as a leaner swap.