Pizza Balls

Or rolls if you like, but they aren’t rolls. Or Taco balls, or mac & cheese balls if you like those.

2 cans refrigerator biscuits 10 biscuits per can
Block of mozz cheese
4 Tbsp olive oil
1/4 Cup pizza sauce (jarred or squeeze bottle)

Optional
Parmesan, Italian seasoning, and garlic powder.

Select any

20 pepperoni slices if you’re doing only pepperoni (I’d mince or finely chop them)
The remaining ingredients figure on about a 1/3 of the batch or about 10 biscuits Pick & choose the “toppings” you like.
4 slices cooked bacon minced
6 Tbsp ground cooked hamburger
6 Tbsp cooked ground Italian sausage

5 Tbsp minced sweet bell pepper
5 Tbsp minced onion
3 Tbsp minced mushroom

Optional:
Anchovies-paste, just a dab will do
Black olives drained minced
15-30 slices of cheddar cheese

Taco
1/8 lb ground beef
1/8 packet taco seasonings
5 Tbsp minced sweet bell pepper
5 Tbsp minced onion
3 Tbsp minced mushroom
1/4 Cup salsa

Mac & Cheese
Cooked mac & cheese, but pan fry after it’s done.
20 “quarters” of cheddar cheese
001 cheese PostP
Crack open the biscuit dough & let get to room temp. Meanwhile cut the block of cheese into twenty 1″ inch squares. Depending on your block of cheese, you may reserve a bunch of it.

Flatten a biscuit out on a cutting board, the counter, whatever. You’ll want this pretty thin, so it doesn’t have a thick dough/or bready taste to it. Not paper thin, it has to hold up.

You’re going to build these upside down.
Here is where the split goes. Just for those who adore meat; meats are on the top list.
For those who like the veggie pizza, use the veggies.
I made black olives & anchovy paste as an option. I like both, but the anchovy can get a little over powering. Note: You only need a small dab or smear, for those who like anchovies.
I also put in cheddar cheese for those who want a mini version of my fabulous bacon double cheese burger pizza.
003 raw postP
For the taco, add a small pinch of each “topping”

For Mac N Cheese 1 part cheese, mac on top, cheese on that (if you dare).

Add a pinch of each “topping”.

Cheese, sauce, topping. OR Sauce, cheese, sauce, topping, cheese depends on how daring you want to be. Use about 1/4 tsp of sauce as you want to be able to close the dough ball up.

Gather up the edges of the biscuit, & fold it over like an envelope, pinch the ends together. Place these on a greased baking sheet, pinched side down.
Brush tops with olive oil, & sprinkle with Parmesan, Italian seasoning, and garlic powder.
Bake at 375°F for 15 minutes. Let stand 2 minutes.
Serve the rolls/balls with warm pizza sauce for dipping.

I embellished the dipping pizza sauce a little, with Parm, garlic & olive oil & 1 tsp powdered mustard.

If you’d like to make a slew of these bad boys in advance, you can shove them in the freezer for another time. I suggest a great freezer bag or (of course) a vacuum bag. Don’t vacuum the crap out of them, just take the air out. Pre-freeze for a hour if you’d rather. Also you can reuse your (cleaned) Bento containers. Line the bottom with the rolls, place a piece of parchment over the top, add a layer. Stick in the bag, vacuum, freeze. Depending on your Bento bowl, you should have twenty pizza rolls.

When reheating: Microwave ovens very (my new Samsung isn’t nearly as hot [same wattage] as my old Panasonic was), so you may want 75% power for 3 minutes instead of 100% for two. Vent as needed, cover & keep it clean.
While you’re prepping your pizza balls for later, why don’t you: A) get some souffle/dip cups & fill it with pizza sauce for dipping B) use an ice tray or a mini muffing pan & fill each with sauce. Freeze. Three ice cubes will make a decent amount of dip.

Less messy is the shuffle (souffle) cup, plus they have a lid.
002 cook postP
Having said all of that, keep in mind that this is a long process with prepping the ingredients. Each has to be minced & cooked before going in the dough.

004 trayed postP

The results are very good, & quite tasty.

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