Pepperoni Pizza Puffs
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 9
- Sodium
- 445
- Total: 40 min
- Active: 20 min
Ingredients
One 16-ounce ball frozen pizza dough (see Chef's Note), thawed in the refrigerator for 6 hours, then left out to rise in oiled bowl, covered with plastic wrap, at room temperature for 2 hours
All-purpose flour, for dusting
1/2 cup shredded or fresh sliced mozzarella
24 thin slices pepperoni
1 jarred red pepper, drained and cut into 1 1/2-inch strips
About 2 tablespoons olive oil
Directions
- Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn't have to be perfect) about 5 inches in diameter.
- Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
- Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15 to 17 minutes, then remove from the oven and let rest for 5 minutes before serving.
Cook’s Note
Dough the Right Thing: Many supermarkets sell pizza dough these days, but there's nothing like the real thing, freshly made by a pizzaiola (pizza maker). Most pizza shops will be happy to sell you some of their dough and I suggest that you get it from them when you want to make a pizza.