Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pepperoni Pizza Bites
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 12 pizza bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 184
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 394 mg
These easy skillet-baked pizza bites are stuffed with melty mozzarella, savory mini pepperoni and zesty sauce, then wrapped in bread dough and baked until puffed and golden. Perfect for game day, movie night or a casual get-together, they come together easily with store-bought dough and pizza sauce and deliver all the gooey, cheesy satisfaction of a classic pie in an irresistibly snackable form.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 12 pizza bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 184
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 394 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Brush a medium cast-iron skillet with 1 tablespoon of the butter.
- Very lightly dust a work surface with flour (use only as much flour as you need to keep the dough from sticking, since too much flour will make the bites more difficult to seal). Roll the dough into an 18-by-6-inch rectangle. Use a pizza cutter to cut the dough into twelve 3-inch squares.
- Dollop a heaping teaspoon of pizza sauce in the center of each square, then sprinkle each with about 1/2 teaspoon Parmesan. Distribute the mini pepperoni evenly over the 12 squares, keeping them in the center over the sauce. Top each with a mozzarella cube. To seal, bring the 4 corners up to meet and press together. Twist the bottom to seal and form a ball.
- Put the balls twisted-side down in the buttered skillet. Brush and drizzle with the remaining butter. Sprinkle with the granulated garlic, oregano and remaining Parmesan. Bake until sizzling, puffed and golden brown, 20 to 25 minutes. Serve hot straight from the skillet.
Cook’s Note
Use a thicker brand of store-bought pizza sauce for the best results; it helps keep the filling contained and makes sealing the dough easier, so you get less mess and more deliciousness in every bite.
