Try this Pizza Balls recipe, or contribute your own.
- Carbohydrate 21.8532116666667 g
- Cholesterol 219.186666666667 mg
- Fat 8.17757833333333 g
- Fiber 4.80355000162125 g
- Protein 12.122575 g
- Saturated Fat 2.93722 g
- Serving Size 1 1 Recipe (279g)
- Sodium 587.672833333333 mg
- Sugar 17.0496616650454 g
- Trans Fat 1.176365 g
- Calories 208 calories
Step-by-step
- Preheat oven to 425 degrees.
- Cut the block of cheese into at least 28 squares.
- Flatten a biscuit out and stack pepperoni and cheese on top.
- Gather up the edges of the biscuit.
- Line the rolls up (seam side down) in a greased 9×13 in. pan.
- Brush with beaten egg.
- Sprinkle with Parmesan, Italian seasoning and garlic powder.
- Bake for 18-20 minutes.
- Serve the rolls with warm pizza sauce for dipping.
Swapping canned biscuit dough for scratch-made yeast dough changes the structural integrity of these snacks entirely. Processed dough contains chemical leaveners that react instantly to heat at 425 degrees Fahrenheit. Scratch dough relies on biological fermentation for gas production. Stuffed dough pieces require careful sealing to prevent cheese blowouts during the 18 to 20 minute baking window.
Fresh Versus Preserved Elements
Pre-shredded supermarket cheese contains cellulose anti-caking agents that hinder proper melting behavior. Cutting a block of cheese into distinct squares yields a much smoother internal molten state. Jarred pizza sauce carries high water content that can soften crusts if used carelessly. Simmering the sauce beforehand reduces excess moisture and concentrates tomato solids.
- Ensure seams face downward in the 9x13 inch pan to prevent premature opening.
- Brush the beaten egg wash lightly to avoid soggy spots on the surface.
- Remove the pan from the oven when the exterior turns a deep golden brown.
