Pepperoni Balls Recipes

Steps:

• Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside.
• In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.

Steps:

• Preheat oven to 375°.
• Unroll dough and cut in half, then cut each piece in half and repeat until you have 8 pieces.
• Place 2 slices of pepperoni on the corner of each dough square, then top with one cube of cheese, then 2 more slices of pepperoni.
• Wrap dough around pepperoni and cheese and be sure to seal all seams well.
• Place on a lightly greased baking sheet and bake in center of oven for 10 minutes or until dough is golden brown.
• Note: If desired, brush edges of dough with an egg white and water mixture to ensure sealing.

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
• Cut each biscuit in half. Press each half into a circle with your thumb.
• Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
• Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
• Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
• Brush the butter mixture onto each pizza bomb and top with Parmesan.
• Bake for 15-20 minutes, until the bombs have nicely browned.
• Once they are cool enough to handle, serve with marinara sauce alongside.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Unroll pizza dough; cut into 8 rectangles. Top with pepperoni and mozzarella.
• Fold edges of dough over filling, then pinch together to completely enclose filling. Roll each into ball.
• Place on parchment-covered rimmed baking sheet. Brush with oil; sprinkle with Parmesan.
• Bake 20 to 25 min. or until golden brown. Serve warm.

Steps:

• Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
• Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
• Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.