Pepperoni Pizza Snacks (Print Version)
# Ingredients:
→ Base
01 -
1 batch of homemade pizza dough
02 -
2 teaspoons of olive oil
→ Filling
03 -
2/3 cup of pizza sauce (store-bought or homemade)
04 -
Seasoning: dried basil or Italian blend, add as much as you like
05 -
Garlic powder to taste
06 -
1 cup of shredded mozzarella cheese
07 -
60-65 slices of pepperoni
→ Optional Toppings
08 -
1/2 cup of cornmeal (yellow)
09 -
Extra mozzarella cheese
10 -
Fresh basil leaves
# Instructions:
01 -
Once your pizza dough is made, press it down to deflate it. Cut it into two and roll each into a 10x12 inch rectangle on a lightly dusted countertop.
02 -
Spread a teaspoon of olive oil over each rectangle and press gently with your fingers to stop air bubbles from forming. Spoon 1/3 cup pizza sauce onto each one and sprinkle with some garlic powder and Italian herbs. Top with 1/2 cup mozzarella and arrange pepperoni slices on top.
03 -
Roll up each rectangle tightly like a log, leaving the seam on the bottom so nothing unravels. Put them on a baking sheet and leave them uncovered in the fridge for at least 20 minutes. This way, they'll slice easier.
04 -
Get your oven preheated to 400°F (204°C). Slice each log into about 12 pieces (1-inch thick). If you like, dip the bottoms in cornmeal before placing on your baking sheet lined with parchment or silicone mat. For extra gooeyness, sprinkle on some cheese before baking. Cook for 15-20 minutes until they’ve got a golden touch.
# Notes:
01 -
You can prep the rolls ahead: make up to the rolling stage, then leave them in the fridge for up to a day.
02 -
Keep them in the freezer for up to 3 months and bake fresh when needed.
03 -
Use muffin tins or even a 9x13-inch pan for fun shapes or easier baking.
04 -
Want a smaller batch? Just halve the recipe to make 12 rolls.