Muffin Tin Pizza Bombs

Pizzas come baked on stones, licked with the aid of grill hearth, or toasted on thick French bread. This week, change it up by using baking bite-sized bundles of pizza in a muffin tin. The metal cups of the tin cradle the dough, retaining their form and crisping the crust to a rich golden-brown hue.

Muffin Tin Pizza Bombs

Pizza bombs are destined to be a meal plan preferred for pint-sized and complete-sized family contributors alike. Chewy, Parmesan-flecked dough surrounds tangy pizza sauce, highly spiced pepperoni, and a gooey knob of melted cheese ideal for Pizza Friday, after-college snacks, or without a doubt no reason at all.

Muffin Tin Pizza Bombs

INGREDIENTS :

  • Cooking spray
  • 24 slices pepperoni
  • 1 pound pizza dough, at room temperature for 1 hour
  • 6 teaspoons marinara sauce, divided, plus more for serving
  • 6 ounces low-moisture mozzarella cheese, cut into 12 pieces
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup grated Parmesan cheese, divided
  • 1 1/2 teaspoons Italian seasoning, divided

INSTRUCTIONS :

  1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Divide pizza dough into 12 equal portions (about 1 1/4 ounces each). Working with one piece of dough at a time, roll into a ball, then use your fingers to flatten and stretch into a 3- to 4-inch round. Repeat with remaining pieces of dough.
  3. Place 1/2 teaspoon of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with a piece of mozzarella cheese and 2 slices of pepperoni. Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.
  4. Stir the butter, garlic, and salt together in a small bowl. Dip the pizza bombs, one at a time, into the butter mixture, and turn to coat. Place seam-side down into each muffin well. Sprinkle the top of each pizza bomb with 1/4 teaspoon Parmesan cheese and a pinch of Italian seasoning.
  5. Bake until golden-brown, 15 to 20 minutes. Remove from the pan and cool for 5 minutes or until cool enough to handle. Serve with warm marinara sauce.

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