These babies are my new favorite! I found them on Our Best Bites and they are so tasty! Just use whatever pizza toppings you like, with no sauce because that is what you will dip it in later.
1 roll refrigerated pizza dough*(or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough out. You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after). You need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).Brush the tops of the dough balls with olive oil or melted butter (I used butter) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning like I did).
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping. I used a 6 oz. can of Italian seasoned tomato paste and just add a little water to the consistancy I wanted. It was delicious!
They also made a Ranch version and it looks good too.
I linked this up to Chef in Training