Welp, it’s cold here in Chicago, like really cold, 10 degrees real temp! The coldest temps we have had in two years! Even colder tomorrow! This is when I think moving back to California isn’t such a bad idea! But during these cold winter months you have extra permission, (not that you needed it), to eat comforting, hearty foods. Well, this weekend is Super Bowl, so even more reason to eat (not that I care) yummy, appy foods to hunker down and watch the big game (or puppy bowl, Martha and Snoop will be hosting)! I have your comforting appy food covered this weekend, my Pesto Pizza Balls! They are as fun to eat as they are to say!
These beautiful balls (the only time you’ll hear me refer to any kind of balls as beauties 😉) will scratch that pizza itch, satisfy your game day or Sunday funday cravings. These came to be for a virtual cooking and cocktail demo I hosted for my friends. I was looking for an easy to follow, quick to whip up and bake recipe that could be enjoyed by all! Ta-da Pesto Pizza Balls were born!
These truly are simple. Honestly, I swear. Nothing is homemade and time consuming, sometimes especially now, simplifying the little things can really help to simplify the big things too. See how deep these balls can be, who needs therapy when you have warm balls at your disposal…😊 Sorry, I am really only like 12 mentally! Any who, easy peazy, just Pillsbury canned pizza dough, motz balls, jarred pesto, jarred jam, jarred marinara and a package of prosciutto. Who knew how all these things can come together to create ball perfection! Takes under 20 minutes to prep and then just about 25-30 minutes to bake. You will be downing golden balls in no time. Wait a few minutes though after they come out of the oven, totally burned my tongue because apparently, I have zero self-control or common sense…or both. It was worth it though.
Perfect little dough rounds just begging for your filling! At this point you would then add the prosciutto on top of the motz…if you don’t forget! 🙂 Or keep vegetarian or go halfsies! Both ways are a win win!
Just look how golden brown your balls are!
Don’t forget your favorite marinara for dipping your balls (I can’t get enough ball talk), dip it real good!
So, stay warm this weekend on the inside and out! Stay in your pjs (like there was any other option) get cozy and get ready to eat your feelings (not that there is anything wrong with that) this weekend. Whether you care about football or not, you will care about these Pesto Pizza Balls getting in your belly stat!
Happy Weekending it & Pizza Balling It!
Diane
- What you need:
- cupcake pan
- parchment paper
- 3 inch dough cutter/cookie cutter/round glass
- Ingredients
- 1 can Pillsbury pizza dough
- 1 jar pesto
- 1 jar caramelized onion jam (or jam of choice)
- Small mozzarella balls
- Package of prosciutto (optional)
- Non-stick cooking spray
- Olive oil or olive oil spray
- Granulated garlic
- Parmesan
- Sea salt
- Jar of marinara
- Pre-heat the oven to 375 degrees and spray the cupcake pan with the non-stick cooking spray, set aside.
- On your work surface, lay out a large piece of parchment paper. Pop that dough out of the can and place on the parchment paper. Gently press dough out slightly. Keep it thicker, around ¼ of inch. You can get 12 rounds out of the dough.
- Using your cutter of choice, gently cut out the circles of dough. Lightly spray the rounds with olive oil, or brush with olive oil.
- Using a .5 tsp. add the pesto into the center of each dough round, gently spread out, but don’t go all the way to the ends. Then add about the same amount of onion jam. Place a motz ball (if it is larger, tear off a smaller piece) in the center of each circle and top with a piece of prosciutto (can be vegetarian if you omit).
- Gently close the dough inward and over the ingredients and close pressing dough together, creating a ball. Place each dough ball, seem side down, into the prepared cupcake pan.
- Last, spray the tops of the balls with olive oil and sprinkle with a little granulated garlic, parmesan and some sea salt.
- Place in pre-heated oven on middle rack and bake for 20 to 30 minutes until balls are golden brown (that’s what she said). Rotating half-way through bake time. Remove from oven and place on cooling rack.
- Pour marinara in heat proof bowl and heat in microwave in 30 second intervals until heated through.
- Serve warm. Dunk and eat your balls!
Leave a Reply