Stuffed Crust Pizza Bites are a delicious and cheesy snack that combines the flavors of pizza in a bite-sized form, perfect for parties or a fun family meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Snack
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup warm water (about 110°F)
2 tablespoons olive oil
1 cup shredded mozzarella cheese
½ cup pepperoni slices (or your choice of filling)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup marinara sauce (for dipping)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Gradually add the warm water and olive oil to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until doubled in size.
Preheat your oven to 425°F (220°C).
Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick.
Cut the dough into squares, approximately 3 inches by 3 inches.
Place a small amount of mozzarella cheese and a piece of pepperoni in the center of each square.
Fold the corners of the dough over the filling to create a pocket, pinching the edges to seal tightly.
Place the stuffed dough balls seam-side down on a baking sheet lined with parchment paper.
Brush the tops with olive oil and sprinkle with garlic powder and Italian seasoning.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Serve warm with marinara sauce for dipping.
Notes
For a cheesy twist, try adding a bit of cream cheese or ricotta to the filling.
You can also experiment with different fillings like cooked sausage, vegetables, or different cheeses.
For a spicy kick, add crushed red pepper flakes to the filling or sprinkle on top before baking.