Thursday, November 13, 2014

Recipe of the Week!

Pizza Bombs
So a couple weeks ago Penn State had a night game and I decided this warranted eventful cooking. Cooking that Matt should also be involved in...I told him he should pick a recipe and we could make it for the game. He chose these pizza bombs. I thought it sounded easy and it was good football food. What could go wrong? Wellllll apparently quite a bit. I will never make these again. I like the idea, but the ingredients were all wrong. The dough portion was the worst part. There was no way to seal the cheese and pepperoni inside. I was expecting these to be more of a stuffed dough ball, but in reality it was more like pepperoni and cheese on a dry bun. Lesson learned...don't believe the internet and trust your own culinary skills. I'm sure this little story just convinced you to make these so the recipe in below :)

12 frozen white dinner rolls
1/2 stick butter, melted
1/2 cup fresh shredded Parmesan cheese
1 tablespoon dried Italian seasoning
1 1/2 teaspoon garlic powder
1 teaspoon kosher salt
24 bite size pieces of mozzarella
1 package pepperoni
Marinara for serving

Preheat oven to 350° F. Place 12 dinner rolls in the microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked). Cut dinner rolls in half. Cut the mozzarella cheese into 24 even pieces, about ½ ounce each.

In a large bowl melt butter. Add Italian seasoning, garlic powder, onion powder and salt. Stir to combine. Set aside.

Flatten and stretch each piece of dough. Add pepperoni and a piece of cheese. Pull the edges of the dough together to create a ball. 

Place pizza bombs in the bowl with the butter mixture. Lightly toss to coat. Sprinkle with Parmesan cheese (reserving a little for the last few minutes in the oven). Place pizza bombs in prepared dish. Bake for 30-35 minutes until the tops are golden brown. Sprinkle with parmesan cheese the last 5 minutes of bake time. Remove from oven and serve with marinara or alone. 

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