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Pizza Bites

1/31/2013

 
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One last Superbowl snack before Sunday...pizza bites! When I saw this come up on one of my favorite blogs years ago, I had to make it that same week. And we're still eating them. Pizza bites are incredible...for lunch, a snack, or dinner. I make mine a little bigger than the original recipe indicates and place 3-4 pieces of pepperoni in each roll with a big hunk of mozzarella. The original recipe calls for 20-24 balls, and I can only try to get 12 out of mine.

Pizza dough isn't hard to make, and it rises pretty quick. This is my favorite and I actually make it all by hand now. I find it's much easier than using my big mixer. But feel free to grab some from the store or your local pizza place. I highly recommend you make these as soon as possible!

Pizza Bites
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For the dough:
6 ounces (about 1 cup) semolina flour
16 ounces (about 3 1/4 cups) bread flour
1 1/2 tablespoons sugar
1 teaspoon yeast
1/4-1/2 teaspoon garlic powder (optional)
2 teaspoons salt
14 ounces (1 3/4 cups) warm water
3 tablespoons extra virgin olive oil

For the bites:
About 40 pieces of pepperoni
3 pieces of string cheese
Olive oil
Italian seasoning
Grated Parmesan cheese

Combine the yeast, sugar, garlic, and water in a bowl and allow yeast to dissolve. Add flours and stir with a large spoon. Let the dough rest for a few minutes to give the yeast time to work. Add the oil and salt and stir. Place the dough on a floured counter and knead by hand until it's soft and elastic. Place in a lightly oiled bowl and cover. Let it rise about an hour or until it’s doubled in size. I like to cover my rising bread with shower caps that my friends pick up at hotels. They're easy to slip on and they're reusable.

Split into two pieces and shape or place in freezer bags to freeze and use late (you only need one ball of dough for this recipe).

Preheat your oven to 400 degrees.

Divide one ball of dough into 12 pieces. Stretch the piece into a circle about the size of your palm. Place the pepperoni and cheese in the middle of the circle and stretch the dough around it and pinch to close. Place the balls seam side down in a greased 9-inch pie plate.

Brush olive oil on top of the balls and sprinkle the Italian seasonings and parmesan cheese on top. Bake for 20 minutes or until the tops are golden brown. Serve warm.

Source: Annie's Eats
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Annie @ Annie's Noms link
2/1/2013 01:51:58 am

OMG these look delicious! Pizza is one of my favourite things ever! The fact these are bite size means I don't have to feel guilty if I eat 10 lol! :)

Lauren @ Climbing Grier Mountain link
2/1/2013 02:17:07 am

Holy pizza deliciousness! I could use about a zillion of these right now.

P.S. How is the bakery going? Hopefully you're keeping your head above the flour...

She Makes and Bakes
2/3/2013 04:42:12 am

It's going good!!! It was awesome to launch it on Friday!

Whitney @ The Newlywed Chefs link
2/3/2013 11:39:39 am

These look amazing!! Perfect to serve at any gathering. We'll have to make them soon!

domenica
9/2/2013 11:12:56 am

hey, so, I'm from Ecuador so my main language is spanish and I was wondering which is the difference between semolina flour and bread flour, can´t I just use one of them instead?

She Makes and Bakes
9/4/2013 12:30:03 am

Semolina flour is much different from bread flour, but if you can't find it you can use all bread flour. The texture will be a bit different, but it still will be good.


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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