Thursday, April 16, 2009

My Food on Fridays for April 17th

Today we are making Pizza Balls. This is a recipe that can be done by all ages.

Pizza Balls

Toppings--- Innerds
(any normal pizza topping)
cheese, grated
small or chopped meat, precooked
small or chopped vegies, precooked
pizza sauce

I took a gallon sized zip lock storage bag and put in the sausage and crumbled it in the bag. Then I added about a cup to a cup in a half of shredded cheese, I have a colby montery jack bagged mix. (I used 2 hand fulls actually) Then I added a small can of sliced mushrooms, minus the 5 lrg slices I ate. Then i poured about a half a cup of pizza sauce in with it, enough to wet it. Then I tossed it around. I put it back in the fridge to wait for the dough to be ready.

(we use our favorite dinner roll recipe)
3 1/2 cups flour
1/4 cup sugar
1 pkg yeast (2 1/4 tsp)
1 1/2 Tbs oil (we use peanut)
1 cup warm water
1 tsp salt
1 egg

Put all ingredients into bread maker and let it do the work. Let it rise once in machine and then do a quick knead down.

Oil your hands and separate the dough into 12 balls. Let rest.

Again with oiled hands, Roll balls into rounds and fill with preferred 'toppings' and then pinch dough closed on top.

I took about a fourth a cup of filling and put it in the center of the dough round. Then I pulled up the sides and pinched them together on the top.

Then fit filled balls (pinched side up) into your oiled muffin tin. I usually let them rise about 15 to 30 minutes. It usually depends on how much time we have until we want to eat. Bake about 12 to 15 minutes at 350 degrees F, or until bread dough is done.

These are very very hot right out of the oven, I love them super hot, but take caution with the kids. The sauce and cheese, like on any hot pizza, holds a lot of heat.

You can also fill your dough with tuna salad mix, chicken salad mix, bbq meat mixture, ham cubes and cheese, taco meat and cheese, or refried beans and cheese w/olives, and have a 'Hot Pot' Sandwich. Try them with apple pie filling and a sugar glaze for dessert.

Serve with a light green salad, shredded lettuce, tomato, cukes, avocado chunks, carrot gratings, etc.

We made them again and did a few changes to the dough. So check here for more info:

Oil or Flour for your hands?

For the last 10 years or so, I have been putting flour on my hands to handle bread dough. It usually keeps the dough from sticking to my hands.

I tried putting oil on my hands about a week ago and that works awesome!! I think I read in a recipe to oil your hands, if not, it was oil your bowl and I decided to try my hands. I just have no memory of why I tried the oil. I hate that, not remembering stuff.

The oil was great, there was no sticking and it keeps the dough from drying out. I remember doing this years ago and thought to myself that it was a good trick. But somewhere I forgot it.

The best thing is I don't put as much extra flour into my wonderful dough as I do when I flour my hands and flour the dough to take the sticky away.

Return to Ann's Blog for the Food on Fridays carnival and find more posts that might be anything remotely related to food.

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  1. Oooh, these look fab! I bookmarked it so that I can try them =) I never thought to use oil when I handle bread dough, which is silly because I -always- greased my hands when we made rice crispy treats in plastic molds. You'd think it would've dawned on me to use it for dough too *L*

  2. those look awesome...we will try a gluten free slant to your recipe...thanks for sharing!!!!