Pull-Apart Pizza Balls

  1. Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.

  2. On a floured surface, divide dough into two equal pieces. Stretch and roll each piece into a long thin rectangle, then cut into 2” squares (you’ll need 33).

  3. Wrap a dough square around each piece of mozzarella, forming a sealed ball. Place balls seam-side down on the baking sheet in the shape of a football (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.

  4. Meanwhile, whisk Roasted Garlic Oil, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.

Tom's Tip

For a pepperoni version. cut small pepperoni rounds in half and place on top of cheese squares before wrapping with dough.

  • 1 lb. refrigerated pizza dough

  • Egg wash (1 egg whisked with 1 tbsp water)

  • 7 mozzarella sticks

  • 1/2 c. finely grated Parmesan

  • 1 tbs basil thinly sliced

  • 1 tbs chopped parsley

  • 1 tbs chopped rosemary

  • 2 tbs extravaGONZO Roasted Garlic Oil

  • Marinara, warmed (for serving)

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!