emohell-archive reblogged
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WHERES THE SAUCE
WITHOUT SAUCE THIS IS JUST CHEESE AND PEPPERONI
devybunny
You could easily dip it or throw some sauce in
myheart-istheworstkindofweapon
OKAY I MAKE THIS ALL THE TIME AND LET ME TELL YOU THAT THEY ARE THE SHIT. I also noticed that there’s no recipe here, so I’ll give you mine.
Ingredients:
- Pillsbury Buttermilk Biscuits (it is very important that you get the Buttermilk biscuits and not the Grands, as the Grands are flaky and you do not want that for this recipe) - 3 (three) containers (That’s 30 [thirty] biscuits all together)
- Package of pepperoni (you need at least 60 (sixty) pieces of pepperoni. Another side note, I use turkey pepperoni because I’m kosher, and it tastes just as good)
- Package of colby jack string cheese
- Italian seasoning
- Grated parmesan
- Garlic powder
- 1 (one) egg
- About 1 (one) tbsp of butter (preferably off a stick of butter)
- Jar of pizza or marinara sauce
Tools:
- Small knife (butter knife, doesn’t matter)
- Large cookie sheet
- 3 (three) small mixing bowls/ramekins (2 [two] must be microwave safe)
- A cooking brush (like one you would use for grilling)
- A whisk or fork
Instructions:
- Preheat your over to 475 (Four hundred seventy five) degrees Fahrenheit.
- Take a large cookie sheet and use a bit of your stick of butter to grease it up. No need to heat the butter up, just spread it around.
- Take 10 (ten) of the cheese sticks, unwrap them, and then cut each into thirds. Put aside in a neat and easy to reach pile.
- Take your package of pepperoni and take out 60 (sixty) pieces (no need to count them out, just grab a huge handful, and grab more if needed). Put them next to the cheese.
- Open a can of biscuits and take one at a time.
- Now, you load up your biscuit. Slightly (very slightly) flatten the biscuit in your hand. Grab two pieces of pepperoni and one cheese piece. Put one pepperoni on the biscuit, then the cheese, then the only piece of pepperoni - effectively sandwiching the cheese.
- Take the edges of the biscuit and fold it around the pepperoni and cheese. It should encase them, and then you pinch together the seams, essentially making it into a ball. I find it helps to roll it in your hands after you sealed all the edges. Be sure to seal any breaks or tears in the dough.
- Place onto cookie sheet seam side down.
- Do this for all the biscuits.
- The cookie sheet should have 6 (six) rows of 5 (five) biscuits on it.
- Now you need to make the seasoning to put on top of the biscuits. To do this, grab 2 (two) mixing bowls, the egg, the remainder of the butter, the italian seasoning, the parmesan, the garlic powder, and the brush.
- In the microwave safe bowl, break up the remainder of the butter in the small pieces and microwave it until the butter is completely melted.
- While waiting for the butter to melt, in the other bowl, combine the parmesan, the italian seasoning, and the garlic powder. No set measurements, just add as much as you think will be needed to cover the biscuits. I find that having a ratio of 2 (two) parmesan to 1 (one) italian seasoning to 1 (one) garlic seasoning tastes best, but it’s all up to you. Whisk this mixture with a whisk or a fork.
- Take the butter out of the microwave (careful, it’s hot), wait for it to cool a bit, and then crack an egg in the same bowl and whisk it until the butter and egg are combined.
- Take the brush and brush the egg/butter mixture over all the biscuits. Give them a heavy coating, but you don’t need to use all of the mixture.
- Now that the biscuits are coated, sprinkle some heavy helpings of the seasoning over the biscuits.
- Put them into the oven for 15 -17 (fifteen to seventeen) minutes, or until you see a nice browning on the top of the pizza balls. A few may burst and cheese will come out, but it’s fine.
- After they’re done, take them out and allow them to cool on a counter or whatever you have.
- While waiting for them to cool, grab another bowl and pour your pizza sauce or marinara in. Microwave it until hot.
- Grab some pizza balls and serve with the sauce!
Trust me man, this stuff is amazing. The recipe can be modified as much as you want, but this is what I do.
