Pizza balls are warm, golden biscuit rolls stuffed with pepperoni, pizza sauce and a cube of melty mozzarella, then brushed with garlic butter the moment they come out of the oven. They are a fast appetizer for game day, a sleepover snack or an after-school bite, with extra sauce on the side for dipping.
How to make pizza balls: Put about 1/2 tablespoon of pizza sauce, a cube of mozzarella and three slices of pepperoni in the center of each refrigerated biscuit. Wrap the dough around the filling, pinch it closed and set it seam-side down. Bake at 400°F for 8 to 9 minutes, then brush with seasoned garlic butter.
Why You’ll Love It
- A tube of biscuits does the work. No dough to make and no rising.
- Fast. Five minutes to fill and under ten in the oven.
- Cheese in the middle. Each ball has its own cube of mozzarella.
- Garlic butter on top. It goes on hot, right out of the oven.
Ingredient Notes
Refrigerated biscuit dough. One tube, about 16 ounces. Each biscuit becomes one pizza ball.
Pizza sauce. Four tablespoons, divided among the biscuits, plus more for dipping if you like.
Pepperoni. Twenty-four slices, three for each ball.
Mozzarella cheese. Four ounces, cut into eight 1-inch cubes. Diced string cheese can be used in its place.
Unsalted butter. Four tablespoons, melted, for brushing.
Italian seasoning and garlic powder. One teaspoon of each, stirred into the butter.
Fresh parsley. One to two tablespoons, finely chopped. It is an optional garnish.
Ingredients
- 1 tube refrigerated biscuit dough (about 16 ounces)
- 4 tablespoons pizza sauce, divided, plus more for dipping if desired
- 24 slices pepperoni, divided
- 4 ounces mozzarella cheese, cut into eight 1-inch cubes
- 4 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 to 2 tablespoons fresh parsley, finely chopped, optional garnish
How to Make Pizza Balls
1. Heat the oven. Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat, or line it with aluminum foil and coat the foil with cooking spray.
2. Fill the biscuits. Separate the biscuits. Put about 1/2 tablespoon pizza sauce, one mozzarella cube and three pepperoni slices in the center of each biscuit.
3. Seal the balls. Wrap each biscuit around its filling and pinch the dough closed. Set it on the baking sheet seam-side down. If sauce leaks out during assembly, wipe it off.
4. Bake. Bake for about 8 to 9 minutes, until very lightly golden brown. Watch closely during the final minutes.
5. Season and serve. While the balls bake, stir the melted butter, Italian seasoning and garlic powder together. Brush the balls generously as soon as they come out of the oven. Add parsley if using, and serve warm with more pizza sauce if desired.
How to Keep the Filling Inside Pizza Balls
A pizza ball that leaks loses its cheese onto the pan. Three things keep the filling where it belongs: the right amount of filling, a tight seal and the seam facing down.
| Do this | Why it matters |
|---|---|
| Use about 1/2 tablespoon of sauce, one cheese cube and three pepperoni slices per biscuit | Overfilled balls can burst and leak cheese |
| Wrap the dough fully around the filling and pinch it closed | The seal holds the cheese in as it melts |
| Wipe off any sauce that gets on the outside | The recipe says to clean up leaks during assembly |
| Set each ball seam-side down | The pinched side sits against the pan |
Keep the fillings fairly dry. Juicy additions, such as fresh tomatoes, can make the dough soggy. Save the extra sauce for dipping instead of putting more inside.
Tips for Success
How do I know the pizza balls are done?
They are very lightly golden brown after about 8 to 9 minutes. They bake fast at 400°F, so stay near the oven for the last few minutes.
When do I brush on the garlic butter?
As soon as the balls come out of the oven, and generously. Mix the butter and seasonings while they bake so it is ready.
Can I use string cheese?
Yes. Diced string cheese can be substituted for the cubed mozzarella.
What do I line the pan with?
A silicone baking mat, or aluminum foil coated with cooking spray.
How big should the cheese cubes be?
About 1 inch. Four ounces of mozzarella cuts into eight cubes, one for each biscuit.
What Dough Is Used for Pizza Balls?
This recipe uses refrigerated biscuit dough from a tube. Pizza balls are also made with pizza dough or with frozen dinner-roll dough, but those bake differently, and this recipe does not give a time for them. If you swap the dough, follow a recipe written for it.
How Long Does It Take?
About 15 minutes: 5 minutes to fill and seal the biscuits and 8 to 9 minutes to bake. The recipe makes 8 pizza balls.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in covered, shallow containers and to use them within 3 to 4 days. Do not wait for the pizza balls to cool completely on the counter if that would take you past the 2-hour mark. For the freezer, FSIS gives 3 to 4 months for leftovers. Reheat leftover pizza balls to 165°F.
What to Serve With It
For a tray of party bites, add 3-ingredient crescent pizza rolls, Rotel cream cheese sausage balls and baked broccoli cheese balls. For pizza night as a full meal, make the school pizza, pizza grilled cheese or the pizza casserole pie.
Frequently Asked Questions
How do I seal pizza balls so the filling stays inside?
Do not overfill. Wrap the biscuit around the filling, pinch the dough closed and bake it seam-side down.
What dough is used for these pizza balls?
Refrigerated biscuit dough, one tube of about 16 ounces.
Can I freeze or reheat leftover pizza balls?
Yes. Refrigerate leftovers within 2 hours and use them in 3 to 4 days, or freeze them. Reheat to 165°F.
What do you dip pizza balls in?
More pizza sauce, served warm on the side.
Final Notes
I pinch every seam twice and put that side down on the pan, because one loose seam is all it takes for the cheese to escape. If you make them, leave a comment to tell me how they turned out or ask a question.
Pizza Balls
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Ingredients
- 1 tube refrigerated biscuit dough about 16 ounces
- 4 tablespoons pizza sauce divided; more for dipping if desired
- 24 slices pepperoni divided
- 4 ounces mozzarella cheese cut into eight 1-inch cubes; diced string cheese may be substituted
- 4 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 to 2 tablespoons fresh parsley finely chopped; optional garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat, or line it with aluminum foil and coat the foil with cooking spray.
- Separate the biscuits. Put about 1/2 tablespoon pizza sauce, one mozzarella cube and three pepperoni slices in the center of each biscuit.
- Wrap each biscuit around its filling and pinch the dough closed. Set it on the baking sheet seam-side down. If sauce leaks out during assembly, wipe it off.
- Bake for about 8 to 9 minutes, until very lightly golden brown. Watch closely during the final minutes.
- While the balls bake, stir the melted butter, Italian seasoning and garlic powder together. Brush the balls generously as soon as they come out of the oven. Add parsley if using, and serve warm with more pizza sauce if desired.
Notes
Nutrition
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