Pepperoni Pizza Balls

Ingredients

• Bread Flour

  Bakers and Chefs

  200g

• Yeast, Instant Dry

  Instant Dry, Fleischmann's

  4g

• Sugar

  White, granulated sugar

  30g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  4 ⅜ fl oz or 134g

• Salt

  Table

  4g

• Butter

  Unsalted

  35g

• Pepperoni

  Pork, beef

  16 slice round or 32g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Pizza sauce

  Canned, ready-to-serve

  12 tbsp or 189g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  6g

• Parmesan cheese

  Shredded

  8 tsp or 13g

• Parsley

  Spices, dried

  8 tsp or 4g

Directions

1. Pour the warm milk into the bowl of a stand mixer. Add yeast and sugar and mix together.
2. Add the bread flour and salt to the mixture, coating evenly. Mix all together to form a sticky ball of dough. Mix together with the room temperature butter until a smooth dough is formed.
3. Roll the dough into a smooth ball and place it back in the bow. Cover with plastic wrap and let sit for 1 hour.
4. Divide the dough into 8 even slices. One by one remove the air from the dough and roll into smooth balls.
5. Use a rolling pin to flatten the dough into a thin disc shape. Place 1tbsp of pizza sauce, 1 oz of mozzarella cheese and two pepperonis inside of each disc.
6. Wrap each ball tightly so that no fillings will escape. Place each ball seam-side down on a well oiled baking sheet. Cover the baking sheet with plastic wrap and let sit for 20 minutes.
7. Preheat your oven to 338 degrees
8. Uncover the dough balls and brush the tops of each ball with a room-temperature beaten egg.
9. Bake in the oven for 20-25 minutes
10. Combine the melted butter and minced garlic in a small bowl, stirring to mix. Once the pizza balls are out of the oven. Coat with the melted butter and garlic mixture.
11. Cover the pizza balls with shredded parmesean cheese and parsley before serving.