- Servings: 24
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
|6 oz||Pepperoni ,chopped|
|½ cup||Parmesan Cheese, freshly grated, divided|
|1½ cups||Fresh Diced Plum Tomatoes, peeled and drained|
|4||Scallions, finely chopped|
|2 Tbsp||Pizza Seasoning, divided|
|Two 1-pound Packages Pizza Dough|
|1 cup||Mozzarella Cheese, shredded|
|3 Tbsp||Olive Oil|
Preheat oven to 350 degrees. Grease two 12-cup muffin tins.
Place pepperoni in the bowl of a food processor. Add 1/4 cup Parmesan, drained tomatoes, scallions and 1-1/2 tablespoons seasoning and pulse until mixed. Set aside.
Remove each dough from its packaging and roll into a ball.
Gently flour a work space. Roll out 1 ball of dough to a 10 X 12 inch rectangle. Remove 1/2 of the meat-tomato mixture and spread across the dough. Sprinkle with half of the mozzarella cheese.
Roll up – jelly roll style to produce a 12-inch log. Slice the log into 12–inch pieces. (The easiest way is to slice in half to yield 2- 6 inch pieces, slice again (4 – 3 inch pieces and so on.) Place a piece into a cup of the muffin tin. Repeat with second ball of dough. Brush top with olive oil and sprinkle with the remaining Parmesan cheese and seasoning. Place in oven and bake 20-24 minutes or until golden brown. Remove from oven and place on a platter or in a basket.
These can be served hot from the oven, warm or cold, and packed in a lunch box!