Homemade Pepperoni and Bacon Pizza Snacks

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Homemade Pepperoni and Bacon Pizza Snacks
  • Prep Time: 65
  • Total Time: 115
  • Servings: 20
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About this Recipe

Want the same great taste without the 2-hour effort? Try NEW Maple Leaf® Natural Selections® Pizza Snacks. Ready in only 2 minutes, it’s the perfect on the go dinner the kids will love. Check them out HERE: http://bit.ly/PBPizzaSnacks

Ingredients

MARINARA:
1/4 cup (60 mL) Olive oil
1/2 Onion, chopped
3 Cloves garlic, minced
1 tbsp (15 mL) Tomato paste
1 can (14 oz/796 mL) Tomato sauce
1 can (8 oz/ 398 mL) Whole tomatoes, crushed by hand
3 tbsp (45 mL) Chopped fresh herbs (basil, thyme, oregano)
Pinch of sugar
DOUGH:
1 cup (250 mL) Warm water
2 tsp (10 mL) Honey
2 tsp (10 mL) Dry active yeast
3 cups (750 mL) Flour
1/2 tsp (2 mL) Salt
1/4 cup (60 mL) Olive oil
FILLING:
12 Slices Maple Leaf® Natural Selections® Bacon, chopped
1 Egg
2 tsp (10 mL) Water
2-3 cups (500-750 mL) Grated Mozzarella cheese
1 Pkg (175 g) Maple Leaf® Natural Selections® Sliced Pepperoni, diced
1/2 cup (125 mL) Grated Parmesan cheese

Directions

MARINARA:
HEAT oil in a saucepan over medium. Add onions and garlic. Sauté until fragrant, about 2 minutes. Add tomato paste and cook an additional 1-2 minutes. Add tomato sauce and tomatoes. Season with salt and pepper. Stir in herbs and sugar. Simmer for 15-20 minutes.

DOUGH:
COMBINE warm water with honey and yeast in a small bowl. Allow to rest for 5-10 minutes. Combine flour and salt in a large bowl. Pour yeast mixture into flour and add olive oil. Stir to combine. Turn dough out of the bowl onto a lightly floured work surface. Knead for 5-10 minutes or until smooth. Lightly oil a large bowl and place the dough in it. Cover with plastic wrap so no air can touch the surface. Set the dough in a warm place until it doubles in size, about 1-½ hours. Remove dough from the bowl onto a lightly floured work surface. Divide into about 20 – 1 oz (28 g) pieces. Roll into balls and place on a parchment paper lined baking sheet. Cover with a damp cloth and let stand in a warm place for 20-30 minutes

MEANWHILE preheat oven to 400°F (200°C).

COOK bacon in a large non-stick pan set over medium heat for 10-15 minutes or until crispy. Drain on a paper towel.

WHISK together egg and water and set aside.

WORKING on a lightly floured surface, using a lightly floured rolling pin, roll each dough ball out to out to a 5-6” (14-15 cm) diameter circle, about 1/8” (3mm) thick.

ASSEMBLE by placing 2-3 tbsp (30-45 mL) of Mozzarella cheese in the center of each circle followed by 1 heaping tsp (5 mL) of pepperoni and bacon bits. Top with 1 heaping tbsp (15 mL) marinara sauce and 1 tsp (5 mL) of grated Parmesan cheese.

BRUSH the egg wash over half of the edge of the circle. Fold the other half over the filling to seal. Score the borders with a fork and place on a baking sheet lined with parchment paper. Repeat with the remaining ingredients.

BAKE in preheated oven for 20 minutes, turning the tray after 10 minutes, until golden brown.

Notes

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