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We adore pizza, but it can be a tough take on party buffets. There they sit, those delicious, stomach-filling slices. One or two and we’re full. The rest of those hard-labor hors d’oeuvres go to waste instead of waist.
But still, pizza always will be your most popular feature. I learned if I avoid it, somebody will always spoil things and bring one, or three.
There’s only one way to offer a breath of pizza without excess at your buffet. Take a tip from your kids: pizza rolls.
These are the original portion-control pizzas. You can make the rolls as small as you wish, leaving plenty of room for the salmon tartare and the bacon encased chicken livers.
Here’s an easy version made with frozen bread dough:
PIZZA POPPERS
1 loaf bread dough
1 pound ground beef or sausage
1 teaspoon salt
1⁄2 teaspoon pepper
2 cups mozzarella cheese
1 tablespoon basil and oregano
1 tablespoon fresh parsley, chopped
4 cups pizza sauce
Milk
Roll out dough to a 14-by-24-inch rectangle 1⁄4-inch thick. Brown ground beef or sausage, stir in remaining ingredients. Spoon filling evenly onto dough, slightly pressing into dough. Roll dough lengthwise like a jelly roll and cut into 24 1-inch slices. Oil two rimmed baking sheets. Arrange slices an inch apart. Let sit for 10 minutes while oven heats to 400 degrees. Brush with milk and bake for 20 to 25 minutes or until brown.
Serve with extra warm sauce and small dipper cups. Guard against hogging.
We adore pizza, but it can be a tough take on party buffets. There they sit, those delicious, stomach-filling slices. One or two and we’re full. The rest of those hard-labor hors d’oeuvres go to waste instead of waist.
But still, pizza always will be your most popular feature. I learned if I avoid it, somebody will always spoil things and bring one, or three.
There’s only one way to offer a breath of pizza without excess at your buffet. Take a tip from your kids: pizza rolls.
These are the original portion-control pizzas. You can make the rolls as small as you wish, leaving plenty of room for the salmon tartare and the bacon encased chicken livers.
Here’s an easy version made with frozen bread dough:
PIZZA POPPERS
1 loaf bread dough
1 pound ground beef or sausage
1 teaspoon salt
1⁄2 teaspoon pepper
2 cups mozzarella cheese
1 tablespoon basil and oregano
1 tablespoon fresh parsley, chopped
4 cups pizza sauce
Milk
Roll out dough to a 14-by-24-inch rectangle 1⁄4-inch thick. Brown ground beef or sausage, stir in remaining ingredients. Spoon filling evenly onto dough, slightly pressing into dough. Roll dough lengthwise like a jelly roll and cut into 24 1-inch slices. Oil two rimmed baking sheets. Arrange slices an inch apart. Let sit for 10 minutes while oven heats to 400 degrees. Brush with milk and bake for 20 to 25 minutes or until brown.
Serve with extra warm sauce and small dipper cups. Guard against hogging.
