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How To Make Pint-Sized Pizza Poppers

kept bydaxlerod
recipe byThe Kitchn

Yields 20 to 50 poppers (depending on the dough used)

Rolling pin
Bench scraper (optional)
Baking sheet
Parchment paper

• You can of course jazz these up any way you see fit. We started with basic ingredients that most people can identify. If you want to add anchovies or artichokes, go right ahead, they're just as tasty! You can also make them without the sauce inside and strictly use it to dip into afterward (which can be nice if using them to entertain at a party so guests aren't surprised).
• To Freeze: simply cook by the above directions and allow to cool completely. Freeze individually on a baking sheet lined with parchment paper. When frozen, slide into a zip top bag for storage. Place on a sheet pan in the oven or toaster oven to reheat at 350 degrees for 25 minutes (time may vary depending on oven and amount of pizza rolls being reheated).
• Refrigeration: If they become a family favorite (like they are at our house) you can also keep a thawed bag in the refrigerator for faster reheating. They should last a solid 7 days in the the chill chest... though we're betting they all get eaten before then.


1 recipe pizza dough
1 cup pizza sauce
2 cups of shredded mozzarella cheese
1/2 pound cooked/cured meat of your choice (we're using Italian sausage)
Flour for dusting
Olive oil
Kosher salt (optional)



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