About this project
Looking for an easy alternative to pizza night? These golden orbs are almost the size of baseballs, which reminds me of my home team, and they freeze beautifully.
Hands-on: 15 minutes. Total time: 40 minutes. Makes 8 pizza balls.
One to Five by Ryan Scott
Published by GMC Distribution
If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.
One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.
From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.
One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.
Preheat the oven to 375°F. Cook the sausage in a medium skillet over medium-high until crumbly and crispy, about 5 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in the skillet. Add the mushrooms, onion, and oil to the skillet, and cook until the vegetables are softened, about 5 minutes. Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and
1⁄2 teaspoon of the oregano; stir to combine.
Separate the biscuit dough. Using a rolling pin, roll out each biscuit on a lightly floured surface until the biscuit triples in size (about 5 inches in diameter). Brush the edges of the dough rounds with a small amount of the beaten egg; scoop 1⁄4 cup of the sausage mixture into the center of each biscuit. Gather the dough edges around the sausage mixture, forming a purse, and press to seal. Roll gently on the cutting board to form a ball. Repeat with the remaining balls.
Lightly grease a baking sheet with nonstick cooking spray. Put the pizza balls on the sheet, seam sides down, and gently roll them to lightly coat with cooking spray. Brush the pizza balls with the remaining beaten egg. Top each ball with about 1 tablespoon Parmesan. Sprinkle them with the black pepper and the remaining 1⁄4 teaspoon oregano. Bake until the dough is golden brown and fully cooked, 22 to 25 minutes. Serve with the warm marinara sauce.