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15 mins

One to Five
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.

Posted by GMC Group Published See GMC Group's 304 projects » © 2021 Ryan Scott / GMC Publications · Reproduced with permission. · One to Five by Ryan Scott, published by Oxmoor House (£19.99, available from www.thegmcgroup.com)
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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