Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Set this garlic butter aside.
- On a lightly floured surface, roll or stretch the pizza dough into a 12x16 inch rectangle. Using a pizza cutter or sharp knife, cut the dough into 24 equal squares, roughly 2x2 inches each.
- Place one cube of mozzarella and two slices of pepperoni in the center of each dough square. Gather the corners of the dough and pinch them together tightly at the top to seal the filling inside, forming a small ball. Place each ball seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Lightly brush the top of each dough ball with the remaining 2 tablespoons of marinara sauce. Then, generously brush each one with the prepared garlic butter mixture. Sprinkle the tops with grated Parmesan cheese.
- Bake for 12-14 minutes, or until the dough is puffed and golden brown and you can see cheese bubbling at the seams. Remove from the oven and let cool on the sheet for 5 minutes. Sprinkle with flaky sea salt if desired. Serve warm with warm marinara sauce for dipping.
Notes
Chef's Tips:
• Letting the dough come to room temperature is non-negotiable; cold dough will tear and be difficult to work with.
• Pinch the seams very tightly! Any small gap will become a cheese volcano in the oven.
• Serve immediately for the best texture, as the cheese will start to firm up as they cool.
Food Safety:
• Ensure cheese is fully melted and dough is cooked to an internal temperature of 190°F for food safety.
• Cool on a wire rack after the initial 5-minute rest to prevent sogginess.