Menus and recipes are new and improving! Learn what's happening with OAMM

Swap Ready

Easy Pepperoni Pizza Balls

 

Any parent out there who has to make lunches for school knows what a challenge that can be. I refuse to buy the ready made ones with lunch meat, crackers and cheese. The price is terrible, but also it seems silly to me to call crackers and cheese a filling lunch.  These pizza balls filled with pepperoni, black olives, and cheese have been a hit for my daughter’s lunch box.

Easy Pepperoni Pizza Balls

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 15 ounces refrigerated biscuits
  • 0.5 cup shredded Italian blend cheese
  • 0.33 cup sliced black olives
  • 0.5 teaspoon minced garlic
  • 1 Tablespoon Italian seasoning
  • 2 ounces pepperoni slices, halved

Directions:

Preheat oven to 375.  Cut up biscuits and place into a large bowl.  Add the cheese, black olives, garlic, Italian seasoning and pepperoni; mix well.  Spray muffin pan with nonstick cooking spray and fill 3/4 of the way full with biscuit mixture.  Bake for 9-11 minutes or until top is golden brown.

Freezing Directions:

Prepare as directed above.  Allow to cool, then flash freeze.  After flash freezing, place into a gallon freezer bag, label, and freeze.  To serve: reheat in microwave for 1 minute.

Servings: 4 

**conversion chart image provided by Erik Spiekermann

 

30 Responses to “Easy Pepperoni Pizza Balls”

  1. Debbie says:

    Katie, refrigerator biscuits – would that be biscuits in a roll such as Pillsbury?

  2. Eileen says:

    Hi Katie,

    These sound great. Does your daughter eat them at room temperature? My son’s school doesn’t heat things up.
    Thanks.

  3. Princess says:

    Can I make this in a mini-muffin pan? If so, how would I adjust the baking temp & time?

    • katie says:

      You could definitely make them in a mini muffin pan. I would cook at the same temperature for about 5 minutes less. If you try it out, keep a close eye on them and let us know.

  4. Jen says:

    Is there an alternative to refrigerated biscuits? I don’t have access to them – would it work to make biscuit dough from scratch?

    • katie says:

      Hi Jen, yes I think you could definitely use biscuit dough made from scratch. Or frozen dough defrosted if you have access to that.

  5. kristine says:

    I don’t buy store bought biscuits and I’m wondering if baking soda biscuits would work?

  6. chelsea says:

    how do you flash freeze? I am new to the whole freezing food thing and don’t know what that means :)

  7. Jen says:

    I have three ridiculous questions. First, how small should I cut the biscuits? Quarter?
    Second, when you say mix well, do you mean by hand or with an electric mixer or spoon? Third, how big of a muffin pan? Thank you!

    • katie says:

      Hey Jen, I quartered my biscuits. Just use a regular size muffin pan. And I mixed with a regular spoon. I wouldn’t do an electric mixer. And no question is ridiculous! :)

  8. Adrienne says:

    I see that the serving size is 4, but how many muffin tins do you think this will fill? How many pizza balls would be one serving? Thanks!!! Can’t wait to try it!

  9. Amy says:

    Making a bunch of these for my freezer meal exchange group and thought I would share some tips after making 6 batches! I felt like the rolls didn’t seem to “melt” together when baking and sort of fell apart. To solve this I cut each refrigerated biscuit into 3rds and made 12 muffins with 2 pieces of biscuit each. Before baking I sort of squished the biscuit pieces with the toppings together in the muffin pan. It’s seemed to help it be consolidated into 1 pizza ball at the end. Also, I added a little less olives and added canned sliced mushrooms and some cooked Italian sausage. Yum!

  10. Jodi says:

    I made these for my daughter and she loves them! One week she had them 3 times in her lunch :) Thank you so much for the recipe. (I had to leave out the black olives but added some extra cheese and pepperoni. I used the Turkey pepperoni and it was great.)

  11. Would Pillsbury Crescent rolls work rather than biscuits. We are dairy and egg free and the crescent rolls are safe. Thanks!

    Also, do you think adding more pizza toppings would work since I have to omit the cheese? Thanks again!

    • katie says:

      Yes I think you can sub crescent rolls. They will taste a little different and probably need less time to cook but should still be good. Could you try a dairy free cheese? If not, I think you could just leave it out. You won’t want as many pizza toppings with crescent rolls since they are less dense than biscuits.

  12. [...] Ricotta Quiche 12. BBQ Chicken Taquitos 13. Flatbread Pizza 14. Mushroom and Tofu Potstickers 15. Easy Pepperoni Pizza Balls 16. Summer Potato Salad 17. Cherry Yogurt Tart 18. Dinner Rolls with Honey Butter 19. Corn Tomato [...]

  13. phyllis says:

    Could you just use pizza sauce instead of the dressing

  14. Allisa says:

    Okay, this is going to sound really stupid, but I literally know close to nothing about cooking/baking and I’m trying to learn! I’m confused on the directions … you say to cut up the biscuits, place in bowl, add pizza toppings, then mix well … So, are you creating like a big bowl of dough mixed with toppings, then scooping out little portions of that mixture into the muffin pans, like you would if you were baking cupcakes? Hope that makes sense :) I really want to try this!!

    • Katie says:

      Hi Allisa, yes just like that. Obviously the pizza toppings don’t mix “into” the dough like cupcake ingredients would but they will stick to the dough and you just use a spoon to scoop into the muffin tins. They are pretty hard to mess up. :)

  15. […] 3.   Week 5 — 6 meals total   Pizza Casserole (recipe on week 1 of this post) Pizza Balls Steak Sandwiches (I cooked thinly sliced steak with peppers, onions, garlic, and seasoning then […]

Leave a Reply

After hitting submit your comment will await moderation.