Ryan Scott’s San Francisco Giants Pizza Balls
Top Chef’s Ryan Scott is a native of the Bay Area, so of course he decided to name his pizza balls after his beloved San Francisco Giants. This hearty Italian recipe is adapted from Scott’s cookbook One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes, which you can purchase on Amazon!
San Francisco Giants Pizza Balls
Makes 8 pizza balls
Nonstick cooking spray
4 ounces mild ground pork sausage
1 cup chopped cremini mushrooms
1 cup chopped red onion
1 tablespoon vegetable oil
2 cups (8 ounces) shredded mozzarella cheese
½ cup chopped pepperoni slices
¼ cup coarsely chopped fresh basil
¼ cup drained and chopped jarred roasted red peppers
¾ teaspoon dried oregano
All-purpose flour, for work surface
1 (16.3-ounce) package refrigerated biscuit dough
1 large egg, beaten
½ cup (2 ounces) freshly grated Parmesan cheese
¼ teaspoon freshly ground black pepper
2 cups homemade or store-bought marinara sauce, warmed
1. Preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray and set aside.
2. In a medium skillet over medium-high heat, cook sausage until crumbly and crisp, about 5 minutes. Transfer to a paper towel-lined plate and set aside. Add mushrooms, onion, and oil to skillet. Cook until vegetables are softened, about 5 minutes.
3. Transfer cooked vegetables to a medium bowl and add reserved sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon oregano. Stir to combined.
4. Lightly flour work surface. Separate biscuits and roll each one out on floured work surface until biscuit triples in size, about 5 inches in diameter. Brush the edges of each flattened biscuit with beaten egg. Place ¼ cup sausage mixture in the center of each biscuit. Gather dough edges around sausage mixture and press to seal. Gently roll on work surface to form a ball.
5. Place pizza balls on prepared baking sheet, seam-side down. Gently roll to lightly coat with cooking spray. Brush pizza balls with remaining beaten egg and top each with about 1 tablespoon Parmesan. Season with black pepper and remaining ¼ teaspoon oregano.
6. Transfer baking sheet to oven and bake until golden brown and cooked through, 22 to 25 minutes. Serve with warm marinara sauce.
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