Thursday, September 20, 2012

Pizza Balls


3 cans Pillsbury Buttermilk Biscuits (10 per can)
56 pepperoni slices
block of Colby cheese
1 beaten egg
Parmesan cheese
Italian seasoning
Garlic powder
1 jar pizza sauce…(for dipping)

Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.

The above recipe and photo are as I found them on a Facebook post. Below you will find MY experience with making them!

I prepared everything as instructed and found it to be not quite as easy as it seems. I placed the pre made biscuits on wax paper to roll them out. I found that if you do too many at one time, by the time you start to fill them they had already begun to shrink!  Make sure to spray your wax paper with baking spray or they will stick! I personally think that maybe the crescent rolls would work better or maybe even the larger size biscuits.  I did make a few with different ingredients just for the sake of trying them out.  I used pineapple, (chunks) mushrooms, Canadian bacon, onions, and mozzarella cheese.  I tried to add a spoonful of sauce but found that the biscuit will not hold together because its too slippery. The same with crushed pineapple. Too hard to close when its "wet".

 My first attempt at filling them did not go so well as I believe that I tried to "overfill" them. 
When filling use small amounts! I ended up cutting the Canadian bacon into fourths. Only use one piece of pineapple per ball.

Ready to go in the oven. I used the Parmesan and garlic but opted to forgo the Italian seasoning.

The finished product.
If you look closely you will see that some of the cheese spilled out even though I was very careful in making sure they were completely closed.

The Taste Test!

I served them with three choices of dipping sauce.
Pizza Sauce, Ranch, and Melted Garlic Butter.

Each person that tried them had a different favorite of the dipping sauce. And of course they each had a favorite with all the different ingredients. Myself I preferred the garlic butter best and the pepperoni, mushroom and colby cheese.
I can see this would be a favorite with children with any of the sauce choices.
I felt them to be a bit "bready" but they were still pretty good. I think with a few more tweaks here and there this may be a great recipe.  I will try a few ideas that I have and once I do I will update this post.  

If you attempt them and have other ideas or experiences with them, comment below and let us know how yours turned out! 


  1. Maybe turn the rolls over where you closed them shut and the cheese will stay in them more. Also, I'm wondering if the flaky type jumbo biscuits and tear them in half to make them less ''bready.''

  2. You could use packaged pizza dough, or purchase premade dough from the bakery.

  3. I made these today with pepperoni (2 slices each) and a square of colby-jack cheese. I used the Grand's Jumbo homestyle biscuits and the ones in the middle of the pan did not get completely done. I, like the pinner above, am wondering about the flaky biscuits separated into 2 biscuits and then flattened. I just flattened mine with my fingers...didn't fool with a rolling pin, etc. That seemed to work fine, but I think it would cook more evenly with 1/2 the flaky biscuits, or maybe the Grands Jr's. Served with marinara and ranch...YUMMY! And, VERY each to assemble.

  4. Fyi make one at a time instead of flattening a bunch so you don't have to worry about shrinkage. I also used my hands to flatten them and used grands regular buttermilk biscuits (8 per container) because I already had them on hand and tore them in half before flattening into a circle. So I got 16 out of 1 can. They were delicious!

  5. Hi Brenda,
    I need to ask that you remove my copyrighted image from your blog post. People are Pinning my image from your blog which makes that an incorrect source. I realize that you found it on Facebook but it was taken from my blog, my watermark was blurred in the bottom right corner and then posted online. If you choose to keep my recipe on your blog, please link to my blog.
    Tonia from The Gunny Sack