Rachael Ray: Ryan Scott San Francisco Giants Pizza Balls Recipe

Rachael Ray: Ryan Scott San Francisco Giants Pizza Balls

In Ryan Scott’s new book “One to Five” he proves that just about anyone can take one simple recipe and transform it into five fast and affordable dishes. The building blocks of his latest cookbook are store-bought ingredients, which means even the busiest, most cooking-challenged people can prepare a delicious meal! Plus, because you’re using store-bought ingredients, you don’t have to empty your wallet to put good food on the table. During his time with Rachael Ray, Ryan explained how he turned canned biscuit dough into several family-friendly meals! First was his San Francisco Giants Pizza Balls! Inspired by is favorite baseball team, this finger food is perfect for a quick and easy weeknight meal!

To get the recipe, click next page.

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Rachael Ray: Ryan Scott San Francisco Giants Pizza Balls Recipe Ingredients

Rachael Ray: Ryan Scott San Francisco Giants Pizza Balls Recipe

Ryan Scott’s San Francisco Giants Pizza Balls are an easy and fun way to transform canned biscuit dough into a full meal. (dubross / Flickr)

  • 1 C chopped cremini mushrooms
  • 1 tbsp vegetable oil
  • 1/2 C chopped pepperoni slices
  • 1/4 C drained, chopped jarred roasted red peppers
  • 1 16.3-oz package refrigerated biscuit dough
  • 1/2 C freshly grated Parmesan cheese
  • 1/2 tsp black pepper
  • 4 oz mild ground pork sausage
  • 1 C diced red onion
  • 2 C shredded mozzarella cheese
  • 1/4 C roughly chopped fresh basil
  • 3/4 tsp dried oregano – divided
  • 1 large egg – beaten
  • nonstick cooking spray
  • 2 C marinara sauce – warmed

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Ryan Scott: Rachael Ray San Francisco Giants Pizza Balls Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Cook the sausage in a medium skillet over medium-high heat for about 5 minutes, until crumbly and crispy
  3. Transfer to a paper towel-lined plate to drain
  4. Keep the drippings in the skillet and add the onion, mushrooms, and oil to the skillet
  5. Cook for about 5 minutes to soften the veggies
  6. Transfer the mixture to a bowl, then throw in the sausage, pepperoni, mozzarella, basil, 1/2 tsp oregano, and red peppers, then stir to combine
  7. Separate the biscuit dough, then place a biscuit on a lightly floured surface and roll out until approximately 5 inches in diameter
  8. Brush the edges of each round with a little bit of the beaten egg, then add 1/4 C of the sausage mixture to the middle of each dough round
  9. Pinch the dough edges together to enclose the sausage mixture
  10. Roll the ball around gently on the cutting board to shape into a ball
  11. Repeat with the rest of the biscuits
  12. Lightly grease a baking sheet with cooking spray
  13. Put the pizza balls on the sheet seam-side-down and carefully roll them around to coat with the cooking spray
  14. Brush the balls with the rest of the beaten egg, then add a sprinkle of Parmesan, some oregano, and black pepper to each ball
  15. Bake for about 22-25 minutes, until golden-brown and fully cooked
  16. Serve with warm marinara sauce for dipping

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