Homemade Bocce Balls
Bocce Balls are perfectly seasoned meatballs, cozied up with a pillow of mozzarella, tucked inside chewy pizza crust. They go perfectly with a side of marinara or garlic butter for dipping.
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- Pastry brush
Ingredients
- 1 pound pizza dough
- 12 large homemade meatballs
- 1 large egg
- 1 Tbsp water
- 12 chunks low moisture mozzarella ~ 1 in x 1 in x ¼ in
Instructions
- Split pizza dough into 12 balls. Ball each up with a tight skin and allow to rise for 30 minutes on the counter.
- Preheat the oven to 375°F.
- On a floured work surface, roll out each dough ball to about ¼ in. thick and 6 in. in diameter.
- Place a chunk of mozzarella on each round of dough, followed by a meatball.
- Wrap the dough around the filling and smooth seams to seal it in.
- Place bocce balls sealed-seam side down on a lined baking sheet.
- Whisk together one egg and a tablespoon of water to form an egg wash.
- Brush the egg wash over each bocce ball.
- Optionally, sprinkle the tops with garlic powder and dried parsley or basil.
- Bake for 12 to 15 minutes until golden brown on top.
- Serve warm with the dipping sauce of your choosing.