By Traeger Kitchen
Cheesy, saucy, and totally shareable. These epic bites are stuffed with mozzarella, pepperoni, and sauce, wrapped in homemade dough, then baked over mesquite hardwood for max flavor.
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|4 1/2 Cup||Bread flour, plus more for dusting|
|4 1/2 Teaspoon||Sugar|
|2 Teaspoon||instant yeast|
|3 Tablespoon||extra-virgin olive oil|
|15 Ounce||lukewarm water|
|1 Cup||Pizza sauce, plus more for serving|
|1 Cup||mozzarella cheese, shredded|
|8 Ounce||sliced pepperoni, cut into thin strips|
|1||Egg, beaten for egg wash|
Make the pizza dough. In a food processor, combine the flour, sugar, salt, and yeast, and pulse 3-4 times until incorporated evenly. Add the olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
4 1/2 Cup Bread flour, plus more for dusting
4 1/2 Teaspoon Sugar
1 Tablespoon Salt
2 Teaspoon instant yeast
3 Tablespoon extra-virgin olive oil
15 Ounce lukewarm water
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.
Divide the dough into three even parts and place each into a large resealable bag. Place the dough in the refrigerator and allow to rise for at least one day.
At least two hours before baking, remove the dough from the refrigerator and shape into balls by gathering dough towards the bottom and pinching shut.
Sprinkle the dough with flour, and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
Roll out the dough on a flat surface into a large rectangle, using additional flour as needed. Cut the dough into long strips, 3-inches-wide by 18-inches-long.
In a medium bowl combine the pizza sauce, mozzarella and pepperoni.
1 Cup Pizza sauce, plus more for serving
1 Cup mozzarella cheese, shredded
8 Ounce sliced pepperoni, cut into thin strips
Spoon 1 tablespoon of the pizza filling onto the pizza dough every two inches, about halfway down the length of the dough.
With a pastry brush, brush the egg wash around the pizza filling.
1 Egg, beaten for egg wash
Fold the half of the dough without the pizza filling over the other the half that contains the pizza filling. Press down between each pizza bite slightly with your fingers. With a ravioli or pizza cutter, cut around each filling, creating a rectangle shape and sealing the crust in.
Transfer each pizza bite onto a parchment-lined rimmed baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Uncover the pizza bites and brush with remaining egg wash, and sprinkle with salt.
Place the baking sheet on the grill grates. Close the lid and bake for 10-15 minutes until the exterior is golden brown.
350 ˚F / 177 ˚C
Remove the pizza bites from the grill and serve with extra pizza sauce for dipping. Enjoy!
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