Week 5- Pizza Bombs with Homemade Marinara

Homemade Marinara

INGREDIENTS

·       28 oz. can crushed tomatoes

·       1 Tablespoon olive oil

·       4 garlic cloves, pressed or finely minced

·       1 teaspoon oregano

·       1-2 bay leaves

·       pinch red pepper flakes

·       salt to taste

·       black pepper to taste

INSTRUCTIONS

1.     Place oil, garlic and red pepper flakes in a cold medium saucepan and heat over medium heat until the garlic becomes fragrant and just starts to sizzle, being careful not to let the garlic brown, about 1 minute.

2.     Pour the tomatoes into the pan, add oregano, bay leaves, salt and pepper, stir to combine.

3.     Reduce heat to medium low and allow to simmer for about 20 minutes. Stir occasionally to keep from sticking to the bottom of the pan. If the sauce is bubbling too much, reduce heat further.

4.     Remove from heat, and remove bay leaves before serving.

PIZZA BOMBS with Homemade Marinara

INGREDIENTS

1 can (16.3 oz.) biscuit dough

Marinara sauce

Pepperoni

Mozzarella, cut into cubes

3 tablespoons butter, melted

2 cloves garlic, minced

Salt and pepper, to taste

1 tbsp. Italian seasoning

Shredded parmesan cheese, for topping

PREPARATION

1. Cut each biscuit in half. Press each half into a circle with your thumb.

2. Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella on each biscuit round. 

3. Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on a baking sheet lined with greased parchment paper 

4. Combine melted butter, garlic, salt and pepper, and Italian seasoning in a small bowl. Brush the butter mixture onto each pizza bomb and top with parmesan.

5. Bake at 375 for 15-20 minutes (until biscuits have nicely browned). 

6. Once pizza bombs are cool enough to handle, serve immediately. Enjoy!