Buddy Valastro's Pepperoni Pizza Puffs

by Rachael Ray Show Staff 11:26 AM, November 11, 2013

Aired November 11, 2013

Serves 8

1 16-ounce ball frozen pizza dough*, thawed in the refrigerator for 6 hours, then left out to rise in oiled bowl, covered with plastic wrap, at room temperature for 2 hours.
All-purpose flour, for dusting
1/2 cup shredded or fresh sliced mozzarella
24 thin slices pepperoni
1 jarred red pepper, drained and cut into 1 1/2–inch strips
About 2 tablespoons olive oil

Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn’t have to be perfect) about 5 inches in diameter.
Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15-17 minutes, then remove from the oven and let rest for 5 minutes before serving.
* Dough the Right Thing: Many supermarkets sell pizza dough these days, but there’s nothing like the real thing--freshly made by a pizzaiola (pizza maker). Most pizza shops will be happy to sell you some of their dough.