Ingredients
Scale
- 13 ounces canned refrigerator pizza dough
- Parchment paper (for lining baking sheet)
- 6–7 mozzarella cheese sticks
- 1 large egg (+ 1 tablespoon water for egg wash)
- 3 tablespoons butter (melted)
- 1/2 cup grated parmesan cheese (divided)
- 1 tablespoon fresh parsley (finely chopped)
- 1/2 tablespoon fresh rosemary (finely chopped)
- 1/2 tablespoon fresh basil (finely chopped)
- 1 clove garlic (grated)
- 1 jar marinara and/or pesto (for dipping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the dough into approximately 30 equal squares. Cut the mozzarella cheese sticks into 30 bite-size pieces.
- Place a piece of mozzarella in the center of each dough square. Roll the dough to form a ball, sealing the edges.
- Arrange the balls on the baking sheet seam side down, shaping them into a tree, with the balls touching.
- Blend the egg and water in a small bowl and brush each ball with the egg wash.
- Bake for 16-18 minutes or until golden brown.
- Melt the butter and stir in half of the parmesan cheese, grated garlic, and herbs.
- Once the bread is baked, brush the butter mixture onto the rolls and sprinkle with the remaining parmesan cheese.
- Serve immediately with marinara and/or pesto for dipping.
Notes
Make sure to cut the dough and cheese into uniform sizes for even cooking. Experiment with different fillings and serve warm for best flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg