Pizza "Bone" with cheese filling
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 255, total fat 10 G., saturated fats 4 G., proteins 11 G., carbohydrates 31 G., fiber 2 G., cholesterol 20 mg, sodium 572 mg, sugar 2 G.
Calories 255, total fat 10 G., saturated fats 4 G., proteins 11 G., carbohydrates 31 G., fiber 2 G., cholesterol 20 mg, sodium 572 mg, sugar 2 G.
If you're hosting a dog party, delight your guests with this appetizer of mini pizzas shaped like cheese-stuffed bones. Follow the step-by-step recipe to easily shape the dough into bones. Roll each one in a spice mixture with grated Parmesan cheese, bake, and serve with marinara sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g semi-skimmed mozzarella
- 1/4 tbsp. grated parmesan
- 2 tbsp. l. dried oregano
- 2 tablespoons sesame seeds
- 1 teaspoon red pepper flakes
- 0.5 tsp sea salt flakes
- 1 clove garlic, minced
- 450 g of pizza dough at room temperature
- 4 tsp whole milk ricotta
- 1 tbsp unsalted butter, melted
- Marinara sauce, warm, for serving
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Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper. Cut the mozzarella into 1x1x5 cm sticks and set aside. Combine the Parmesan, oregano, sesame seeds, red pepper flakes, salt, and garlic in a bowl; set aside.
- Roll out the pizza dough into a 40x20 cm rectangle, with the long side facing you. Using a sharp knife or pizza wheel, cut the dough in half lengthwise. Cut each piece into quarters to make eight 10x10 cm squares.
- Place 0.5 cups of ricotta in the center of the square, spread it out, and top with a slice of mozzarella. Fold the dough over the cheese to completely cover it. Starting in the center, pinch the seams tightly, gently pushing out any air as you go. Repeat with the remaining dough and cheese.
- Working with one piece at a time, place the dough into the spice mixture and press firmly to coat all sides. On a clean, dry work surface, gently but firmly roll the dough into a torpedo shape about 25 cm long.
- Tie a knot at each end of the dough and place it seam-side down on the prepared baking sheet. Repeat with the remaining pieces of stuffed dough. Brush with butter and sprinkle with the remaining spice mixture.
- Place the dough in a warm place to rise, about 30 minutes.
- Preheat oven to 220°C.
- Place the "bones" in the oven and bake, rotating the pan halfway through, until dark golden brown, about 10 minutes. Serve warm with marinara sauce.
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