New 'op' Pizza Poppers Recipe

Cook sausage

Heat a nonstick skillet over medium heat. Add the Italian sausage (no added oil). Cook, breaking up with a spoon, until fully cooked and no pink remains, about 6–8 minutes. Drain any excess fat on paper towels and let cool slightly.

Combine filling

In a mixing bowl combine the cooked sausage, chopped pepperoni, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, kosher salt, and black pepper. Mix thoroughly so the cheeses and meats are evenly distributed. Taste a tiny amount (if desired) to check seasoning.

Chill filling

Cover the bowl and refrigerate the filling for at least 30 minutes (or up to 2 hours). Chilling firms the mixture to make portioning and breading easier.

Prepare breading stations

Set up three shallow bowls or trays: one with the all-purpose flour, one with the beaten eggs mixed with 2 tablespoons whole milk, and one with the Italian-style breadcrumbs combined with dried oregano and dried basil. Lightly season the flour with a pinch of salt and pepper.

Portion filling

Remove the filling from the refrigerator. Using a tablespoon or small cookie scoop, portion the filling into roughly 1.25 inch (level tablespoon) mounds. You should get about 24–28 poppers depending on size. Roll each mound lightly between your palms into a compact ball. Keep a parchment-lined baking sheet or tray ready.

Bread the poppers

Working in batches (to avoid soggy breading), roll each meat/cheese ball first in flour, tapping off excess; then dip into the egg wash to coat completely; finally roll in the breadcrumb mixture, pressing gently so crumbs adhere. For a thicker crust, double-dip: return to egg and breadcrumbs once more. Place breaded poppers on the prepared tray. If making ahead, refrigerate for 15 minutes to set the coating.

Heat oil

Pour about 1/2"–3/4" of neutral oil into a heavy skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a breadcrumb; it should sizzle and brown within 15 seconds.

Fry the poppers

Fry the poppers in batches so they have room and the oil temperature stays consistent: gently lower 6–8 poppers into the oil and fry, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 3–4 minutes per batch. Use a slotted spoon to transfer cooked poppers to a wire rack set over a sheet pan or to paper towels to drain. Repeat with remaining poppers. If desired, keep finished poppers warm in a 200°F (95°C) oven on a rack.

Alternative baking method

For a baked version: preheat the oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet, spray lightly with cooking spray, and bake 12–16 minutes, turning once halfway, until golden and internal temperature is 165°F (74°C).

Warm sauce

Warm the marinara sauce in a small saucepan over low heat until simmering gently, or microwave in a covered dish for 1–2 minutes until hot.

Plate and garnish

Arrange the hot pizza poppers on a serving platter with a bowl of warmed marinara in the center or on the side for dipping. Sprinkle chopped fresh basil or parsley over the poppers and serve immediately.