"op" Pizza Poppers Recipe

Cook sausage

In a skillet over medium heat, cook the loose Italian sausage, breaking it up with a spoon, until fully cooked and no longer pink, about 6–8 minutes. Drain excess fat and cool slightly.

Combine filling

In a bowl, mix the cooked sausage, chopped pepperoni, shredded mozzarella, grated Parmesan, minced basil, parsley, minced garlic, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning. Chill in refrigerator for 15–20 minutes to firm up the mixture for easier portioning.

Proof yeast and mix dough

In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit 5–7 minutes until foamy. In a larger bowl, combine 3/4 cup flour and salt. Add the foamy yeast mixture and olive oil to the flour. Stir until a soft dough forms; if too sticky add up to 2 tbs more flour, a little at a time.

Knead and rest

Turn dough onto a lightly floured surface and knead 5 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes. (If short on time, you may refrigerate the filling and use store-bought pizza dough instead.)

Portion dough

Punch down dough and divide into 24 equal pieces (about 1-inch balls). Roll each piece into a thin circle about 2.5–3 inches in diameter to form a pocket for the filling.

Fill and seal

Place about 1 tablespoon of the chilled filling in the center of each dough circle. Fold dough over and pinch edges tightly to seal, forming a small round or oval popper. Ensure there are no gaps. Optionally tuck ends under to form a neat ball.

Chill (optional)

Place assembled poppers on a parchment-lined sheet and chill in the refrigerator 10–15 minutes to help them hold shape before breading.

Prepare breading stations

In one shallow bowl, place the flour (reserve a few tbs if needed). In a second bowl whisk eggs and 2 tbs milk to make an egg wash. In a third bowl combine panko, Italian breadcrumbs, garlic powder, onion powder, dried oregano, and cornmeal (if using).

Bread the poppers

One at a time: lightly dust sealed poppers with flour, shake off excess, dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. For extra-crispy crust double-dip: return quickly to egg wash and breadcrumbs again. Place breaded poppers on a rack while you finish coating the rest.

Fry method (recommended for best texture)

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry poppers in batches, without overcrowding, until golden brown and internal temperature reaches 165°F, 2.5–4 minutes per side depending on size. Drain on a paper towel-lined rack. Total frying time per batch ~6–8 minutes.

Bake method (lower-fat alternative)

Preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined sheet and spray lightly with oil. Bake 12–16 minutes, turning once, until golden and internal temperature is 165°F. For extra color, broil 1–2 minutes at the end while watching carefully.

Warm the marinara sauce in a small pot or microwave until heated through.

Arrange poppers on a serving platter with a bowl of marinara. Sprinkle extra grated Parmesan and a little chopped parsley or basil over the poppers. Serve hot for best melty interior.