Directions

1. Thaw pizza dough and meatballs in the refrigerator overnight.
2. Preheat oven to 425-degrees Fahrenheit. These can also be fried: preheat fryer to 350-degrees Fahrenheit if using this method.
3. Divide the thawed dough ball into 8-10 even portions roughly 1 1/4 oz. each. Round each piece in the palm of your hands to reshape. Allow to rest covered for 10-15 minutes. Once rested, stretch the small balls like you would a tiny pizza.
4. Add a 1/2 oz. of marinara, a tsp ricotta, 1/2 tsp basil pesto, 1/2 oz mozzarella. Be careful not to get sauce or cheese on the very edge. Wet the edges with water, add the meatball and wrap the dough around the meatball mixture taking extra care to fully encase the meatball in dough.
5. If baking, brush the exterior with EVOO and dust tops with a little parmesan. Bake at 425-degrees Fahrenheit until pizza dough is crisp and meatball is heated to 165-degrees Fahrenheit internal temperature. If frying, place fryer basket into preheated oil, drop bites into fryer basket a few at a time, cover with second basket to keep from floating. Fry until golden brown and meatball is heated to 165-degrees Fahrenheit internal temperature.
6. Remove and immediately dust with parmesan cheese. Serve with the remaining heated marinara sauce.