These are so good. When we made these for the first time, they disappeared in about 5 minutes. They are best hot out of the oven while the cheese is still gooey. I’m not sure how they taste cold or reheated because they never last that long. Make sure you serve them with warm marinara sauce. They are a hit all by themselves, but dipping them in warm marinara knocks them out of the park!
These would make a great pre-dinner appetizer or as a side dish or as part of an evening cracker barrel. If you’re making these for an evening cracker barrel and want easy clean up, you could foil line your Dutch oven, but be sure to liberally grease the foil.
If you made enough of these, they could even be a main dish. To make them even more pizza-like you could wrap the mozzarella in a slice of pepperoni or Canadian bacon before wrapping them in the pizza dough. I just might have to try that.
They are a bit messy to make. Your hands end up covered in the butter-garlic mixture. I would have some hot soapy water standing by or use disposable food serving gloves.
You can make these using fresh oregano and garlic cloves or you can use dried minced garlic and dried oregano. I use dried oregano and dried, minced garlic and hand mix it.
I make a single batch in my 10-inch Dutch oven in camp or in my cast-iron skillet at home (it’s about the same size). I have not tried larger batches yet, but I imagine that if you doubled it, you could squeeze them into a 12-inch Dutch oven. They’d be cozy but it’s okay if they touch. If you do and it works, let me know.
I wonder how many I could squeeze into my 16-inch Dutch oven?! Hmmmm….
10-inch Dutch oven or cast-iron skillet.
8 cloves of garlic, fresh, or 2 teaspoons dried, minced
1 tablespoon oregano, fresh, or 1 teaspoon dried
3 tablespoons melted unsalted butter
3 tablespoons olive oil
½ teaspoon salt
9 ounces of pizza dough or 1 tube of refrigerated pizza dough
1 teaspoon red pepper flakes
10 ounces of mozzarella, cut into ¾-inch cubes, or 8 mozzarella sticks, quartered
Extra olive oil and butter for greasing the Dutch oven or skillet
Marinara sauce for dipping, warmed
At home in a food processor, combine garlic cloves, oregano, melted butter, olive oil, and salt until well mixed. Load into a container for transport to camp in the cooler. You could do this in camp without the food processor by just mincing the garlic and herbs by hand or using dried, minced garlic and dried oregano.
In camp, using a mixture of olive oil and butter, liberally grease a Dutch oven (if making these at home, you could use a cast-iron skillet).
On a flat, floured surface, roll out the pizza dough into a 9-by-9-inch square that’s a ¼ inch thick. Brush with the melted garlic-butter mixture and sprinkle with red pepper flakes. Using a pizza cutter or sharp knife, cut the dough into 16 equal-sized squares. Place one piece of mozzarella or ½ of a stick (2 quartered pieces) into the middle of each piece of dough. Wrap the mozzarella up in the dough and seal the edges completely. In the Dutch oven or skillet, arrange all the balls, seam side down, so they’re touching. Brush each dough ball thoroughly with the garlic-butter mixture.
Bake in a 375°F oven, using 16 coals on the lid and 7 underneath, for about 20-25 minutes or until golden brown and puffed up. Serve with warm marinara sauce for dipping.
Serves about 5 as an appetizer, 3-4 as a main dish (because we can’t eat just 3 or 4)
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