The idea is off of epicurious.com and it is taken from Cookie, the magazine. I didn't do anything close to the original in terms of filling and just filled it with things from my fridge that I thought would go nicely together. I did a garlic spinach ricotta mozzarella marinara sauce filling...wow a mouthful to write and just as much of a mouthful to eat.
I found working with the leftover pizza dough from yesterday's post really easy - it was stiffer after it been in the fridge, but I just let it warm up a bit until it was pliable. Today, for more a more uniform shape, I opted to use a rolling pin to get the dough into round disks. It was a breeze to work with and I thought it was nice having the dough all ready and all it required of me was to stuff.
Spinach, Sausage, Ricotta, Mozzarella Mealuffins
8 golf ball size portions of pizza dough
8 oz baby spinach
2 sausages diced
4 cloves of garlic
2 tablespoons olive oil
1/2 cup ricotta
1/2 cup mozzarella
1/2 cup marinara sauce
1 tablespoon of milk
Preheat oven to 375.
In a frying pan, over medium heat, cook sausage in garlic and olive oil. Add spinach and cook until wilted.
Roll out 8 pieces of pizza dough into 5 inch diameter disks, about 1/4 inch thick.
Grease muffin tin. Place each disk into individual muffin tins. In each dough-lined cup, put 1 tablespoon marinara. Then place 2 tablespoons of sausage spinach mixture, 1 tablespoon ricotta, and 1 tablespoon mozzarella cheese. Seal up the dough.
Mix together egg and milk. Brush the eggwash mixture on each mealuffin.
Bake for 15-20 minutes, until outside is golden brown. Serve with extra marinara (my kids wanted it) if desired.
This is a photo step by step for those who like visuals.
Golf ball sized balls of dough. (avocado is there as a size reference)
Mealuffins sealed and brushed with egg. Don't they look like Chinese Bao? I started laughing.