Pizza Horns
Submitted by prncess0182
Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.
YIELD
16 hornsPREP
15 minCOOK
15 minREADY
3 hrsPizza horns are the appetizer that turns frozen bread dough into crescent-shaped little pizzas you can eat with one hand. Each loaf rolls out into a circle, gets sliced like a pizza into wedges, then loaded with sauce, mozzarella, pepperoni, and green pepper before being rolled from the wide end into a horn shape.
Using thawed frozen bread dough is the move that makes this practical. No yeast to proof, no overnight fermentation. The dough does its job, and your job is just stretching, filling, and rolling.
Leaving a quarter-inch margin around the edges keeps the filling from oozing out as the horns bake. The egg white wash on top, plus an extra dusting of oregano and Parmesan, gives the finished horns a glossy, savory crust that browns deeply at 450°F (230°C).
Pro Tips
- Don’t overload each wedge with filling. Excess sauce and cheese pop out the ends and burn on the pan.
- Roll tightly from the wide end and pinch the tip to seal. Loose horns unravel in the oven.
- Curve the ends inward gently to form the crescent. Sharp bends crack the dough.
- Preheat the baking sheet for 5 minutes before adding the horns for crispier bottoms.
Variations
- Swap pepperoni for cooked sausage crumbles or diced ham for a different meat profile.
- Add sliced mushrooms or olives for a supreme-style horn.
- Use a pesto base instead of pizza sauce and add sun-dried tomatoes for an Italian-style twist.
Ingredients
Directions
To thaw dough, refrigerate overnight or let stand at room temperature for 2 to 3 hours.
On a lightly floured surface, roll each loaf into a 10 inch circle or pat and stretch with hands until ¼ inch thick.
Brush surface with oil With a pizza cutter or sharp knife, cut each circle into 8 triangular wedges.
Combine sauce, oregano and garlic powder.
Spread on top of wedges, leaving about ¼ inch margin on each side.
Sprinkle with cheeses, green pepper and pepperoni.
Roll up each triangle beginning from wide end.
Curve ends to form crescents. Place on lightly oiled baking sheets.
Brush tops with egg white. Sprinkle with additional oregano and or parmesan cheese.
Bake at 450 for 15 minutes or until golden brown.
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