Summary

Ingredients

• 12 rolls (Sunday rolls), from the tin, for baking
• 1 salsiccia or coarse sausage
• 125 g mozzarella
• 2 slices cooked ham
• 1 piece (s) herb butter
• 1 small Can (s) mushrooms
• 1 red pepper (s)
• 3 tomato (s)
• 1 pinch (s) sugar
• salt and pepper
• oregano
• 0.5 tablespoon ½ tomato paste
• Vegetable broth, instant
• 100 g Gouda cheese, rated
• butter

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Instructions

1. For the filling from the sausage meat of the salsicca or bratwurst, form 24 small balls and fry them on all sides in a pan over medium heat. Cut the mozzarella and ham into small cubes.
2. For the pizza sauce, cut the peppers and tomatoes into small cubes. Cook in a pan with mushrooms, tomato paste and approx. 100 ml water for about 5 minutes. Season to taste with pepper, salt, oregano, a pinch of sugar and, if you like, grained vegetable stock.
3. Halve the 12 Sunday rolls and use your fingers to shape or roll out round pieces approx. 5 - 6 cm in size from the dough 24. In each piece of dough, put a bead of the fried salsiccia, a cube of mozzarella and some diced ham. Seal the dough well at the edges and place the filled pizza rolls in a buttered, high, ovenproof pan or casserole dish.
4. Melt the herb butter and brush it onto the Pizza Bombs. Place about half of the pizza sauce in the spaces between the pizza rolls. Spread the grated cheese over the Pizza Bombs and bake them in a preheated oven at 180 degrees for about 20-25 minutes.
5. Serve the finished Pizza Bombs with the remaining, reheated pizza sauce. Makes 24 filled Pizza Bombs.