Pizza Burger Bombs - My Bizzy Kitchen

Pizza Burger Bombs – My Bizzy Kitchen


Not surprisingly I’ve been watching a bunch of food related things while being quarantined.  All the cooking shows on Netflix, Hulu – I watched the whole last season of Top Chef in three days.  Crazy!

But it was an Instagram post that I saw on Twisted about all the different “pizza” things you can do and one of them was a burger wrapped in pizza dough.  What the what?  I had to do a quick grocery shop yesterday for some other recipes I am developing this weekend, and ground beef was one of the things I bought.

While these take a little bit of time to put together because of you have to cook the burgers for just a minute, then let them cool before wrapping, but that step can be done ahead of time.

I will have to admit that after I did my version, I didn’t have very high hopes. I thought “after baking these bombs, the meat is going to taste like ass!”  And when I pulled them out of the oven, they didn’t look great on the top – I am going to suggest you not use garlic in your butter baste, because as you can see, the garlic nearly burned.

It started with searing eight 1 ounce patties.  I used Code 3 Spices Grunt Rub – love this all purpose seasoning.

Once cooled, I could build my bombs – the base is 1 ounce of skinny pizza dough.  I layered with part skim mozzarella, spicy Rao’s pasta sauce, 1 slice pepperoni (I get the cracker cut from Mariano’s so good!) and basil and wrapped those bad boys up.

Again, please disregard the fresh garlic on the butter wash – I used 1.5 tablespoons melted I Can’t Believe It’s Not Butter.

These took 25 minutes to bake.   When I first took them out of the oven I was underwhelmed.  They smelled great but didn’t look that pretty!  Until I flipped them over – I baked them in a cast iron skillet and that crispy crust made these burger bombs.  I used Rao’s Arrabbiata Sauce – OMG, the best jarred pasta sauce I’ve ever tried.  It’s pricey at nearly $7 a jar, but so worth it!  I served these bombs with more sauce for dipping.

While the burger itself looks super well done, it was still juicy!

So the moral of the story is this – even if something doesn’t like right at first glance, just change your point of view and you may surprise yourself!

I attended my friend Ashley’s WW workshop this morning via Zoom.  55 people were in attendance!  She lives in Missouri, but we had people from New York, California and New Jersey in attendance.  I haven’t been to an actual WW meeting since March 7.

On April 1 I started intermittent fasting.  So I am still weighing in manually on my app on Saturday’s because that’s when my points reset, my next official weigh in will be on Wednesday’s so stay tuned!  I am already down since Wednesday, which is crazy!

But I think I needed the boundaries of my eating window, so we will see – my brother has been doing it for over two years!

Be safe and well – until next time!

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Pizza Burger Bombs

Is there anything skinny pizza dough can’t do?  Pizza burger bombs – so delicious!  It’s like have burger and pizza night at the same time!


Scale

Ingredients

  • 8 ounces skinny pizza dough
  • 8 ounces ground sirloin (I used 93/7)
  • 1 tablespoon burger seasoning of choice (I used Code 3 Spices)
  • 1.25 ounces part skim shredded mozzarella
  • 2 tablespoons chopped fresh basil
  • 1/2 ounce pepperoni (get the cracker cut at Mariano’s – sliced thin!)
  • 1/3 cup pizza or pasta sauce (I don’t count points for that!)
  • 1.5 tablespoons melted I Can’t Believe It’s Not Butter
  • chopped parsley for garnish

Instructions

Heat oven to 350.  Mix the beef with the burger seasoning and divide into 1 ounce patties. Cook over medium heat for a minute a side.  Remove from pan and let cool.

Roll out 8 one ounce portions of dough.  Divide the cheese between the rounds, lay a burger on top, add the sauce, slice of pepperoni, fresh basil, then wrap up like a dumpling.

Spray your cast iron skillet with avocado oil spray, then lay the bombs seam side down, brush with the melted butter, and bake for 25 minutes.

Notes

The whole recipe is 22 points – so I am rounding down – ha!  That’s how I do it.

Technically each bomb is 2.75 points, but I am counting them 5 points for 2, which was plenty.  Until I decided I needed a third one then rounded up to 8!   It’s the same points no matter which WW plan you are on.

 



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