San Francisco Giants Pizza Balls

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• Step 1

  Preheat the oven to 375°F. Cook the sausage in a medium skillet over medium-high until crumbly and crispy, about 5 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in the skillet. Add the mushrooms, onion, and oil to the skillet, and cook until the vegetables are softened, about 5 minutes. Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and
  1⁄2 teaspoon of the oregano; stir to combine.

• Step 2

  Separate the biscuit dough. Using a rolling pin, roll out each biscuit on a lightly floured surface until the biscuit triples in size (about 5 inches in diameter). Brush the edges of the dough rounds with a small amount of the beaten egg; scoop 1⁄4 cup of the sausage mixture into the center of each biscuit. Gather the dough edges around the sausage mixture, forming a purse, and press to seal. Roll gently on the cutting board to form a ball. Repeat with the remaining balls.

• Step 3

  Lightly grease a baking sheet with nonstick cooking spray. Put the pizza balls on the sheet, seam sides down, and gently roll them to lightly coat with cooking spray. Brush the pizza balls with the remaining beaten egg. Top each ball with about 1 tablespoon Parmesan. Sprinkle them with the black pepper and the remaining 1⁄4 teaspoon oregano. Bake until the dough is golden brown and fully cooked, 22 to 25 minutes. Serve with the warm marinara sauce.

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