In better news, I think I've mastered air fryer pepperoni balls.
They're not quite the same, but they're good enough for me to avoid Erie for another decade.
They're not quite the same, but they're good enough for me to avoid Erie for another decade.
Pillsbury refrigerated 'classic' pizza dough (of all things!) rolled into balls about the size of a golf ball, stuffed with three pieces of pepperoni, and rolled in melted butter. Set the air fryer to 370 and set the timer to 7 minutes.
The pepperoni ball sounds simple enough, but it's not.
It's fried just enough so that the outside is crispy and the first layer is airy, but but it still needs to maintain some moisture at the center. That creates a sort of pocket around the pepperoni.
It's fried just enough so that the outside is crispy and the first layer is airy, but but it still needs to maintain some moisture at the center. That creates a sort of pocket around the pepperoni.
When you bite into it, you feel a crunch, and the you experience a layer of soft bread, and then you get a burst of pepperoni.
It is far superior to a pepperoni roll because it is a layered experience.
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