Mettball dough skewers

Name: Mettball dough skewers
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Onions; 750 g Pork sausage; 1 TEASPOON Sweet peppers; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 75 g grated gouda cheese; 1/2 bunch Chives; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Onions
750 g Pork sausage
1 TEASPOON Sweet peppers
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
75 g grated gouda cheese
1/2 bunch Chives
7-10 Tbsp wooden skewers
baking paper

Directions

1
Onions peel and very finely dice. Knead the mince with the onions and season with paprika and pepper. Form 36 small balls from the mixture. Heat the oil in a pan and fry the balls in it in 2 portions for about 2 minutes, turning them over.
2
Take it out and let it cool down.
3
Unroll the pizza dough. Cut the dough sheet from the short side into 12 strips. Fold each strip of dough once. Put 3 mettballs with one strip of dough each on a wooden skewer. Wave the dough around the meatballs.
4
Spread the skewers on a baking tray lined with baking paper. Sprinkle with cheese and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 12-15 minutes.
5
Wash the chives, dab dry and cut into small rolls. Serve the skewers sprinkled with chives. Serve with a spinach-avocado cream cheese dip.