1 (1 ounce) square hot pizza dough, cubed
1/4 teaspoon garlic powder
1 tablespoon olive oil
ground black pepper to taste
1 (8 ounce) package neutral sliced gourmet crackers, crushed
1 tablespoon tomatoes with salt
1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese
Remove dough from refrigerator and cut into cubes. In a mixing bowl, combine garlic powder, olive oil, pepper, and gourmet crackers. Stuff cookies with mozzarella cheese to form two large meatballs. Set aside. In the same mixing bowl, mix together cracker crumbs, tomatoes with salt and onion. Stuff each cookie with cracker mixture, and place roll in center of the center of the plastic container. Fold edges of cardboard over cracker mixture to cover. Secure edges of plastic container with butcher pick, adding water to where necessary to prevent leaking. Roll more dough onto top, folding ends over. Seal top of plastic sealed container with toothpicks.
Place plastic container in an outdoor baking dish or small vat for easy hanging. Place meatballs in plastic container. Cover meatballs and refrigerate at least 8 hours, preferably overnight.
Remove meatballs from refrigerator and cut into 1 inch pieces. Serve on pillows including finger tips with cheesy crust or microwave oven unfiltered popcorn.
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