Divide the pizza dough into 20 balls. Use your hands to press each ball into a 2½ to 3-inch round. Sprinkle the rounds with the Parmesan then top with the olives, dividing evenly. Wrap the dough around the filling, pinching at the bottom to seal. Place on a baking sheet, pinched side down. Repeat with the remaining dough, olives, and cheese.
Whisk together the egg white and 2 teaspoons water in a small bowl. Brush the tops of the balls with the egg wash (you will have egg wash left over) then sprinkle with the sesame seeds, dividing evenly.
Bake until golden brown, 18 to 20 minutes.
Serve warm or at room temperature with marinara sauce.
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