Take a break from delivery and learn how to make pizza bites at home with this kid-friendly muffin tin recipe. If you're not a fan of pepperoni recipes, try an equal amount of cooked sausage or veggies instead.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Let dough stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups; coat cups lightly with cornmeal. Set aside.

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  • On a lightly floured surface, roll dough into a 16x12-inch rectangle. If dough is difficult to roll, let it rest for a few minutes as necessary during rolling. Using a sharp knife or pizza cutter, cut into twelve 4-inch squares. Lightly press dough squares into the prepared muffin cups, allowing edges to extend over rims of cups.

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  • In a small bowl combine pasta sauce and dried oregano. Spread some of the sauce mixture inside dough-lined cups. Fill with mozzarella cheese and pepperoni. Top with the remaining sauce mixture and sprinkle with Parmesan cheese.

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  • Bake for 25 to 30 minutes or until crusts are golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle pizza cups with fresh oregano and/or olives and crushed red pepper.

*Tip:

Another time substitute cooked Italian sausage or chopped mushrooms and green sweet peppers for the pepperoni.

Nutrition Facts

190 calories; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 21 mg cholesterol; 491 mg sodium. 101 mg potassium; 20 g carbohydrates; 1 g fiber; 2 g sugar; 9 g protein; 0 g trans fatty acid; 292 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 1 mcg vitamin b12; 136 mg calcium; 6 mg iron;

Reviews (1)

20 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
10/05/2017
No rating. Tasted FANTASTIC, guests raved & they were ALL gone in a heartbeat! But I couldn't find frozen pizza dough so I used the refrigerated in the pop open tube and it was a royal pain. Dough kept shrinking & sliding down the buttered walls of the cups into a lump in the bottom. I loved the taste but won't make again due to the dough problem.