Rating: 4 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
bake:
25 mins
cool:
5 mins
total:
60 mins
Servings:
12
Yield:
12 pizza cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 8g; cholesterol 21mg; saturated fat 4g; carbohydrates 20g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 9g; vitamin a 292IU; vitamin c 0.5mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 5.4mcg; vitamin b12 0.5mcg; sodium 491mg; potassium 101mg; calcium 136mg; iron 6.4mg.
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