Description
Pizza Cupcakes are cheesy muffin-tin pizza bites made with biscuit dough, sauce, mozzarella, pepperoni, vegetables, and herbs. They are perfect for snacks, lunchboxes, parties, and easy family meals.
Ingredients
Scale
- 2 (8-count) cans refrigerated flaky layer biscuit dough
- 1 cup pizza sauce or marinara sauce
- 2 cups shredded low-moisture, part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese, optional
- 1/2 cup mini pepperoni slices
- 1/2 cup finely diced bell peppers, any color
- 1/4 cup finely diced red onion
- 1/4 cup sliced black olives
- 2 tablespoons chopped fresh basil or dried oregano
- Optional cooked toppings: cooked and crumbled beef sausage, pre-cooked diced beef ham, or sautéed mushrooms
- Non-stick cooking spray or olive oil
Instructions
- Preheat oven to 375°F. Generously grease a standard muffin tin with non-stick cooking spray or olive oil and place it on a large baking sheet.
- Arrange the sauce, cheeses, pepperoni, vegetables, olives, herbs, and any optional cooked toppings in separate bowls.
- Separate 16 biscuits from the refrigerated dough. Flatten each biscuit into a rough 4-inch circle, keeping the center about 1/4 to 1/8 inch thick.
- Press each flattened biscuit into a prepared muffin cup, covering the bottom and sides with a slight overhang.
- Spoon about 1 tablespoon of pizza or marinara sauce into each dough-lined cup.
- Sprinkle about 1 tablespoon of shredded mozzarella over the sauce in each cup.
- Divide the mini pepperoni, bell peppers, red onion, black olives, and any optional cooked toppings evenly among the cups.
- Top each cup with the remaining mozzarella and a light dusting of Parmesan, if using.
- Bake for 15 to 20 minutes, rotating the pan halfway through if needed, until the biscuit edges turn golden brown and the cheese bubbles.
- Let the pizza cupcakes rest in the tin for 5 minutes.
- Loosen the edges with a butter knife or small spatula, then carefully lift each pizza cupcake out and transfer to a wire rack.
- Garnish with fresh basil or oregano and serve warm.
Notes
- Cook and drain any meat toppings before adding them to the cups.
- Drain or sauté high-moisture vegetables to prevent soggy crusts.
- Do not overfill the muffin cups, or the cheese and sauce may bubble over.
- Cool completely before packing in lunchboxes.
- Reheat leftovers in a 350°F oven or air fryer for the best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pizza cupcake
- Calories: 185
- Sugar: 3
- Sodium: 520
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 8
- Cholesterol: 18