Appetizer Pizzas Food

APPETIZER PIZZA BREADSTICKS

Steps:

• Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.
• Mix 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza.
• Bake pizza as directed on package. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® Thick & Chunky Salsa, if desired.

MINI PIZZA BITES

Steps:

• Preheat oven to 350˚F. Grease a 24-cup mini muffin pan with cooking oil spray.
• Whisk flour and baking powder in a small bowl to combine.
• Add milk, egg, salt, herbs, and seasonings to the flour mixture, and whisk until combined. Stir in mozzarella and pepperoni until combined.
• Let stand 10 minutes.
• Stir mixture again and pour into muffin cups, filling each about 3/4 full. Sprinkle Parmesan evenly over the top of each cup.
• Bake until puffed and golden, about 20 minutes.
• Warm sauce in a small saucepan over medium heat or serve cold with the bites for dipping.

APPETIZER VEGGIE PIZZA

Steps:

• Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
• Bake crescent dough sheets according to directions on the package.
• When done, place on a cooling rack and allow to cool completely.

CRESCENT ROLL VEGGIE PIZZA

Steps:

• Preheat oven to 375 degrees.
• Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
• Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
• Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.

APPETIZER PIZZAS

Steps:

• Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings. , For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce. , For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus. , For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto.

PIZZA MUFFIN BITES

Steps:

• Preheat oven to 375°F.
• Grease a 12-cup muffin tin with non-stick cooking spray.
• Unroll the refrigerated pizza crust and slice in 12 even sections using a pizza cutter.
• Take one piece of the dough and flatten out in the palm of your hand. Press the dough into a muffin cup, pressing it up the sides as much as you can. Repeat until each muffin tin is filled with dough, set aside.
• In a small bowl, combine the melted butter, garlic salt and Italian seasoning. Using a pastry brush, spread the butter mixture over the dough.
• Put 1-2 tablespoons of pizza sauce into each dough cup. *If the dough slides down the sides, adjust as necessary.
• Sprinkle your pizza toppings, except the cheese.
• Bake the pizza muffins for 15 minutes.
• Add 1-2 tablespoons of cheese on top of each pizza muffin and continue to bake for 10 minutes or until the cheese is browned and bubbly.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
• Bake 11 to 13 minutes or until golden brown; cool.
• Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

APPETIZER PIZZAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Press pizza dough evenly into the bottom of the prepared pan.
• Bake in the preheated oven until crust is firm on top, 10 to 12 minutes.
• Remove crust from the oven and let cool thoroughly, 15 to 30 minutes.
• Spread cream cheese evenly over cooled crust. Top with tomatoes, artichokes, olives, basil, and garlic. Cut into 12 squares; chill until served.

JET SWIRL PIZZA APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a large baking sheet.
• Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet.
• Layer with Genoa salami, pepperoni and provolone cheese.
• Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough.
• Roll jelly roll style.
• Seal the edge with a fork.
• Bake in the preheated oven 25 minutes, or until golden brown.
• Slice into 1 inch pieces to serve.

WHAT TO SERVE WITH PIZZA (20 BEST SIDES)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MINI PIZZA BITES

Steps:

• Preheat oven to 350 F.
• In a small bowl, combine the pizza sauce green onions, pepperoni, and mozzarella cheese.
• Fill filo shells with this mixture.
• Top the filo shells with the Parmesan cheese.
• Bake the little filo shells for 15 to 20 minutes or until cheese is melted and cups are bubbly.
• Let stand 5 minutes, then serve.

LITTLE APPETIZER PIZZAS

Steps:

• Top each of 3 Triscuit crackers with 1 pepperoni slice and 1 teaspoon shredded cheddar cheese or cheddar/mozzarella mixture. (I love mozzarella on regular pizza, but found that using all mozzarella cheese in this recipe tasted a little bland to me.).
• Microwave on high 15-30 seconds or until cheese is melted.
• When making a bunch, I filled up a microwaveable plate with as many crackers as I could, then cooked them for about 45 seconds, or until the cheese was melted. I didn't have to keep them warm between batches because as I brought each group out, they were eaten even before the next batch was done cooking.