PIZZA MUFFIN BITES
All the flavor of your favorite pizza packed into a muffin tin. Perfect appetizer for game day, casual party, or snack.
Provided by makeyourmeals
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
MUFFIN-TIN PIZZAS
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. -Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 16 pizzas.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas. Freeze option: Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.
Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 755mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
MINI PIZZA MUFFINS
Mini corn muffins with pizza toppings are a great snack or tucked into a lunchbox. My kids love these. Can be frozen and reheated as most muffins. I have added garlic, spices, and cheese to the batter, also some fresh corn added to the batter would be nice.
Provided by MommyMakes
Categories Lunch/Snacks
Time 35m
Yield 36-48 mini muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 400ºF and line 36 mini muffin cups with paper liners or grease a mini muffin pan.
- Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl.
- In a separate bowl, blend the egg, milk, and oil. Make a well in the center of the dry mixture and add the liquid. Stir just until combined.
- In a small bowl combine pizza sauce and parmesan.
- Spoon the muffin batter into the muffin cups evenly, filling them about 1/2-3/4 full. Spoon about 1 tsp of sauce mixture on top of each one mixing slightly. Then sprinkle with chopped pepperoni or other desired finely chopped pizza toppings. Shredded mozzarella does better if you wait until they are almost done baking and just let it melt over.
- Bake the muffins for 15 minutes, until they puff and brown at the edges. Cool in the pan for several minutes then serve.
CHEESY MUFFIN PIZZAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 12 muffin pizzas
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
- Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
- Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
- Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.
MINI MUFFIN PIZZAS
This ingenious recipe means you can dish up delightful mini pizzas for kids in next to no time
Provided by Annabel Karmel
Categories Dinner, Lunch, Main course, Snack
Time 25m
Yield Enough for two child portions
Number Of Ingredients 12
Steps:
- Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
- Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
- Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
- Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.18 milligram of sodium
MINI MUFFIN PIZZAS
These fun little pizza snacks are oh-so-easy to make. Just top English muffin halves with spaghetti sauce and mozzarella then microwave until cheese is melted.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 2 servings.
Number Of Ingredients 3
Steps:
- Spread muffin halves with sauce; top with cheese.
- Place on microwaveable plate.
- Microwave on HIGH 30 to 40 sec. or until cheese is melted.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
MINI PIZZA MUFFIN CUPS
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. -Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottom and up sides of 16 ungreased muffin cups, allowing corners to hang over edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add toppings as desired. Bake 10-12 minutes or until crust is golden brown. Serve remaining sauce mixture with pizzas., Freeze option: Freeze cooled baked pizzas in a resealable freezer container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.
Nutrition Facts : Calories 209 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 747mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
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