Mini Pizza Wrappers Food

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EASY MINI PIZZA RECIPE



Easy Mini Pizza Recipe image

Provided by Barbara Schieving

Categories     Appetizers and Snacks

Time 15m

Number Of Ingredients 10

1 garlic clove (minced or pressed)
1 tablespoon olive oil
1 14 ounce can crushed tomatoes in rich puree
1/2 teaspoon brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
pinch of salt
pinch of crushed red pepper flakes
12 4- inch flour tortillas
Pizza topping: Mini pepperoni (shredded mozzarella, fresh basil)

Steps:

  • Preheat oven to 450°. Bake pizza sauce.
  • Place flour tortillas on a rimmed baking sheet. Place a tablespoon of pizza sauce into the center of each tortilla round. Sprinkle cheese on top of the sauce on each tortilla round. Top each pizza with mini pepperoni rounds and fresh basil if using.
  • Bake 8 - 10 minutes or until the cheese is melted and starting to brown and the crust edge is browned and crisp.
  • HOMEMADE PIZZA SAUCEIn a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.

CRISPY SALAMI AND CHEESE EGG ROLLS



Crispy Salami and Cheese Egg Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 12 egg rolls

Number Of Ingredients 7

12 wonton wrappers
12 slices salami
4 string cheese sticks, cut into thirds
1/2 teaspoon dried oregano
1 egg, beaten
Vegetable oil, for frying
1 cup jarred marinara sauce, warmed

Steps:

  • Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
  • Place the egg rolls on a plate and refrigerate for at least 30 minutes.
  • Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
  • Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
  • Serve the egg rolls with warm marinara alongside, for dipping.

MAKE YOUR OWN MINI PIZZAS



Make Your Own Mini Pizzas image

Provided by Georgia

Number Of Ingredients 14

1 ball refrigerated pizza dough, store bought or homemade (see recipe below)
1 cup pizza sauce or jarred pizza/pasta sauce
Your desired toppings, see below for ideas
Cheese: Mozzarella, Mexican cheese, Asiago, Parmesan, Romano, bleu cheese, feta, provolone
Meat: Chicken, Italian sausage, bacon, ham, beef, chorizo, pepperoni, prosciutto, shrimp
Vegetables: Tomatoes, artichokes, roasted red peppers, onions, green peppers, jalapenos, spinach, cherry tomatoes, olives, mushrooms, banana peppers, squash, sweet corn, peas, avocado
Other: Pineapple chunks, black beans, fresh basil, garlic, sprouts, capers
1 1/4 oz. envelope yeast
1 1/3 cups warm water
3 1/2 cups all purpose flour
2 tsp. salt
1 tsp. sugar
2 Tbsp. extra-virgin olive oil
Chopped dried herbs, such as basil, oregano or rosemary, optional

Steps:

  • Preheat oven to 400 degrees F.
  • Line a large baking sheet with parchment paper or nonstick aluminum foil. Place pizza dough on a well-floured surface, press dough firmly with your fingers to shape, and stretch gently into a 12" x 8" rectangle.
  • With a round cutter, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, and your desired toppings.
  • Bake mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately.
  • Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
  • Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Optionally, add dried herbs like basil, oregano or rosemary. Stir in the yeast water. Knead with the dough hook or by hand on a well floured surface for about 5 minutes. If using the stand mixer, once finished kneading, remove dough from bowl and shape into a large ball by hand.
  • Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use an oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
  • Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

MINI TOP-YOUR-OWN PIZZAS



Mini top-your-own pizzas image

Get the kids involved in making this easy homemade dough, then let them mix-and-match their favourite toppings

Provided by Richard Burr

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h45m

Yield Makes 6

Number Of Ingredients 9

300g strong white bread flour , plus extra for kneading
1 tbsp fast-action dried yeast
1 tsp caster sugar
1 tbsp olive oil , plus a little extra for greasing the bowl
150ml passata
small pack basil , leaves picked and finely chopped
1 tsp mixed herbs
choose your favourites (we used black olives , yellow peppers, salami and grated cheddar)
200g ball mozzarella , torn into small pieces

Steps:

  • Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
  • Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
  • Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
  • Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
  • Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
  • After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.

Nutrition Facts : Calories 293 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

MINI PIZZA APPETIZERS



Mini Pizza Appetizers image

Mini Pizza Appetizers are so quick and easy to prepare using ready-made puff pastry. It is fantastic to serve at a party or a special celebration and can also be a great snack or treat for toddlers. Be creative and colourful with your toppings and get the whole family involved.

Time 10m

Yield many

Number Of Ingredients 7

1 sheet of ready rolled puff pastry
100g freshly grated mozzarella cheese
1 x 400g tin good-quality plum tomatoes
1 tablespoon olive oil
1 tablespoon dried oregano, plus extra to serve
1 teaspoon fine salt
1⁄2 teaspoon cayenne pepper (optional)

Steps:

  • PREHEAT the oven to 200C. In a food processor. BLEND the tomatoes with the oil, oregano, salt and cayenne pepper and set aside. CUT the puff pastry into 2 inch diameter circles and place onto a greaseproof baking tray. BAKE for 2-4 mins until they begin to puff up. REMOVE the baking tray from the oven and press down each circle in the middle. PLACE ½ tsp of tomato sauce on top and sprinkle some mozzarella. RETURN the mini pizzas to the oven and continue to bake for a further 4-8 mins until the pastry is crispy and golden on the bottom.

MINI PIZZAS



Mini Pizzas image

Make and share this Mini Pizzas recipe from Food.com.

Provided by LoVeS2bakeGurl

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

2 English muffins
2 tablespoons spaghetti sauce (or as much as needed)
2 slices mozzarella cheese (any cheese will do)
pizza toppings (your choice)

Steps:

  • Cut the english muffins in half.
  • Spread sauce over muffin.
  • Place cheese and toppings over sauce.
  • Put in microwave until cheese is melted.
  • Enjoy!

MINI PIZZAS



Mini Pizzas image

These mini pizzas are crescent roll dough topped with sauce, cheese and toppings, then baked to golden brown perfection. A bite sized version of pizza that makes for a fun and unique appetizer.

Provided by Sara Welch

Categories     Appetizer

Time 15m

Number Of Ingredients 6

2 tubes crescent sheet dough
1/3 cup pizza sauce (homemade or store bought)
1 cup mozzarella cheese (shredded)
1/3 cup mini pepperoni
1 tablespoon fresh parsley (chopped)
cooking spray

Steps:

  • Preheat the oven to 400 degrees F. Coat the cups of a muffin pan with cooking spray.
  • Unroll the crescent roll sheets and cut out 12 3-inch circles.
  • Press one circle of dough into each of the muffin pan wells.
  • Spoon the sauce evenly among the muffin cups and top with the shredded mozzarella cheese and pepperoni.
  • Bake for 8-10 minutes or until dough is golden brown and cheese is melted.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 112 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 315 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MINI PIZZA WRAPPERS



Mini Pizza Wrappers image

You can make mini pizzas on tortillas, bagels, pita, english muffins, and store-bought prepared bread dough, but what about using little gyoza or won ton wrappers?? This is a tasty, healthy, kid-friendly alternative that can be low-fat to fat-packed depending on how you top them. This is more an "idea" than a "recipe", but it was so easy and tasty I thought I'd share it for those of you who aren't already enjoying these little morsels. Deep-dishers beware: this produces the thinnest of thin crusts!

Provided by Heather U.

Categories     < 30 Mins

Time 25m

Yield 42 mini pizzas

Number Of Ingredients 4

42 gyoza skins or 42 wonton wrappers
2 3/4 cups pizza sauce
6 ounces grated mozzarella cheese or 6 ounces mozzarella string cheese
1 cup olives or 1 cup green pepper (whatever toppings!)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Spray a pizza stone, cast iron skillet, or other low-profile, oven-proof dish lightly with cooking spray.
  • Arrange rows of wrappers in a single layer on the oven-proof dish.
  • Put 1 T of pizza sauce on the center of each wrapper, and spread around, leaving about 1/4 inch of"crust" showing.
  • Place about 1 tsp of cheese on top of the sauce, followed by 1 tsp of whatever topping (s) you've selected; to keep it low fat, we used part-skim mozzarella, and turkey pepperoni with great results.
  • Bake in preheated oven for about 6-7 minutes, or until cheese is bubbly and lightly browned, and the"crust" is golden.

MINI PIZZAS RECIPE



Mini Pizzas Recipe image

Mini pizzas make for a fun and easy pizza night. Make a big batch for freezing and cold-pizza breakfast, too.

Provided by Jessica Fisher

Categories     Main Course

Time 1h20m

Number Of Ingredients 11

1 1/2 cup warm water
1 tbsp active, dry yeast
2 tbsp sugar
1/4 cup olive oil
4 1/2 cup bread flour
1 tbsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup Pizza Sauce
16 oz mozzarella cheese (shredded) (Monterey Jack, cheddar, crumbled feta or goat, any combination (4 cups))
6 oz pepperoni (sliced) ( or other pizza toppings)

Steps:

  • Place the warm water in a large mixing bowl. Stir in the sugar and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.
  • Add the oil, flour, salt, and herbs. Stir with a wooden spoon until a shaggy dough forms.
  • Transfer the dough to a lightly floured surface and knead for about five minutes until a smooth dough ball is formed.
  • Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.
  • Combine the dough ingredients in the bread machine pan, according to the order recommended by the manufacturer.
  • Set on dough and start the machine, checking after ten minutes to make sure all the ingredients have been incorporated and not stuck to the side of the pan. Scrape down any stray ingredients to insure they are mixed in.
  • Place the warm water in the mixing bowl. Stir in the sugar and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.
  • Add the oil, flour, salt, and herbs. Attach the dough hook and run the machine until all the ingredients are incorporated, stopping the machine to scrape the sides as necessary. Knead with the dough hook until a smooth dough ball is formed.
  • Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.
  • Preheat the oven to 500 °. Spray baking sheets with nonstick cooking spray and sprinkle with corn meal to prevent sticking or line the pans with parchment paper for easier cleanup.
  • Divide the dough into 16 portions. Flatten each portion into a thin round and place on the cooking sheet.
  • Spread sauce and sprinkle toppings as desired.
  • Bake for 8 to 10 minutes or until the crust is crisp and the cheese melted and lightly browned.
  • Wrap cooled pizzas in foil or plastic wrap and stash in a larger ziptop freezer bag. Thaw and reheat in a 350 oven for about 5 minutes.
  • Assemble the pizzas as directed, but instead of baking, place the trays in the freezer. Once the pizzas are frozen solid (this will take several hours), stack them between layers of patty papers or waxed paper and store in a freezer bag or box in the freezer. To serve: bake from frozen at 450 degrees, for 10 to 12 minutes.

Nutrition Facts : Calories 306 kcal, Carbohydrate 29 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 34 mg, Sodium 882 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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