CHICAGO DEEP-DISH PIZZA MUFFINS
Put down the fork and knife... here's a Chicago deep-dish pizza that you can actually eat by holding it in your hands! A beautiful golden crust contains a meaty, cheesy, saucy filling with Italian sausage, sweet peppers, and 3 types of cheese. The sauce and cheese char slightly on the outside as they bake, resulting in a super savory taste.
Provided by Chef John
Categories Pizza
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
- Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
- Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
- Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers. Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
- Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
- Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
- Let cool on a rack for a few minutes, then garnish with parsley and serve.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 19.7 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 3.6 g, Sodium 532.3 mg
MINI PIZZA CUPS
Served hot or cold, these little pizzas are wonderful. Their small size makes them ideal for an after-school snack or a kid-friendly party. Plus, they're so easy to make that little ones can help you in the kitchen! -Jane Jones, Cedar, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 32 appetizers.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Separate tubes of dough into 8 rolls each; halve the rolls. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. , Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake until the crusts are browned and cheese is melted, 15-18 minutes.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 193mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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.
EASY PEPPERONI PIZZA MUFFINS
Super easy mini pizzas - delicious and done in 20 minutes or less!
Provided by Johnna
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
- Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
- Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
- Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 13.8 g, Cholesterol 6.9 mg, Fat 5.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 2.6 g
MUFFIN PAN PIZZA ROLLS
I have come up with a homemade version of the pizza rolls at a local pizza restaurant. They can be filled with what ever toppings you enjoy. I used recipe #35805 in my bread machine and recipe #22280 with great results my kids loved. ***Update: Having made this recipe several more times, I have found that I get better results baking the muffins with the sauce for 10 to15 minutes before adding the cheese. This eliminates the having to cover with foil to keep the cheese from over browning. I have changed the recipe below.
Provided by Jenny Frenny
Categories Lunch/Snacks
Time 55m
Yield 12-18 rolls, 6-9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Grease 1 12-cup muffin tin with cooking spray. (Have another 6-cup muffin tin available. You may have enough dough to make a few more muffins.).
- Pinch off a ball of dough slightly larger than a golf ball and flatten in the palm of your hand. Press into a muffin cup. Continue until all dough is used. The pizza dough will not stay up the sides of the cups, this is okay.
- Put 1-2 tablespoons of sauce into each dough cup. Use the spoon to press downward into the dough to make a cup.
- Add other toppings to each roll. (Hold off adding the cheese for now).
- Bake muffins for 15 minutes before adding cheese.
- Sprinkle 1-2 tablespoons of cheese on top of sauce and any other toppings.
- Bake for 10 minutes more. Lift one roll out of cup gently to check bottom to make sure it is baked through the bottom.
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- Prepare pizza dough through step 3. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches.
- To prevent the filling from making your pizza rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. See photo above for visual. Spread 1/3 cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with Italian seasoning and garlic powder.
- Sprinkle 1/2 cup shredded mozzarella evenly over sauce, then top with pepperoni slices. Carefully roll dough rectangles into tight logs. Place logs onto 1 prepared baking sheet, seam side down and place baking sheet in the refrigerator to chill, uncovered, for at least 20 minutes. Chilling prevents the rolls from falling apart as you slice.
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