Tiny Pepperoni Pizza Bites Recipes

PIZZA PEPPERONI BITES

Steps:

• Preheat oven to 400º. On a cutting board, slice 4 slits in each slice of pepperoni so you can easily fold them over each other in the mini muffin tin. (Make sure to keep center intact.) Place a slice of epperoni in each muffin tin hole.
• Bake until slightly crispy, 10 minutes. (If very greasy, remove pepperoni and blot with a paper towel. Blot pan with paper towel, then return pepperoni cups to pan.)
• Heat broiler. Add a small spoonful of mozzarella, a small spoonful of pizza sauce, and another small spoonful mozzarella. Top with a couple black olives.
• Broil until cheese is melty and golden, 2 minutes.
• Garnish with chopped parsley and serve.

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

MINI PIZZA BITES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C)
• In a large bowl mix marinara sauce, parmesan cheese, pepper, salt, and oregano.
• Lightly oil a 12-cup muffin tin or coat with nonstick spray.
• Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
• Fit tortilla circle into each of 12 muffin cup.
• Scoop 1 tablespoon pizza sauce into each muffin cup.
• Sprinkle with mozzarella cheese.
• Top with mini pepperonis.
• Place into oven and bake for 10-12 minutes, or until cheese has melted.
• Serve immediately.
• Enjoy!

PEPPERONI PIZZA BITES

Steps:

• For filling; combine cheeses (1/2 of the parmesan), pepperoni and sauce, set aside.
• Separate the biscuits.
• Flatten to 3" circles.
• Place one rounded tablespoon of filling in the center of each biscuit.
• bring edges of dough together, pinch edges of dough to seal.
• Place, seam side down on greased baking sheet, brush with milk.
• Sprinkle with parmesan cheese.
• Bake in a 350° preheated oven for 12- 15 minutes or until golden brown.

LEANING TOWER OF PIZZA BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F ( 220°C) and line 4 baking sheets, or as many as you have, with parchment paper.
• Assemble the tower: Secure the 3 longer dowels together using rubber bands. Trim 2 inches (5 CM) off the bottom at a 30° angle. The tower should be approximately 22 inches (55 CM) tall. Attach the 4-inch dowel to the top of the tower using a wooden skewer.
• Wrap the entire tower in aluminum foil, securing with cellophane tape, ensuring there is no styrofoam showing. Attach the tower to the cardboard using a hot glue gun. Attach the cardboard base to a large serving platter with masking tape.
• Make the pepperoni filling: In a medium bowl, mix together 1½ cups shredded mozzarella, 1 cup (260 g) marinara sauce, and the chopped pepperoni.
• Make the garlic butter: In a separate medium bowl, combine the melted butter, garlic, parsley, and grated Parmesan.
• Take a halved roll and flatten with your hand to about 2 inches (5 CM) in diameter. Fill with ½ teaspoon of the pepperoni filling. Pinch the edges of the dough together around the filling to form a ball and roll to seal. Repeat until half of the rolls are filled with the pepperoni filling and arrange on 2 of the prepared baking sheets. Brush with the garlic butter.
• Bake the pepperoni bites for 18-20 minutes, until golden. Let cool completely, about 20 minutes.
• While the pepperoni bites bake, make the buffalo chicken bites: In a separate medium bowl, mix together the remaining 1½ cups (150 G) shredded mozzarella, 1 cup (260 G) marinara, the shredded chicken, and buffalo sauce.
• In a small bowl, mix together the egg yolks and water.
• Flatten and fill the remaining halved rolls with the buffalo chicken filling and arrange on the 2 remaining prepared baking sheets. Brush with the egg wash.
• Bake for 18-20 minutes, until golden brown and slightly darker than the pepperoni bites. Let cool completely, about 20 minutes.
• Use toothpicks to attach the cooled bites to the tower, starting at the base and placing close together so no foil shows through. Alternate between rows of pepperoni and buffalo chicken bites. Continue until you've reached the top and all of the bites have been used.
• Use toothpicks to attach the mini mozzarella balls to the tower, creating a ring around the tower every few rows of pizza bites.
• Add the remaining 2 cups (520 G) marinara sauce to a small pot and warm over medium-low heat, about 2 minutes. Pour into the base of the platter.
• Arrange the basil leaves at the base of the tower to resemble the lawn of the Tower of Pisa.
• Add a strip of basil and a strip of pepperoni to the slice of mozzarella to resemble the Italian flag. Secure to the top of the tower with a toothpick.
• Serve while the marinara sauce is warm.
• Enjoy!

TINY PEPPERONI PIZZA BITES

Steps:

• Separate 1 mini cheese-filled round buttery cracker; reassemble placing 1 pepperoni piece between crackers.
• Repeat with remaining mini cheese-filled round buttery crackers and pepperoni pieces.
• Serve with sauce for dipping.

MINI PIZZA BITES

Steps:

• Set the oven to 375°F.
• On a lightly floured surface, with a 1-1/2-inch round cookie cutter, cut out 24 rounds from the dough.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• In a small bowl, combine pizza sauce, Parmesan, & oregano.
• Using 3/4 cup of shredded mozzarella, pinch an even amount in each muffin cup.
• Next sprinkle pepperoni pieces evenly throughout the cups.
• Then add a small spoonful of the Pizza sauce evenly.
• Lastly, top each muffin cup with the remaining 3/4 cup of mozzarella.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm.
• To freeze, leave intact in muffin pan and place into freezer until frozen.
• Remove cups and freeze up to 1 month in either a freezer bag or Food Save them if you have the machine.