Pizza Muffins easy + kid friendly
These cheesy pizza muffins are the perfect appetizer. They’re filled with melted mozzarella and topped with delicious garlic butter, more cheese, and mini pepperoni.
Like a slice of pepperoni pizza, but without the hassle! I think these would be a great kid friendly project for our next appetizer party, we love it.
Pizza in a muffin tin
Today’s recipe happens to be a dinner I know my kids will love, but it’s also a great appetizer or side dish. They’re cheesy pizza muffins, and they taste just like delicious pizza, but don’t require all the work of making homemade pizza dough.
These little pizzas are actually made with refrigerated buttermilk crackers. All you need to do is add some butter, cheese, and your favorite toppings, then pop them in a muffin tin and bake!
It’s really easy and delicious! I know there are many different ways to serve pizza-type dishes, but it’s nice to change it up from the standard triangular slices you usually get. What kid doesn’t love the taste of pizza?
make pizza muffins
I love recipes that use canned cookies or crescent dough because they save so much time. While homemade cookie dough is delicious, I think refrigerated buttermilk cookie dough tastes just as good and saves a little time and effort.
filling. Open the cookie tin, cut each cookie in half, then flatten and round. Place two mozzarella balls in the center and wrap the dough around them to form a ball.
coating. In a small frying pan, heat olive oil over medium heat. Add garlic, red pepper flakes and butter, then olive oil and salt. Roll each dough ball in the butter/oil for a few seconds, then place side up in a mini muffin pan.
toppings. Mix together the mozzarella and shredded parmesan, add some to each dough ball, and add some pepperoni (or whatever topping you like)!
bake. Bake at 450° for 8-10 minutes, then brush with remaining garlic butter in pan. Sprinkle with salt and basil and serve warm with marinara sauce. Please enjoy!
other ingredients: You can wrap pepperoni in a pizza muffin if you like. You can also change the added toppings. Just use your favorite toppings:
- Chopped sausage
- sliced olives
- diced jalapeno
- diced onion
- ham or bacon cubes
- Different cheeses: Cheddar, Monterey Jack, Colby
advance and store
Prepare in advance: Shape the roll 2 hours in advance, cover and place in the refrigerator until ready to bake. If you want to make more ahead of time, don’t use canned cookie dough. Instead, you can use thawed Rhodes rolls or make your own homemade dough.
leftovers: Once they are completely cooled, you can store the leftover rolls in the refrigerator in an airtight container for 2-3 days, or you can freeze them for 1-2 months. To reheat, bake them at 350°F for about 10-15 minutes or until hot.
For more delicious pizza-related recipes, check out:
Prep time 7 minutes
Cook Time 8 minutes
Total time 15 minutes
Calories 634 kcal
by Lil’ Luna
- 2 tins buttermilk biscuits (8/each)
- 32 cherry-sized mozzarella balls
- 3 tablespoons olive oil
- 6 cloves garlic minced
- crushed red pepper flakes
- 2 tablespoons butter
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Mini Pepperoni
- salt and basil to taste
- marinara for pickling
Preheat oven to 450 degrees.
Open the cookie tin, cut each cookie in half, then flatten and round.
Place two mozzarella balls in the center and wrap the dough around them to form a ball.
In a small frying pan, heat olive oil over medium heat. Add garlic, red pepper flakes and butter. Add olive oil and salt.
Roll each dough ball in the butter/oil for a few seconds, then place side up in a mini muffin pan.
Mix in the shredded cheese and add some to each dough ball and top with some pepperoni.
Bake for 8-10 minutes, brushing with the remaining garlic butter in the pan.
Sprinkle with salt and basil and serve warm with marinara sauce.