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Easy Mini Pepperoni Pizza Muffins

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These easy mini pepperoni pizza muffins are bite-sized, portable, and perfect for kids’ lunches or snacks. They combine soft pizza dough, melty cheese, and crispy pepperoni for a comforting and delicious treat.

Ingredients

Scale
  • 1 pound (450 g) pizza dough, store-bought or homemade
  • 1 cup (about 30 slices) thinly sliced pepperoni
  • 1 ½ cups (170 g) shredded whole-milk mozzarella cheese
  • ½ cup (120 ml) pizza sauce, jarred or homemade
  • ¼ cup (25 g) grated Parmesan cheese
  • 2 tablespoons (30 g) garlic butter (melted unsalted butter mixed with 1 minced garlic clove)
  • 1 teaspoon dried Italian seasoning (oregano, basil, thyme blend)
  • Pinch of salt
  • 1 tablespoon olive oil (for greasing muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with olive oil.
  2. Roll out the pizza dough on a floured surface to about ¼-inch (6 mm) thickness. Sprinkle dried Italian seasoning and a pinch of salt evenly over the dough, pressing gently.
  3. Cut 12 circles from the dough using a 3-inch (7.5 cm) round cookie cutter or glass. Re-roll scraps as needed.
  4. Place each dough circle into the muffin cups, pressing gently to form a bowl shape.
  5. Spoon about 1 tablespoon (15 ml) of pizza sauce into each dough cup, spreading evenly but leaving space at edges.
  6. Sprinkle about 2 tablespoons (20 g) shredded mozzarella in each cup, then add 3-4 slices of pepperoni. Add extra cheese on top if desired.
  7. Lightly sprinkle grated Parmesan over each muffin.
  8. Brush the edges of each dough cup with garlic butter mixture.
  9. Bake for 15-18 minutes until dough is golden and cheese is bubbly and slightly browned.
  10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to firm up.

Notes

Let the dough rest a few minutes after rolling to prevent shrinkage. Brush dough edges with garlic butter to avoid soggy bottoms and add flavor. Spread sauce thinly to keep muffins from getting soggy. Use whole-milk mozzarella for best melt and texture. Cool completely before packing for lunch to avoid condensation. Muffins can be frozen after cooling for up to 2 months; reheat in oven for best texture.

Nutrition

Keywords: mini pizza muffins, pepperoni pizza, kids lunch, easy snack, pizza muffins, homemade lunch, bite-sized pizza

Find it online: https://sofiaspice.com/easy-mini-pepperoni-pizza-muffins-recipe-5-best-tips-for-kids-lunches/