Pepperoni Pizza Cups
Mini pepperoni pizzas baked in a muffin pan perfect for dipping into Ranch dressing or warmed pizza sauce.
Yield: 10 mini pizzas
Calories: 155kcal
Materials
- 13.8 oz. refrigerated Pillsbury pizza crust
- 1/3 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 Tbsp. Parmesan cheese, plus 1 tsp.
- 14 slices pepperoni
- 1 Tbsp. butter, melted
- 1 tsp. Parmesan cheese
Instructions
- Take out refrigerated pizza crust dough and sit on counter for 20 minutes to warm.
- Preheat oven to 400°. Lightly spray 10 muffin cups. Unroll pizza dough on lightly floured surface.
- Spread pizza sauce evenly over dough. Follow with cheeses, and pepperoni. Avoid overlapping pepperoni.
- Roll pizza dough along the long side into log, then cut into 10 mini pizzas.
- Place rolls into sprayed muffin cups.
- Add 1 teaspoon Parmesan cheese to melted butter. Brush on tops.
- Bake for 20 - 23 minutes, or until tops are golden brown. Remove from muffin pan.
- Serve with warmed pizza sauce and/or Ranch dressing. Enjoy!
Notes
Add more toppings like mushrooms, black olives, onion, or bell peppers.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 542mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg