Pizza Cupcakes Delight
This decadent pizza cupcakes delight is perfect for special occasions or when you're craving something sweet. Made with 2 (8-count) cans refrigerated flaky layer biscuit dough, pizza or marinara sauce, and shredded low-moisture, it's a treat that everyone will love.
Ingredients
- 2 (8-count) cans refrigerated flaky layer biscuit dough
- 1 cup pizza or marinara sauce
- 2 cups shredded low-moisture, part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese (optional)
- ½ cup mini pepperoni slices
- ½ cup finely diced bell peppers (red, green, yellow, or orange)
- ¼ cup finely diced red onion
- ¼ cup sliced black olives
- 2 tablespoons chopped fresh basil or dried oregano
- Non-stick cooking spray or olive oil
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or olive oil, and place it on a large baking sheet. Organize all ingredients (cheese, sauce, chopped toppings) in separate bowls.
- Separate 16 biscuits from the 2 cans of refrigerated flaky layer biscuit dough. Flatten each biscuit into a rough 4-inch circle, about ¼ to ⅛ inch thick in the center with slightly thicker edges.
- Carefully press each flattened biscuit into a prepared muffin cup, lining the bottom and sides with a slight overhang to form a cup.
- Add approximately 1 tablespoon of pizza or marinara sauce to the bottom of each dough-lined muffin cup. Sprinkle about 1 tablespoon of shredded mozzarella cheese over the sauce.
- Evenly distribute your finely chopped and prepared toppings (e.g., mini pepperoni, bell peppers, red onion, black olives) among all 16 cups. Ensure any high-moisture vegetables or meat toppings are fully cooked and drained before adding.
- Top each cupcake with another generous sprinkle of shredded mozzarella cheese. Add a tiny dusting of grated Parmesan (if using) over the mozzarella.
- Carefully transfer the filled muffin tin(s) to the preheated oven. Bake for approximately 15-20 minutes, or until the biscuit dough edges are beautifully golden brown, and the cheese is gloriously bubbly and has developed some appealing golden-brown spots. Rotate the tin halfway through baking if browning unevenly.
- Once baked, remove the muffin tin from the oven and let the pizza cupcakes rest in the tin for about 5 minutes. This allows the cheese and toppings to set slightly. Use a small offset spatula or butter knife to gently loosen the edges of each pizza cupcake, then carefully lift them out and transfer them to a wire cooling rack.
- For a final touch, sprinkle finely chopped fresh basil (if using) over your warm pizza cupcakes. A final dusting of grated Parmesan or red pepper flakes can also be added. Serve warm and enjoy!