Ingredients
Scale
- 1 package of refrigerated biscuit dough (or homemade pizza dough)
- 1 cup marinara or pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup mini pepperoni slices (or your choice of toppings)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Optional toppings: chopped bell peppers, olives, cooked sausage, basil leaves
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or brush with olive oil.
- Using a rolling pin, flatten the biscuit dough slightly. Cut into small circles to fit into muffin cups.
- Place each dough circle into the muffin tin cups, pressing down gently.
- Spread about a teaspoon of pizza sauce into each dough cup, add shredded mozzarella cheese, and top with mini pepperoni or other toppings.
- Season with dried oregano and garlic powder.
- Bake for 12-15 minutes until golden brown and bubbly.
- Remove from oven and let cool slightly before carefully removing from muffin tin.
- Serve warm, garnished with fresh basil or parsley if desired, with extra sauce on the side.
Notes
- Use pre-cut dough circles for convenience or roll out dough yourself.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 30-60 seconds or in a preheated oven at 350°F (175°C) for 10 minutes to regain crispiness.
- Add extra toppings like cooked sausage, mushrooms, or olives for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian, Optional Gluten-Free (with gluten-free dough)
Nutrition
- Serving Size: 1 cupcake (assuming 24 servings)
- Calories: 85 kcal Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 10mg