Preheat oven to 425 degrees. Spray 8 (2¾ in.) muffin cups with nonstick spray.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Send a pizza party to the lunchroom with these fun and simple pizza cupcakes. Let your budding chef put on the toppings and get creative with other favorite flavor combinations.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) can Hy-Vee flaky jumbos buttermilk biscuits | ||
| ½ c. Hy-Vee pizza sauce, divided | ||
| ½ c. Hy-Vee shredded mozzarella cheese | ||
| ¼ c. mini pepperoni | ||
| Hy-Vee Italian seasoning, optional |
Things To Grab
- Hy-Vee nonstick cooking spray
- 8 (2¾ in.) muffin cups
- Spoon
- Wire rack
- Resealable freezer plastic bags or covered containers
- Vacuum-insulated food jar
- Microwave-safe plate
- Paper towels
Directions
Press biscuit dough into muffin cups. Spoon 1 Tbsp. pizza sauce onto dough in each cup. Top with cheese, pepperoni and, if desired, a sprinkle of Italian seasoning.
Bake for 11 to 13 minutes or until cheese is melted and edges are golden. Cool completely in muffin cups on a wire rack.
Remove pizzas from muffin cups. Place in resealable freezer plastic bags or covered containers. Store in freezer up to 3 months.
To pack for lunch, thaw each Pizza Cupcake in refrigerator overnight.
In the morning, fill a 14-oz. vacuum-insulated food jar with boiling water; close with lid and let stand for 5 minutes to heat insulated jar. Meanwhile, place Pizza Cupcake on a microwave-safe plate and microwave on HIGH for 30 to 35 seconds or until Pizza Cupcake reaches 180 degrees. Remove water from food jar and dry completely. Fold a dry paper towel to fit into the bottom of the food jar. Place hot Pizza Cupcake on the paper towel; close food jar. Serve within 4 hours.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 620mg
- Total Carbohydrates: 27g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%