Description
These Mini Lunchbox Pizzas are a simple and fun recipe perfect for kids’ lunches or quick snacks. Made with refrigerated biscuit dough as the base and topped with classic pizza sauce, mozzarella cheese, and pepperoni, they bake up in a muffin tin for perfectly sized, handheld pizzas. Customize with your favorite toppings to suit your taste or nutritional preferences.
Ingredients
Scale
For the Crust
- 1 can refrigerated biscuit dough (8 biscuits)
For the Toppings
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup mini pepperoni slices or chopped pepperoni
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
For Greasing
- Olive oil spray or a small amount of olive oil for greasing
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin using olive oil spray or a small amount of olive oil to prevent sticking.
- Shape the Biscuit Dough: Separate the biscuit dough into individual biscuits. Press each biscuit into the bottom and up the sides of each muffin cup, creating a small crust shell.
- Add Sauce and Toppings: Spoon about 1 teaspoon of pizza sauce into the center of each biscuit crust. Sprinkle each with shredded mozzarella cheese, then add mini pepperoni slices on top. Finish by sprinkling a pinch of dried oregano and garlic powder over each pizza.
- Bake: Place the muffin tin in the preheated oven and bake for 10–12 minutes, or until the biscuit crust is golden brown and the cheese is melted and bubbly.
- Cool and Serve: Remove the tin from the oven and allow the mini pizzas to cool for a few minutes before carefully removing them. Serve warm immediately or let cool completely before packing them into lunchboxes.
Notes
- Feel free to customize these mini pizzas with your favorite toppings like diced vegetables, cooked sausage, or pineapple.
- For a healthier option, use whole wheat biscuit dough instead of regular.
- These pizzas can be made ahead and refrigerated or frozen for convenience.
