Description
These Mini Lunchbox Pizzas are a perfect kid-friendly snack or lunchbox treat, featuring a crispy crescent roll crust topped with classic pizza sauce, melty mozzarella cheese, and pepperoni. Easy to make in a mini muffin tin, they bake quickly to golden perfection and can be customized with extra toppings like bell peppers or mushrooms.
Ingredients
Scale
Dough
- 1 can (8 ounces) refrigerated crescent roll dough or biscuit dough
Toppings
- 1/2 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mini pepperoni or diced regular pepperoni
- 1/4 teaspoon Italian seasoning
- Extra toppings (optional): diced bell peppers, olives, or mushrooms
Others
- Olive oil spray or melted butter for brushing (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
- Shape the Dough: Unroll the crescent or biscuit dough and cut it into 12 equal pieces. Press each piece firmly into a muffin cup, pushing the dough up the sides to form a small crust bowl.
- Add Sauce and Toppings: Spoon about 1 teaspoon of pizza sauce into each dough cup. Top with a sprinkle of shredded mozzarella cheese and add a few pieces of mini pepperoni or your choice of extra toppings. Finally, sprinkle each with Italian seasoning for flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the dough is golden brown and cheese is melted and bubbly.
- Cool and Serve: Allow the mini pizzas to cool in the muffin tin for 5 minutes before carefully removing. Serve warm or let cool completely before packing in lunchboxes for storage or later enjoyment.
Notes
- These mini pizzas can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to one month.
- Reheat before serving by warming in the oven or microwave to retain crispiness and melted cheese.
- Customize with a variety of toppings such as diced bell peppers, olives, mushrooms, or onions to suit your taste preferences.
