Description
These Mini Lunchbox Pizzas are perfect for a quick and delicious meal or snack. Made with simple ingredients and baked to perfection, these mini pizzas are sure to be a hit with kids and adults alike.
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
- olive oil spray or melted butter for brushing (optional)
- extra toppings like diced bell peppers, olives, or mushrooms (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a mini muffin tin.
- Prepare the dough: Unroll the crescent or biscuit dough and cut into 12 equal pieces. Press each piece into a mini muffin cup, pressing the dough up the sides to form a little crust.
- Add toppings: Spoon about 1 teaspoon of pizza sauce into each dough cup, then top with a sprinkle of mozzarella cheese and a few pieces of pepperoni or other toppings. Sprinkle with Italian seasoning.
- Bake: Bake for 10–12 minutes, or until the dough is golden and the cheese is melted and bubbly. Let cool for 5 minutes before removing from the muffin tin.
- Serve: Serve warm or let cool completely before packing in lunchboxes.
Notes
- These mini pizzas can be made ahead and stored in the fridge for up to 3 days or frozen for up to a month.
- Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 110
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 10 mg
