Description
These garlic butter pizza cupcakes are a quick and comforting snack, made with homestyle biscuit dough and filled with cheesy goodness.
Ingredients
Scale
- 1 can (16.3 oz) homestyle refrigerated biscuit dough, each biscuit cut in half
- 1 tbsp butter, softened, for greasing pan
- 8 tsp shredded Italian cheese blend
- 4 tsp marinara sauce
- 8 oz mozzarella cheese, cut into 8 thick cubes
- 4 tsp additional marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup mini pepperoni
- 2 tbsp butter
- 1 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Parmesan cheese, grated
Instructions
- Preheat the oven to 190°C / 375°F. Grease a standard 12-cup muffin pan generously with softened butter.
- Sprinkle 1 tsp shredded Italian cheese into the bottom of each of 8 muffin wells.
- Press one biscuit half into each well, pressing it up the sides to form a cup shape.
- Add ½ tsp marinara sauce into each cup. Place one thick cube of mozzarella in the center.
- Cover with another piece of biscuit dough, gently pressing to seal. Add another ½ tsp marinara, a sprinkle of shredded mozzarella, and a few mini pepperoni on top.
- In a small microwave-safe bowl, melt 2 tbsp butter. Stir in minced garlic and parsley.
- Spoon the garlic butter mixture evenly over the tops of the biscuit cups.
- Bake at 190°C / 375°F for 15 minutes, or until golden brown and cooked through.
- Remove from the oven and immediately sprinkle with grated Parmesan. Let cool for 5 minutes before removing from the pan.
Notes
These cupcakes can be customized according to personal taste. They reheat well and are perfect for leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg