Equipment
- Mini muffin tin
Ingredients
- 3/4 cup All-purpose flour
- 3/4 tsp Baking powder
- 3/4 cup Milk
- 1 Egg lightly beaten
- 1 tsp Italian seasoning
- 1/2 cup Mozzarella cheese shredded
- 1/2 cup Parmesan cheese
- 4 oz Pepperoni diced small
- Ranch dressing optional
Marinara Sauce
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic
- 28 oz Canned diced tomato
- 3 tbsp Fresh basil chopped
Instructions
- Preheat the oven to 375°F.
- In a bowl, mix the milk and eggs, set aside.
- In another bowl, mix the flour, baking powder, Italian seasoning, and season with salt and pepper.
- Combine the wet into the dry ingredients and whisk to combine.
- Add in the pepperoni and cheese and whisk together.
- Lightly grease mini muffin tins with nonstick spray and evenly spoon the mixture into the muffin cups.
- Cook for 15 to 18 minutes, or until browned.
- Keep in the refrigerator in a sealed container. Reheat in the microwave for 1 to 2 minutes.
- Serve with marinara sauce or ranch dipping sauce.
Marinara Sauce
- In a pot on low medium heat, add the oil and garlic cloves. Sauté the garlic until all sides are golden brown and the garlic becomes soft.
- Add in the diced tomatoes, season generously with salt, partially cover with a lid and simmer for 30 to 35 minutes. Stirring occasionally.
- Adjust the seasoning with salt and pepper to taste. (If the sauce is too acidic, continue cooking for another 5 to 10 minutes.) Remove from heat.
- Using an immersion blender or stand up blender, blend the sauce until it is smooth. Stir in the basil.
- Cool completely before storing in a sealed container in the refrigerator.
Nutrition
Serving: 1bite | Calories: 77kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 156mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
Pizza Bites
Equipment
- Mini muffin tin
Ingredients
- 3/4 cup All-purpose flour
- 3/4 tsp Baking powder
- 3/4 cup Milk
- 1 Egg lightly beaten
- 1 tsp Italian seasoning
- 1/2 cup Mozzarella cheese shredded
- 1/2 cup Parmesan cheese
- 4 oz Pepperoni diced small
- Ranch dressing optional
Marinara Sauce
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic
- 28 oz Canned diced tomato
- 3 tbsp Fresh basil chopped
Instructions
- Preheat the oven to 375°F.
- In a bowl, mix the milk and eggs, set aside.
- In another bowl, mix the flour, baking powder, Italian seasoning, and season with salt and pepper.
- Combine the wet into the dry ingredients and whisk to combine.
- Add in the pepperoni and cheese and whisk together.
- Lightly grease mini muffin tins with nonstick spray and evenly spoon the mixture into the muffin cups.
- Cook for 15 to 18 minutes, or until browned.
- Keep in the refrigerator in a sealed container. Reheat in the microwave for 1 to 2 minutes.
- Serve with marinara sauce or ranch dipping sauce.
Marinara Sauce
- In a pot on low medium heat, add the oil and garlic cloves. Sauté the garlic until all sides are golden brown and the garlic becomes soft.
- Add in the diced tomatoes, season generously with salt, partially cover with a lid and simmer for 30 to 35 minutes. Stirring occasionally.
- Adjust the seasoning with salt and pepper to taste. (If the sauce is too acidic, continue cooking for another 5 to 10 minutes.) Remove from heat.
- Using an immersion blender or stand up blender, blend the sauce until it is smooth. Stir in the basil.
- Cool completely before storing in a sealed container in the refrigerator.
Nutrition
Serving: 1biteCalories: 77kcalCarbohydrates: 5gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 16mgSodium: 156mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 135IUVitamin C: 3mgCalcium: 70mgIron: 1mg
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