Best Olive Pepperoni Snack Muffins Recipes

PEPPERONI PULL APART MUFFINS

Steps:

• Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the pepperoni pieces. Drizzle the olive oil over the top and then stir to coat. Sprinkle the Italian seasoning over the top and stir to combine. Add the shredded Mozzarella and then stir until all ingredients are well mixed.
• Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed and the tops are golden.

EASY PEPPERONI PIZZA MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
• Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
• Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
• Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.

ITALIAN PEPPERONI BITES

Steps:

• Preheat oven to 350 degrees.
• In bowl, combine pepperoni, cheese, mayo and pesto. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup. Bake 20-25 minutes. Serve warm.

PULL APART PIZZA MUFFINS

Steps:

• Preheat oven 375 degrees.
• Prepare six standard muffin cups with nonstick cooking spray and set aside.
• In a large bowl, combine green peppers, olives, parmesan and pepperoni. Set aside.
• Pour pizza sauce into a separate bowl. Dip each piece of pizza dough into sauce, then roll in olive and cheese mixture.
• Place five pieces of coated pizza dough into each muffin cup. Allow to rest in a warm place for 30-45 min., then bake for 35-40 minutes.
• Transfer to a wire rack to cool for 5 minutes before removing from pan.

ENGLISH MUFFIN MUMMY PIZZAS

Steps:

• Preheat the oven to 400 degrees F. Arrange the muffins split side up on a large rimmed baking sheet, brush the muffins with oil and bake until barely browned but slightly dried, 5 minutes.
• Meanwhile, trim the ends of the yellow squash and zucchini and cut them in half lengthwise, then thinly shave them with a vegetable peeler.
• Spread 1 tablespoon plus 1 1/2 teaspoons of the marinara sauce onto each muffin half in an even layer, then sprinkle each with 1 tablespoon plus 1 1/2 teaspoons of the cheese. Arrange 2 pepperoni slices on the upper third of each muffin half so they overlap slightly, then place an olive slice on each pepperoni slice to resemble eyes. Arrange the shaved yellow squash and zucchini to slightly cover the tops and bottoms of the olive slices, then place in slightly overlapping layers across each muffin half to resemble the cloth of a mummy. Trim the excess to 1/4 inch around the edges. Reserve any remaining squash for another use.
• Brush the mummy pizzas with oil and sprinkle with salt. Bake until the cheese melts and the squash wilts slightly, about 10 minutes. Sprinkle with oregano and serve.

PEPPERONI PIZZA MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease a 12-cup muffin tin.
• Mix together the flour, pepperoni, cheese, minced onion, garlic, oregano, black pepper, baking powder and baking soda.
• In a separate bowl, beat eggs lightly. Stir in the tomato paste and creme fraiche until blended. Stir in oil.
• Make a well in the center of your dry ingredients and add wet mixture. Gently stir until blended then divide into muffin tin.
• Bake for 20-25 minutes or until a toothpick inserted can be removed cleanly.
• Cool for 10 minutes in pan, then turn out and finish cooling on a wore rack.
• Serve with garlic butter, if desired.