MINI PIZZA BITES RECIPE BY TASTY
Here's what you need: marinara sauce, parmesan cheese, pepper, salt, red pepper flakes, dried oregano, salt, shredded mozzarella cheese, mini pepperoni, flour tortillas
Provided by Tasty
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C)
- In a large bowl mix marinara sauce, parmesan cheese, pepper, salt, and oregano.
- Lightly oil a 12-cup muffin tin or coat with nonstick spray.
- Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
- Fit tortilla circle into each of 12 muffin cup.
- Scoop 1 tablespoon pizza sauce into each muffin cup.
- Sprinkle with mozzarella cheese.
- Top with mini pepperonis.
- Place into oven and bake for 10-12 minutes, or until cheese has melted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
EASY PIZZA DOUGH PRETZEL BITES
Provided by Trisha Yearwood
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve.
- For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels.
- Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments.
- When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water.
- Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl.
- Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes.
- Serve warm with the creamy mustard dip.
ZUCCHINI PIZZA BITES
These are excellent replacement to pizza without the carbs.
Provided by Sara Bellum
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Spread zucchini slices in 1 layer on the prepared baking sheet.
- Bake in the preheated oven until zucchini is tender, about 20 minutes.
- Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle parsley over each.
- Bake in the preheated oven until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 2.6 g, Cholesterol 13 mg, Fat 4.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 227.3 mg, Sugar 1.1 g
ZUCCHINI PIZZA BITES
Provided by Sunny Anderson
Time 20m
Yield 12 bites
Number Of Ingredients 5
Steps:
- Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
- Bake until the cheese is melted and bubbly, about 8 minutes.
PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 24 pizza bites
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
- In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
- Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
- Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
- Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
- Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
- Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.
CAULIFLOWER PIZZA BITES
Just like its big relative, cauliflower crust pizza, but better! Easy and fun to eat, it's sure to be a crowd pleaser!
Provided by A Day In the Kitchen
Categories Appetizers and Snacks Cheese
Time 1h34m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
- Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.
- Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.
- Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.
- Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl.
- Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts.
- Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes. Peel parchment paper squares off the crusts and serve on a platter.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 5.3 g, Cholesterol 33.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 308.4 mg, Sugar 2.3 g
SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA
When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h35m
Yield 42
Number Of Ingredients 14
Steps:
- Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
- Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
- Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
- Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
- Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
- Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
- Position your oven rack slightly lower than center, and place a baking stone on the rack.
- Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
- Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
- Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
- Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.
Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g
PIZZA BAGEL BITES (OAMC)
Great to have on hand for a quick lunch or appetizer. You can add any of your favourite pizza toppings to the mix, onions, peppers, sausage, cheddar cheese, etc. my family prefers plain old pepperoni--boring but they love it)
Provided by Pamela
Categories Lunch/Snacks
Time 35m
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Lay bagels on large cookie sheet.
- Combine remaining ingredients and mix well.
- Top each 1/2 of the bagel with about 2-3 tbsp of mixture.
- Flash freeze on cookie for about 3 hours or until topping on bagels is firm.
- Transfer to large freezer bag, label and freeze.
- To serve: Bake from frozen at 350 degrees for 20-25 minutes or until heated through and cheese melts.
Nutrition Facts : Calories 352.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 21, Sodium 795.7, Carbohydrate 51.9, Fiber 2.5, Sugar 5.4, Protein 15.3
STUFFED PIZZA BITES
After trying a similar dish at a local restaurant, I came up with my own version of pizza bites. This delicious recipe is easy and fun for potlucks or parties. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease 12 muffin cups; set aside., On a lightly floured surface, unroll pizza crust. Spread ranch to within 1/2-in. of edges. Sprinkle with pepperoni, cheeses, green onions, green pepper, bacon and seasonings. Roll up jelly-roll style; pinch the edge closed. Cut crosswise into 12 slices. Place each slice into prepared muffin cups., Bake until lightly browned, 20-25 minutes. Serve warm with marinara or Alfredo, if desired.
Nutrition Facts : Calories 234 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 664mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CHORIZO PIZZA BITES
Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer!
Provided by LaDonna Langwell
Categories Trusted Brands: Recipes and Tips Hunt's
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
- Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
- Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
- Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
- Top with minced cilantro leaves.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 15.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 5.5 g, Sodium 620.3 mg, Sugar 2.4 g
POLENTA PIZZA BITES
After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 8 mini-pizzas
Number Of Ingredients 5
Steps:
- Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
- Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
NO BAKE VEGGIE PIZZA BITES
Time 10m
Number Of Ingredients 7
Steps:
- Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.
PORTOBELLO MUSHROOM PIZZA BITES
We've reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they're high in umami, giving this vegetarian dish a satisfying meaty savoriness.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings (2 to 3 wedges per person)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
- Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
- While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
- Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
GRILLED ZUCCHINI PIZZA BITES
I don't know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry!
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
- Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
- Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
- Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm.
Nutrition Facts : Calories 192, Fat 5 grams, Fiber 1 grams, Protein 9 grams, Sugar 2 grams
PEPPERONI PIZZA BITES
Make and share this Pepperoni Pizza Bites recipe from Food.com.
Provided by ThatJodiGirl
Categories Breads
Time 22m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For filling; combine cheeses (1/2 of the parmesan), pepperoni and sauce, set aside.
- Separate the biscuits.
- Flatten to 3" circles.
- Place one rounded tablespoon of filling in the center of each biscuit.
- bring edges of dough together, pinch edges of dough to seal.
- Place, seam side down on greased baking sheet, brush with milk.
- Sprinkle with parmesan cheese.
- Bake in a 350° preheated oven for 12- 15 minutes or until golden brown.
ICE CUBE TRAY PIZZA BITES RECIPE BY TASTY
Here's what you need: pizza dough, marinara sauce, pesto, shredded mozzarella cheese, shredded cheddar cheese, pepperoni, onion, bell pepper, mushroom, tomato, ham, pineapple, other assorted topping, ice cube tray
Provided by Vaughn Vreeland
Categories Snacks
Yield 12 servings
Number Of Ingredients 14
Steps:
- If using fresh dough, let sit out at room temperature for 30 minutes in a covered and lightly oiled bowl.
- On a floured surface, take one half of the dough and roll it out into a rectangle, about ⅛ of an inch (3 mm) thick. Repeat with other half of dough and set aside.
- Lightly oil your ice cube tray if it's hard plastic.
- Transfer the dough to cover the tray and press the dough down into every hole, holding for about 5 seconds to ensure the dough stretches properly. If it tears, you can use excess dough to patch up any holes.
- Assemble each bite with approximately one teaspoon of sauce, such as marinara or pesto, one teaspoon of cheese, and desired toppings.
- Cover the prepared bites with remaining dough and roll over the ice cube tray with rolling pin to seal.
- Trim any excess dough and save for more pizza bites.
- Freeze the ice cube tray for about an hour, until the dough has set.
- Preheat the oven to 350ºF (180ºC).
- Flip the tray onto a parchment paper-lined baking sheet to release the bites. If necessary, use a paring knife to gently loosen.
- Cut and separate the bites.
- Bake for 15-20 minutes, until the dough is golden brown and serve warm.
- Enjoy!
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
TOASTER OVEN ZUCCHINI PIZZA BITES
These cutie Hawaiian pizza zucchini bites are here for you when you're feeling lazy. The mini low-carb pies have a zucchini "crust" and Hawaiian-style toppings: barbecue sauce, pepper jack cheese, ham, bacon and (of course) pineapple. They're also ready in just half an hour using a toaster oven.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat toaster oven to 450 degrees F. Line the baking tray with foil.
- Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes.
- Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon.
- Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes.
MINI POLENTA PIZZA BITES
Get little ones to help out making these gluten-free pizza bites. They're ideal for a kid's party where some children may be coeliac, or have a gluten intolerance
Provided by Juliet Sear
Categories Afternoon tea, Lunch, Snack, Supper
Time 1h
Yield MAKES 24
Number Of Ingredients 7
Steps:
- Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
- Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
- Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
- Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium
STUFFED PIZZA BITES
These are great finger foods. We always make them for Super Bowl parties. Kids enjoy helping make these and eating them as well. You can add green peppers, onions or mushrooms as well!
Provided by MelodyOHare
Categories Lunch/Snacks
Time 50m
Yield 48 Bites
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- Spray 13x9 pan with non-stick cooking spray.
- Remove dough from cans and unroll.
- Press out each dough rectangle to form 12x8 rectangle.
- Cut each rectangle into 24 squares.
- Top each square with cheese cube and pepperoni.
- Wrap dough around filling completely.
- Press edges to seal and place seam side down with sides touching in pan.
- Combine oil and seasoning in a small bowl and drizzle over dough in pans.
- Sprinkle with parmesan cheese.
- Bake at 400 for 15 to 25 minutes or until golden brown.
- Serve with warm pizza sauce.
CARIBE QUESO BLANCO FRIED PIZZA BITES
This is an appetizer with fried cheese and pepperoni, which you can dip into pizza sauce, or eat plain. Great served warm or at room temperature. This tastes like pizza, without any of the carbs from the crust. Kids will love these. Quick, easy and very tasty.
Provided by Barkparkbarb
Categories Cheese
Time 15m
Yield 8-12 aapetizers, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the Queso Blanco frying cheese into thin slices, but try not to cause any holes in the slices. Cut the slice in half so that it is roughly in 2 square pieces, about 1 - 2 inches in size. Lay a slice of pepperoni on top of one piece of cheese, and top with another slice of cheese. Repeat making as many appetizers as you want. Heat a non-stick skillet over medium high heat and spray with cooking spray. Once the skillet is hot, place the cheese bites onto the pan, and fry until golden brown on one side, about a minute. Flip over and fry the second side until golden brown as well. Serve warm, or at room temperature. Optional, serve a side of warmed pizza sauce for dipping the cheesy appetizers into the sauce. Regular or turkey pepperoni will work equally well.
Nutrition Facts : Calories 207.5, Fat 18.5, SaturatedFat 6.2, Cholesterol 44.1, Sodium 694.3, Protein 9.5
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