Best Pizza Snacks Recipes

PIZZA SNACKS

Steps:

• In a large bowl, combine the first seven ingredients. Spread over cut side of each muffin half. Cover and freeze for up to 2 months., To use frozen snacks: Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until cheese is melted.

ENGLISH MUFFIN PIZZA SNACKS

Steps:

• Heat oven to 400°F. Place muffin halves cut-side-up on a parchment-lined baking sheet; brush generously with butter.
• Bake until lightly toasted, about 10 minutes. Layer on marinara and mozzarella and bake until melted, 6 to 8 minutes. Sprinkle on some sea salt and dried oregano and basil leaves before serving.

PIZZA SNACKS

Steps:

• For the vegetable version: Preheat oven to 375F. Place English muffins on a baking sheet lines with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted.
• Calories: 130; Total fat: 4.5g Saturated fat: 2g; Carbohydrate: 16g; Protein: 7g; Sodium: 390mg
• For the pizza version: Preheat oven to 375F. Place English muffins on a baking sheet lined with aluminum foil. Top with barbecue sauce, scallion and chicken. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted.
• Calories: 160; Total fat: 16g; Saturated fat: 2g; Carbohydrate: 16g; Protein: 13.5g; Sodium: 428mg

CRACKER PIZZA SNACKS

Steps:

• Top crackers with remaining ingredients.
• Place 6 topped crackers on microwaveable plate. Microwave on HIGH 15 sec. or until cheese is melted.
• Repeat with remaining crackers.

PINWHEEL PIZZA SNACKS

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pizza sauce to within 1 in. of edges; sprinkle with Parmesan cheese. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 16 slices., Place pinwheels, cut side down, on a greased baking sheet. Top each with tomatoes and mozzarella cheese. Bake at 375° for 11-13 minutes or until golden brown and cheese is melted. Sprinkle with basil.

STUFFED CRUST PIZZA SNACKS

Steps:

• Heat oven to 400°F Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• Bake at 400°F For 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

PIZZA SNACKS

Steps:

• Heat oven to 375.
• Spray cookie sheet with non-stick spray.
• Unroll dough into 1 large rectangle.
• Press perforations to seal.
• Spread pizza sauce over dough to within 1 inch of edges.
• Sprinkle with parmesan cheese.
• Starting on a short side, roll up dough, jelly roll fashion.
• With a sharp knife, cut into 16 slices.
• Place cut side down on cookie sheet.
• Top each slice with 1 pepperoni slice and about 1 tsp.
• mozzarella cheese.
• Bake at 375 for 10 to 12 minutes or until edges are golden brown and cheese is melted.

QUICK PIZZA SNACKS

Steps:

• Roll out each biscuit on dough board, place on baking sheet, lined with parchment paper or lightly greased.
• spoon sauce over each biscuit, place two or more slices of pepperoni on top.
• sprinkle with parmesan and then add pizza cheese.
• Bake at 350 for about ten min.
• Watch close as they brown quickly.
• You may make a large or small batch of these.
• Use more or less sauce as you see fit.

CHEESE STUFFED PIZZA SNACKS

Steps:

• 1. Heat oven to 400°F. Spray two 9-inch pie pans or one 13×9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12×8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese. Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

JIFFY PEPPERONI PIZZA CRACKER SNACKS

Steps:

• 1. Place crackers on plate in a round design
• 2. Top with shredded mozzarella cheese
• 3. Place a pepperoni slice on top of each cracker
• 4. Microwave on high for 1 to 1 minute 20 seconds. Serve immediately. Enjoy!

PIZZA CORN DOG SNACKS

Steps:

• Remove stick from each corn dog; cut into 1-in. slices. Place on an ungreased baking sheet. Spread with pizza sauce. Top with olives, mushrooms and cheese. , Bake at 350° for 15-20 minutes or until the cheese is melted and corn dogs are heated through.

HAM & CHEESE PIZZA SNACKS

Steps:

• In a small bowl, combine the first four ingredients. Spread over bagels. Place on an ungreased baking sheet. , Broil 4-6 in. from the heat for 2-4 minutes or until lightly browned and bubbly.

PEPPERONI PIZZA SNACKS

Steps:

• Heat oven to 375F. Spray 8-9 inch pan with cooking spray. Unroll dough and seperate into strips. Cut each strip in half crosswise to make 20 peices. Press each piece into a 2.5 inch square. Top each square with 1 slice pepperoni and 1 cheese cube. Wrap dough around filling to completely cover; firmly press edges to seal. Microwave spread mixture from dough package for 10-20 seconds and dip each snack in mixture. Place seam side down with sides touching in pan. Bake 15-22 minutes and serve with pizza sauce.

BBQ CHICKEN PIZZA SNACKS

Steps:

• Preheat oven to 375 degrees F.
• Place English muffins on a baking sheet lined with aluminum foil.
• Top with barbecue sauce, scallion and chicken.
• Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted.

VEGETABLE PIZZA SNACKS

Steps:

• Preheat oven to 375 degrees F. Place English muffins on a baking sheet lined with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted.

FLAKY PIZZA SNACKS

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough into 1 large rectangle; press perforations to seal. If using dough sheet: Unroll dough into 1 large rectangle.
• Spread pizza sauce evenly over rectangle to within 1 inch of edges. Sprinkle with Parmesan cheese. Starting at short side, roll up rectangle; pinch edges to seal. Cut into 16 slices. Place cut side down on cookie sheet.
• Top each slice with 1 pepperoni slice and about 1 teaspoon mozzarella cheese.
• Bake 9 to 11 minutes or until edges are golden brown and cheese is melted. (Bottoms will be very deep golden brown.)
• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough into 1 large rectangle; press perforations to seal. If using dough sheet: Unroll dough into 1 large rectangle.
• Spread pizza sauce evenly over rectangle to within 1 inch of edges. Sprinkle with Parmesan cheese. Starting at short side, roll up rectangle; pinch edges to seal. Cut into 16 slices. Place cut side down on cookie sheet.
• Top each slice with 1 pepperoni slice and about 1 teaspoon mozzarella cheese.
• Bake 9 to 11 minutes or until edges are golden brown and cheese is melted. (Bottoms will be very deep golden brown.)

VEGGIE PIZZA SNACKS

Steps:

• Hummus Topping - Spread flatbread with hummus and add vegetables of your choice. (Drain/blot, if needed) Top with grated cheese. Cut into wedges. With hummus, I like to use - grated radishes grated cucumbers chopped tomatoes chopped chives thinly sliced hot peppers or red pepper flakes
• Cottage Cheese Topping - Spread flatbread with cottage cheese topping (see below). Add vegetables of your choice. (Drain/blot, if needed) Top with grated cheese. Cut into wedges. With cottage cheese topping, I like to use grated carrots chopped celery chopped broccoli chopped red pepper chopped tomatoes chopped chives or green onions
• To make cottage cheese topping, which is also good as a stand alone vegetable dip - 1 cup cottage cheese 1 T. mayo 1 T. sliced green onion 1 1/2 T. chopped fresh parsley black or red pepper, to taste. Mix all together and blend with a hand blender to smooth it out. (A fine potato masher also works.)