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Homemade Pepperoni Pizza Bites photo

Pepperoni Pizza Bites

These Pepperoni Pizza Bites are cheesy, savory, and SO EASY to make! Perfect for game days or movie nights!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 spray Olive oil spray for greasing the baking pan
  • 1 cup unbleached all-purpose flour (or whole wheat or gluten-free mix, 5 oz in weight)
  • 2 teaspoons baking powder ensure it’s fresh for optimal rising
  • 3/4 teaspoon kosher salt (Diamond Crystal; use less if using table salt)
  • 1 cup non-fat Greek yogurt (I recommend Stonyfield for the best texture)
  • 2/3 cup marinara or pizza sauce your favorite brand
  • 1 cup shredded part-skim mozzarella cheese
  • 1 ounce turkey pepperoni (chopped into small pieces)
  • Crushed red pepper flakes (optional, for serving)

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Muffin tin
  • Spoon or spatula
  • Oven mitts

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly spray your muffin tin with olive oil spray to prevent sticking.
  2. In a large mixing bowl, whisk together the unbleached all-purpose flour, baking powder, and kosher salt until well combined.
  3. Add the Greek yogurt to the dry ingredients. Use a spatula to fold the mixture until it forms a soft dough. Be careful not to overmix.
  4. Gently fold in the chopped turkey pepperoni, shredded mozzarella cheese, and marinara or pizza sauce until everything is evenly distributed.
  5. Scoop the mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows enough space for the bites to rise while baking.
  6. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  7. Let the Pepperoni Pizza Bites cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, sprinkled with crushed red pepper flakes if desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
  • Reheat in the microwave for 30 seconds or in the oven at 350°F (175°C) until warmed through.