Pizza Snacking Muffins

  • Beginner
  • 12 muffins or 36 minis
  • 2 hr 55 min
Baking Success Or Baking Mess

Ingredients

2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons leaf oregano
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon Mazola® Vegetable Oil
3/4 cup finely chopped OR mini pepperoni
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis
For Dipping (optional):
Pizza Sauce

Instructions

Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and oregano in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in pepperoni, green bell pepper, onion and cheese. Cover bowl and let rest 10 minutes.


Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or 2 tablespoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.


Bake in preheated 375°F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.


Freezer Instructions: Completely cool muffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.


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