Pepperoni Pizza Muffins Recipe

5 4 4
Pepperoni Pizza Muffins Recipe
Pepperoni Pizza Muffins Recipe photo by Taste of Home
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Pepperoni Pizza Muffins Recipe

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5 4 4
Publisher Photo
Loaded with pizza flavor, these moist muffins are served at Andrea McGee's home regularly. "They're great for lunch but also make good appetizers when baked in mini muffin cups," suggests the Port Alsworth, Alaska reader. "Try adding chopped mushrooms or green pepper to the batter."
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3 cups biscuit/baking mix
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup water
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced pepperoni
  • 2 tablespoons chopped ripe olives
  • 1 tablespoon dried minced onion
  • 1 teaspoon Italian seasoning

Directions

Place the biscuit mix in a large bowl. Combine the remaining ingredients; stir into biscuit mix just until moistened. Fill greased muffin cups three-fourths full. Bake at 350° for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. Yield: 14 muffins.
Originally published as Pepperoni Pizza Muffins in Quick Cooking September/October 2003, p49

Nutritional Facts

1 each: 172 calories, 8g fat (3g saturated fat), 11mg cholesterol, 604mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 3 cups biscuit/baking mix
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup water
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced pepperoni
  • 2 tablespoons chopped ripe olives
  • 1 tablespoon dried minced onion
  • 1 teaspoon Italian seasoning
  1. Place the biscuit mix in a large bowl. Combine the remaining ingredients; stir into biscuit mix just until moistened. Fill greased muffin cups three-fourths full. Bake at 350° for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. Yield: 14 muffins.
Originally published as Pepperoni Pizza Muffins in Quick Cooking September/October 2003, p49

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Reviews forPepperoni Pizza Muffins

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Jellybug User ID: 53068 259258
Reviewed Jan. 5, 2017

"Delicious, easy to prepare, and the perfect company snack."

MY REVIEW
greengummiebears User ID: 7673106 245553
Reviewed Mar. 16, 2016

"I make a double batch of mini muffins and keep them in the freezer for my girl's lunches. They love them!"

MY REVIEW
mamaknowsbest User ID: 5826120 129682
Reviewed Oct. 15, 2013

"These make the perfect early morning, on the go breakfast! My teenagers must leave the house so early that they need something quick, yet filling. As written this is a nice recipe. However, we adapted to our family's love of strong flavors. Replaced tomato soup with a zesty, chunky jarred pasta sauce. We doubled the pepperoni. YUMMY! The teenagers love it, 20 seconds in the microwave and the house smells like homemade pizza!!"

MY REVIEW
JoyLynne User ID: 2569448 97348
Reviewed Jan. 22, 2012

"The absolute bomb!!!! I make a double batch and freeze for a quickie lunch with salad. We dip them in pizza sauce!"

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