Hi everyone!! Happy Friday!! I hope you all had a nice week. Mine was busy and productive. I have a super busy week next week as well – seems to be typical for November in law school! Anyway, I have a new super easy, really delicious, and impressive looking recipe for you all today!
Pizza Muffins!!!! I teased you all with a photo on Monday and promised the recipe today. I couldn’t let you all down! Like I said on Monday, I made these for Chris and his friends to enjoy at the Redskins game. Needless to say, they were a HIT! I had the idea to make pizza muffins by just placing a circle of dough in each muffin hole, but I was worried they would have too much sauce and be a big mess when I wrapped them up. So then I decided to try rolling them up – great idea!!!
To make my Pizza Muffins you need the following: 1 premade pizza crust, 1 28-oz can of crushed tomatoes, 1 Truvia packet (or 1 tsp. sweetener of choice), 1 tsp. of minced garlic, 1/4 tsp. crushed red pepper, part skim shredded mozzerella cheese, light salami, and cooking spray.
Begin by preheating your oven to 400 degrees. Set the pizza crust out on the counter. It’s easier to roll and stretch out after sitting at room temperature.
Next, make your sauce. A warning — this recipe makes A LOT of sauce. This sauce recipe is from Cook Smarts, and therefore I know you can use the extra sauce as pasta sauce. It also freezes beautifully, so you can just keep it in the freezer for your next pizza or you can just make one sauce recipe and double the rest of the ingredients for 24 muffins!
Empty the 28 oz can of crushed tomatoes into a an airtight container.
Add the Truvia packet (or 1 tsp. sweetener of choice), 1 tsp. of minced garlic (2 cloves), and 1/4 tsp. crushed red pepper flakes. Stir to combine. Place lid on container and place the sauce in the refrigerator. This can be done ahead of time as the sauce only gets better as it sits.
I placed my extra half on a greased plate while I worked with my first half. This is up to you. I didn’t want to mess it up!
Place the muffins in the oven and cook for 13-15 minutes. After 13 minutes, I tented a piece of foil and placed it over the pizza muffins because I was worried the tops might burn. If your muffins look okay then don’t worry about the foil. Mine were finished after 15 minutes with the two minutes under foil.
Serve immediately!!! These looked SO wonderful out of the oven and I struggled photographing and wrapping them up for the boys. Luckily I have an extra pizza crust in the oven. I may be repeating these tonight!
If you want to pack these up like I did, I individually wrapped each muffin in foil. I then placed the foil covered muffins in a gallon plastic bag so it would be ready for the cooler. The boys said they were awesome and I heard some even made it into the game! Good thing they were individually wrapped!! 😉
I hope you all try and enjoy this recipe! Feel free to shake up the toppings! Let me know what you came up with in the comments below! Have a wonderful weekend!
1 pizza crust
1 28-oz can crushed tomatoes
1 Truvia packet (or 1 tsp. sweetener of choice)
1 tsp. minced garlic (2 cloves)1/4 tsp. crushed red pepper flakes
Part skim mozzarella cheese
Preheat oven to 400 degrees. Place pizza crust on the counter.
Make the sauce by combing the can of crushed tomatoes, minced garlic, Truvia, and crushed red pepper flakes. Stir to combine. Keep in an airtight container in the refrigerator.
Spray a large cutting board with cooking spray. Stretch your pizza crust into a large rectangle. I find it easiest to pull from the middle out. Once you’re happy with your crust cut it in half with a pizza cutter. I cut in the middle of the longer side. I also removed my extra crust to a greased plate.
Cover the first half of pizza crust with a thin layer of sauce. Follow the sauce with a layer of cheese and the salami. I sliced my salami into quarters.
Roll the pizza half up starting with the short side. Seal the crust once you reach the end.
Slice the roll into 6 pieces with a pizza cutter.
Spray a muffin tin WELL with cooking spray. Place each pizza roll cut side up (and cut side down for 4 out of 6 pieces) in the muffin tin.
Repeat with the other pizza half.
Place the muffin tin in the oven and cook for 13-15 minutes. I placed a tented piece of foil over my muffins after 13 minutes to keep the tops from burning. The foil is at your discretion. My muffins were ready after 15 minutes. Remove the tin from the oven.
Remove the muffins from the tin with a fork.
Serve immediately or individually wrap if packing them up for later!