Cheesy pizza muffins made from refrigerated biscuit dough are a quick, kid-friendly snack or dinner that’s ready in minutes.
Pizza muffins deliver all the flavors of a classic pizza—melty cheese, savory pepperoni, and garlic-butter richness—without the time and effort of rolling out homemade dough. They’re similar in spirit to mini pizzas, pizza waffles, or English muffin pizzas, and work perfectly as a family dinner, party appetizer, or portable snack.
Pizzas in a Muffin Tin
These pizza muffins are made from refrigerated buttermilk biscuits. Each biscuit is flattened, filled with mozzarella, rolled in a seasoned garlic-butter and oil mixture, then nestled into a mini muffin pan and topped with shredded cheese and pepperoni. The result is a crisp, golden exterior and a gooey, cheesy center that kids and adults both love.
Made in Minutes
Using canned biscuits drastically cuts prep time while still delivering great flavor. If you prefer, you can swap in thawed yeast rolls or homemade biscuit dough for a slightly different texture, but canned biscuits are ideal for a fast weeknight meal. These pizza muffins take only a few simple steps and about 15 minutes total from start to finish.
Quick overview:
- Preheat oven to 450°F (230°C).
- Flatten halved biscuits, place two small mozzarella balls in the center, and wrap the dough around to form a ball.
- Warm olive oil, minced garlic, red pepper flakes, and butter in a small skillet; add salt. Roll each dough ball in this mixture and place open side up in a mini muffin pan.
- Top with a mix of shredded cheeses and a few mini pepperonis. Bake 8–10 minutes. Brush with remaining garlic butter, then garnish with basil and a light sprinkle of salt. Serve warm with marinara for dipping.
Topping Suggestions
Customize these pizza muffins with any favorite pizza toppings. Wrap pepperoni inside the dough for a surprise center, or top after baking for a crisp finish. Here are a few ideas:
- Meat: Italian sausage crumbles, diced ham, or bacon bits.
- Veggies: Sliced black olives, diced jalapeños, onions, or green peppers.
- Cheese: Try cheddar, Monterey Jack, or Colby for a different flavor profile.
- Heat: Add extra red pepper flakes or a drizzle of hot honey for a sweet-heat twist.
- Seasonings: Stir Italian seasoning, garlic powder, or dried rosemary into the oil mixture for extra aroma.
Storing and Make-Ahead Tips
Make ahead: You can shape the dough balls up to 2 hours before baking. Cover and refrigerate on a tray, then bake when ready. For longer advance prep, use thawed yeast rolls or homemade dough, which hold up better to extended refrigeration or freezing than canned biscuits.
Store: Once cooled, place leftovers in an airtight container in the refrigerator for 2–3 days. To freeze, arrange on a baking sheet until firm, then transfer to a freezer-safe bag for 1–2 months.
Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. Reheating in the oven helps maintain crisp edges and a melty center; a toaster oven works well for single portions.
Recipe FAQ
Mozzarella sticks cut into 1-inch cubes, small cubes of fresh mozzarella, or even small pieces of string cheese work well as a substitute.
Use less dough and smaller cheese pieces. Reduce the biscuit and filling amounts by about half and start checking for doneness after 4–6 minutes, as mini versions bake faster.
More pizza-style recipe ideas
- Mini Pizzas
- Mini Deep Dish Pizzas
- Easy Pizza Casserole
- Homemade Taco Pizza
- Pepperoni Pizza Grilled Cheese
Pizza Muffin Recipe
Cheesy pizza muffins made with refrigerated biscuit dough — a quick, family-friendly snack or meal.
Servings: 8
Prep: 7 mins • Cook: 8 mins • Total: 15 mins
Ingredients
- 2 cans refrigerated buttermilk biscuits (8 count each)
- 32 cherry-size mozzarella balls
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- Pinch crushed red pepper flakes
- 2 tablespoons butter
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Mini pepperonis
- Salt and basil to taste
- Marinara for dipping
Instructions
- Preheat the oven to 450°F (230°C).
- Open the biscuit cans. Cut each biscuit in half, then flatten and shape into a rounded disc.
- Place two mozzarella balls in the center of each disc. Wrap the dough around the cheese and pinch to seal, forming a small ball.
- In a small skillet over medium heat, warm the olive oil and vegetable oil. Add the minced garlic, red pepper flakes, butter, and a pinch of salt. Stir briefly until fragrant, then remove from heat.
- Quickly roll each dough ball in the garlic-butter oil, then set the balls in a mini muffin pan with the open side up.
- Mix the shredded mozzarella and Parmesan. Add some of the shredded cheese to each dough cup and top with a few mini pepperonis.
- Bake for 8–10 minutes or until golden and the cheese is melty. Brush the tops with any remaining garlic butter from the skillet.
- Sprinkle with a little salt and chopped basil. Serve warm with marinara sauce for dipping.
Nutrition
Calories: 634 kcal • Carbohydrates: 57 g • Protein: 13 g • Fat: 39 g • Saturated Fat: 14 g • Sodium: 1372 mg
Nutrition information is an approximation and will vary with ingredient brands and portion sizes.