Veggie Pizza Cupcakes

Veggie Pizza Cupcakes

Photo by Shiela M.

  • Prep Time


  • Total Time


  • Servings

    pizza cups


  • 1 can (12 ounces) refrigerated biscuits (10 biscuits)

  • 1 teaspoon olive oil

  • 1½ cups assorted diced fresh vegetables (red bell pepper, zucchini, summer,squash, onion)

  • 1½ cups Pasta Sauce

  • ½ cup shredded mozzarella cheese (about 2 ounces)


1. Preheat oven to 375°F. Unroll biscuits and press each into a 3-inch round. In 12-cup muffin pan, evenly press each biscuit into bottom and up side of each cup; chill until ready to fill. 2. In 10-inch skillet, heat olive oil over medium heat and cook vegetables, stirring occasionally, 5 minutes or until tender. Stir in Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced. 3. Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes. Gently remove pizza cups from muffin pan and serve.


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