Day 127.
I was perusing the Gluten-Free recipes for the month and found these super yummy sounding Pizza Muffins. But, I totally wussed out on the gluten-free baking (not to mention I didn’t make it to the grocery store). So instead I made gluten-full vegetarian pizza muffins. Hopefully they’ll be just as tasty.
Pepperoni Pizza Muffins
Adapted from Pepperoni Pizza Muffins.
Ingredients
3 C Bisquik/baking mix
10.75 ounces condensed tomato soup, undiluted (or you can reduce some pasta sauce on the stovetop)
3/4 C water
1/2 C mozzarella cheese, shredded
1/2 C cheddar cheese, shredded
1/2 C vegan pepperoni, diced
2 Tbsp. black olives, chopped
1 Tbsp. dried minced onion
1 tsp. Italian seasoning
Directions
Place 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: About 18 muffins.
The Results
Mmm…pizza. This tastes a lot like good deli pepperoni bread or pepperoni rolls. The closest thing I can compare them to locally is Baldino’s pepperoni bread. I really like it. It’s super simple and tasty. A great, easy lunch for the kids, too.
This post is shared with What’s for Lunch Wednesday and Muffin Tin Monday.
