Description
Mini pizza pot pies combine cheesy pizza flavors with a golden, flaky crust for the ultimate snack or appetizer. Easy to make, customizable, and perfect for parties, lunchboxes, or weeknight dinners.
Ingredients
1 package refrigerated pie crust (or puff pastry)
1 tsp nonstick spray or melted butter (for greasing)
1/2 cup pizza sauce
3/4 cup shredded mozzarella cheese (or provolone)
1/4 cup mini pepperoni slices (or chopped veggies)
1/4 tsp dried oregano (or fresh, doubled)
1/4 tsp garlic powder (or 1 clove minced garlic)
2 tbsp grated Parmesan cheese (optional)
1 large egg, beaten (for egg wash, optional)
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tins.
- Roll out crust on a floured surface. Cut circles to fit muffin cups and press in.
- Add 1–1 1/2 tsp pizza sauce to each crust.
- Layer mozzarella, pepperoni or veggies, oregano, garlic powder, and Parmesan.
- Cut smaller dough circles for tops, seal edges with fork.
- Brush with egg wash if using.
- Bake 20–25 minutes until golden and bubbly.
- Cool 5 minutes before serving warm.
Notes
- Use puff pastry for a lighter crust.
- Keep sauce light to avoid soggy bottoms.
- Kids can help assemble toppings.
- Try ramekins for full-sized versions.
- Serve with marinara, ranch, or garlic butter for dipping.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
