Get deep-dish flavor when you use a muffin tin to make these adorable mini pepperoni and cheese pizzas.
What You Need
Original recipe yields 6 servings
1 can (14 oz.) refrigerated pizza crust
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 cup CLASSICO Traditional Pizza Sauce
12 slices OSCAR MAYER Pepperoni
2 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. dried oregano leaves
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Unroll pizza dough on cutting board. Cut into 12 (3x2-inch) rectangles; place 1 in each of 12 muffin pan cups sprayed with cooking spray.
Sprinkle half the shredded cheese evenly into cups; top with pizza sauce, remaining shredded cheese and pepperoni. Sprinkle with Parmesan and oregano.
Bake 11 to 12 min. or until crusts are golden brown and shredded cheese is melted. Cool 5 min. before removing from pan to serve.
Serve with a crisp mixed green side salad tossed with your favorite KRAFT LITE Dressing.
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.