Veggie Pizza Cupcakes

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • Nonstick cooking spray
  • 12 crescent roll dough triangles (from 1 1/2 tubes of crescent roll dough)
  • 1 (15-ounce) container ricotta cheese
  • 1 (10-ounce) package frozen chopped broccoli, thawed, drained well, and squeezed dry
  • 1 cup finely shredded parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper
  • 12 grape tomatoes, halved
  • 3 mini bell peppers, preferably a mix of orange and yellow, cut into thin rings
Directions
  • Preheat the oven to 425°F. Coat a 12-cup muffin tin with nonstick cooking spray. Press a crescent roll triangle into the bottom and up the sides of each cup, overlapping the edges slightly to cover the whole cup and pressing the edges to seal.

  • Mix the ricotta, broccoli, parmesan, mozzarella, and a pinch each of salt and pepper in a large bowl. Divide among the dough-lined muffin cups, then top with the tomatoes and peppers. Bake until the dough is baked through and the filling is hot, about 15 minutes.

  • Remove the cups from the muffin tin and serve hot.


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