Ingredients: 1 can jumbo biscuits (8-count, cut in half to make 16 pieces), 2 cups shredded mozzarella, ½ cup pizza sauce, 1 cup mini pepperoni.
Topping: 2 tbsp melted butter, ½ tsp garlic powder, 1 tsp Italian seasoning.
Method: Stuff each biscuit half with cheese, sauce, and pepperoni. Seal tightly, brush with the garlic butter mixture, and bake.
2. Pizza Quesadilla
Ingredients: 4 large flour tortillas, 1 ½ cups mozzarella cheese, ½ cup pizza sauce, olive oil or butter.
Fillings: ¼ cup diced green bell pepper, ¼ cup diced onion or mushrooms, ½ cup sliced pepperoni, ¼ cup sliced black olives, cooked chicken, red pepper flakes, Parmesan cheese.
Method: Layer ingredients on a tortilla, fold, and grill in a pan with butter/oil until the cheese is melted and the crust is crispy.
3. Pizza Pinwheels
Ingredients: 1 sheet puff pastry (or 1 tube refrigerated pizza dough), ½ cup marinara or pizza sauce, 1 ½ cups shredded mozzarella, ½ cup pepperoni slices, 2 tbsp grated Parmesan, ½ tsp Italian seasoning, cooked sausage or ham.
Method: Spread sauce and toppings over the dough, roll it tightly into a log, slice into circles, and bake until golden.
4. Pizza Sliders
Ingredients: 1 pack Hawaiian rolls, ¾ cup pizza sauce, 6-8 slices mozzarella, 6 slices ham, 12 slices pepperoni or salami, banana peppers, red onion.
Topping: Garlic butter topping.
Method: Slice the entire pack of rolls in half horizontally, layer the fillings, replace the top buns, brush with garlic butter, and bake.
Optional: Mushrooms, olives, bell peppers, pinch of Italian seasoning or garlic powder.
Method: Butter the outside of the bread and grill in a skillet like a grilled cheese sandwich until golden and melty.
6. Pizza Empanadas
Ingredients: 1 package empanada dough discs (or pie crust cut into circles), 1 cup shredded mozzarella, ½ cup mini pepperoni, ⅓ cup marinara or pizza sauce, ¼ cup cooked Italian sausage, 2 tbsp diced bell peppers or olives.
Glaze: 1 egg (beaten), 1 tbsp olive oil, sprinkle of Parmesan and Italian seasoning.
Method: Place filling in the center of the discs, fold and crimp edges with a fork, brush with egg wash, and bake.
