I had the ingredients for Pizza Cupcakes. Everyone but my 13 year old liked them. Even the toddler had seconds, which is a feat in itself. For this one, since I read the original blogger's pizza dough was still raw in the middle, I decided to just use the picture as an inspiration and made my own recipe. It's at the end of the post.
Then, I was still in a baking state of mind, so I finally whipped up the Reese's Peanut Butter Pudding Cookies for a late night stack. Can I just say...OH MY GOD! My girls and I had just had a taste test and I swear that is the best tasting cookie I've ever had. Melt in your mouth, peanut buttery deliciousness!! For this one I used the exact recipe, except I flipped the chocolate chip and Reese's Pieces amounts because I only had 1/2 cup of Reese's Pieces. I also did not have a whoopie pie pan, so I just put scoops onto a cookie sheet. One thing I liked better was not smooshing the dough down. My first batch I did not, and I liked how they came out better. The insides were all melty and gooey, while the smooshed ones were less gooey.
Seriously...you gotta make those cookies. You will think you have died and gone to heaven. And, they are so rich, you really can only eat just one (with a tall glass of milk).
And now for the pizza recipe....
2 rolls of Pillsbury pizza dough
1 jar of Ragu Robusto Garlic sauce
8 oz pkg of finely shredded mozzarella cheese
1 pkg of Hormel Pepperoni minis
1 pkg of Hormel beef crumbles pizza topping
Yields 14 pizza cupcakes (in a normal cupcake pan, not jumbo)
Preheat oven to 425. Mix 3 tbs olive oil with a teaspoon of garlic powder. Coat each cupcake tin with olive oil/garlic mix. Open the pizza dough rolls, but keep the dough in a roll. Cut it into 7 slices (like when cutting dough for cinnamon rolls). Take a slice, knead it out into a circle, then stuff into cupcake opening making sure to push sides of dough up along sides of cupcake. Then, place a spoonful of sauce on each cupcake. Next, add a big pinch of cheese. We like ours cheesy, so I piled the cheese above the cupcake. Next, add your toppings. We used mini pepperonis, onions, and beef topping. Because we are garlic lovers in this house, add a tiny pinch of garlic salt to the top of each.
Bake for 13 minutes until golden brown and cheese is bubbly.
If you are baking in a jumbo cupcake pan, bake for 16-7 minutes, until golden brown and cheese is bubbly.