Mini Pizza Buns
Soft dough rings topped with pizza sauce, mozzarella, pepperoni, and green peppers, baked until golden with an epic cheese pull. Fun, shareable, and ready in under an hour.
Equipment
- 1 | Baking sheet | lined with parchment
- 1 | Bench scraper | or sharp knife
- 1 | Small glass | for pressing centers
- 1 | Pastry brush |
- 1 | Mixing bowl | for egg wash
Ingredients
- 1 | lb | pizza dough | store-bought or homemade
- 1/2 | cup | pizza sauce |
- 1 1/2 | cups | shredded mozzarella |
- 20 | | pepperoni slices |
- 1/4 | cup | green bell pepper | diced
- 1 | | egg | for egg wash
- 1 | tbsp | water |
- 1 | tbsp | olive oil | for greasing if needed
- 1 | tbsp | flour | for dusting
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Divide pizza dough into 8 equal pieces on a lightly floured surface.
- Roll each piece into a ball, flatten into a disk, and press a small glass into the center to form a ring.
- Place rings on the prepared baking sheet and rest 10 minutes.
- Spoon pizza sauce into the center of each ring.
- Top with shredded mozzarella, diced green bell pepper, and pepperoni slices.
- Whisk egg with water and brush the outer dough edges.
- Bake 12-15 minutes until golden and cheese is bubbly.
- Cool 3 minutes on the sheet, then transfer to a wire rack.
- Tip: Do not overfill the centers to prevent sauce from leaking.
- Tip: For extra browning, switch to broil for the final 30 seconds if needed.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven for 5 minutes to crisp the edges.
Freeze baked buns for up to 1 month; reheat from frozen.
Use dairy-free cheese and turkey pepperoni for a lighter version.
Reheat in a 350°F oven for 5 minutes to crisp the edges.
Freeze baked buns for up to 1 month; reheat from frozen.
Use dairy-free cheese and turkey pepperoni for a lighter version.