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Pepperoni Pizza Puffs Recipe | Easy Cheesy Mini Pizza Party Bites

Golden, cheesy mini pepperoni pizza puffs that mix in one bowl and bake fast for party-perfect bites. Serve warm with marinara for easy dunking.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients
  

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
  • 1/4 teaspoon garlic powder
  • 3/4 cup whole milk (room temperature)
  • 1 large egg
  • 2 tablespoons olive oil (plus more for greasing the pan)
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup finely chopped mini pepperoni (or regular pepperoni diced small)
  • 2 tablespoons grated Parmesan
  • 1 cup warm marinara or pizza sauce for dipping
  • Red pepper flakes or chopped parsley for garnish (optional)

Instructions
 

Instructions

  • Heat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin pan with olive oil or spray.
  • Whisk the flour, baking powder, salt, Italian seasoning, and garlic powder in a large bowl until evenly combined.
  • In a measuring cup, whisk the milk, egg, and olive oil until smooth.
  • Pour the wet mixture into the dry ingredients and stir just until no dry spots remain; do not overmix.
  • Fold in the mozzarella, Parmesan, and chopped pepperoni; the batter will be thick and scoopable.
  • Divide the batter among the mini muffin wells, filling each about 3/4 full.
  • Bake for 12 to 14 minutes until puffed, set, and lightly golden around the edges; a toothpick should come out with melty cheese but no wet batter.
  • Let cool for 2 minutes, then loosen and remove from the pan.
  • Garnish with parsley or red pepper flakes if desired and serve warm with marinara for dipping.

Notes

For even distribution, dice pepperoni finely. Use low-moisture mozzarella to avoid sogginess and grease the pan well to prevent sticking. Rotate the pan halfway if your oven has hot spots. To store, cool completely and refrigerate up to 4 days or freeze up to 2 months; reheat in an air fryer at 350°F for 3–5 minutes or oven at 350°F for 6–8 minutes.