Cheese Curd In Paradise

Back to School

Banana Zucchini Crumble Bread

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Banana Zucchini Crumble Bread is a delicious way to use the garden harvest. Moist, full of flavor, and topped with a buttery crumble makes this a forever family favorite.

Banana Zucchini Crumble Bread on a cutting board

I love baking as fall approaches. I think the garden goodies from late summer are fantastic for baking and cooking, and one of my favorites is zucchini! My recipe for Banana Zucchini Crumble Bread is probably one of my favorite tried and true recipes- perfect for the loads of zucchini in gardens and at farmer’s markets right now. This bread is so moist, and topped is a delicious buttery brown sugar topping that is so so so good.

The other day I made a banana bread recipe that everyone on social media raved was amazing. I was hesitant because the recipe called for 3 ripe bananas and over a cup of sugar. I was hesitant that it would be way to sweet. So, I made the bread and it was a disaster. I cooked it almost an hour and it sank and was soooooo sweet. I am still not sure what went wrong, but I immediately made this recipe because it never had failed me, and is so delicious. Don’t we all need those tried and recipes- I know that I do!

Banana Zucchini Crumble Bread in a pan

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Banana Zucchini Crumble Bread on a plate

What do you need to make Banana Zucchini Crumble Bread?

Banana Zucchini Crumble Bread on a cutting board

Frequently Asked Questions

I only have 1 banana, can I still make this bread?

Yes, the banana flavor will not be as strong, and I suggest adding an additional 1/2 cup of grated zucchini.

Can I sub vegetable oil for the melted butter in the bread?

Yes, vegetable oil can be subbed for melted butter.

Can I leave off the crumble topping?

Yes- if you want less joy in your life you can omit it.

Can I use applesauce in place of the oil?

Yes you can sub 1:1 with applesauce.

Can I use granulated sugar for the crumble?

Yes, you can use white sugar and not the brown sugar.

Can I freeze this bread?

Yes. Wrap in plastic wrap and then place in a freezer safe sealable bag.

Banana Zucchini Crumble Bread on a cutting board

Looking for more yummy baked goods!?

Banana Zucchini Crumble Bread on a plate
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Banana Zucchini Crumble Bread on a plate

Banana Zucchini Crumble Bread

Course Bakery, Breakfast
Cuisine American
Keyword Banana, bread, Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 people

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2  very ripe bananas, mashed
  • 1 cup grated zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tbsps all-purpose flour
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter

Instructions

  1. Pre heat oven to 350°F. Grease a 9×5 loaf pan with butter and set aside.

  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.
  4. Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow bread to cool before removing from the baking dish.
Banana Zucchini Crumble Bread on a plate

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Skillet Rice and Beans with Kielbasa

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Skillet Rice and Beans with Kielbasa is a meal ready in 30 minutes. Filled with rice, seasonings, kielbasa, pinto beans make a quick and easy family dinner.

rice and beans in a bowl

We are here- time for tried and true weeknight meals because school is starting. We are soaking the final days of summer before my kiddos go back to school on Tuesday- I can’t believe my oldest is in 1st grade…. I know those who have older kids are “just you wait”-ing me right now but, to me, it feels like it has gone too fast. Skillet Rice and Beans with Kielbasa is delicious and a meal ready in 30 minutes!

This recipe is also fantastic because it uses pantry staples like rice, pint beans, chicken broth, dried herbs, and seasonings. So simple, and so quick for a weeknight meal.

My kiddos love this skillet meal. They typically each all of the rice and beans, and save to sausage for last- which they happily dip in ketchup. Sometimes they go into these anti-bean phases, but right now they are cool with the beans. However, as you know kids, that will probably change in the next 5 minutes!

Anyways, this recipe is a family favorite, and you will love the simplicity and it makes great leftovers for lunch the next day. Lunch leftover quality is always a big thing for me since my husband and I both like to bring leftovers in our lunchboxes.

rice and beans in a bowl

Check out more delicious rice recipes!

rice and beans in a bowl

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ingredients for rice and beans with sausage

What do you need to make Skillet Rice and Beans with Kielbasa?

Frequently Asked Questions

Can I use brown rice?

Yes! Sub the brown rice at a 1:1 ration to the white rice.

I don’t wait to use kielbasa- what do you recommend?

I like to use turkey kielbasa for this recipe, but smoked sausage or turkey smoked sausage is another good option.

Can I use vegetable broth instead of chicken broth?

Yes- sub the vegetable broth on a 1:1 ratio.

I am out of onions- can I use onion powder?

Yes. Add 1 tsp of onion powder with the other spices.

My rice is not done, but it looks like all liquid has been absorbed- what do I do?

Add and additional 1/2 cup of broth and stir. Monitor to check if more liquid is needed.

rice and beans in a bowl

Looking for more delicious one-pot and skillet meals?

One- Pot Chili Mac

Creamy One-Pot Stove Top Mac and Cheese

One-Pot Baked Ziti

One-Pot BLT Tortellini Skillet

One-Pot Chicken Feta Alfredo

One-Pot Cheesy Taco Orzo

One-Pot Cheesy Taco Barley Skillet

One Pot Chicken Parmesan Pasta

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rice and beans in a bowl

Skillet Beans and Rice with Kielbasa

Course Main Course
Cuisine American
Keyword Sausage, Weeknight Favorites
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 14 oz kielbasa (we use turkey), sliced and halved
  • 1/2 medium white onion, diced
  • 1 cup white rice
  • 2 cups low-sodium chicken broth
  • 14 oz can pinto beans, drained and rinsed
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley
  • salt and pepper, to taste

Instructions

  1. Heat the oil and butter over medium-high in a large rimmed skillet (make sure your skillet has a lid!). Add the sausage and onion, and sauté until onions become soft.

  2. Stir in the rice and cook for an additional minute while stirring.

  3. Add the chicken broth, beans, Italian seasoning, garlic powder and parsley. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is tender. Make sure to occasionally stir to prevent burning.

  4. Remove from the heat and season with salt and pepper if desired.

Recipe Notes

Adapted from Belly Full

rice and beans in a bowl

This post was originally created in 2016, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


September Round-Up: Back to School

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September means that back to school time is in full swing! So, for those of you with children or who work in the education field, quick breakfasts, make-ahead dishes, lunchbox ideas, and easy weeknight dinners are all especially important. This month our group of food bloggers is sharing recipes for back to school time! Back to school varies a lot throughout the country, but once September comes it seems to be that everyone is headed back. We hope you find some recipe inspiration here as you plan out your meal ideas for the month. Don’t forget to check back on the last day of each month to see the monthly recipe round-up!

I don’t know about you, but I’m not quite ready for summer to be over. The daylight is already getting noticeably shorter, our tomatoes are all ripening, and we’ve had some cooler breezes in the air recently. Even though I’m not going back to school, I can sense the seasonal change on the horizon.

~Breakfast~

Sausage, Egg, & Cheese Breakfast Bake from Crafty Cooking Mama

Apple & Cinnamon Overnight Oats from Jolene’s Recipe Journal

Oat & Jam Breakfast Squares from Savory Moments

Western Omelet Breakfast Sandwich from Palatable Pastime 

Breakfast-on-the-Go Muffins from Blogghetti 

Blueberry & Almond Granola from The Saucy Southerner

Overnight Make-Ahead Coffee Cake from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice 

Waffle & Pancake Avocado Toasts from Pies and Plots


 ~Lunches & Dinners~

Instant Pot Shredded Chicken from Cheese Curd in Paradise 

Baked Chicken Fajitas from Kate’s Recipe Box



Spicy Shrimp & Zucchini Lo Mein from Books n’ Cooks

Weeknight Rice Pilaf w/ Peas & Chives from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Turkey & Summer Vegetable Soup from Savory Moments

7-Layer Dip Cups from Palatable Pastime 

Cheesy Chicken Spaghetti Casserole from Cheese Curd in Paradise


~Snacks & Desserts~

Chewy Granola Bars from Kate’s Recipe Box 


Whole Wheat Banana Bread from Books n’ Cooks

Five Ingredient Nutella Cookies from The Saucy Southerner

Peanut Butter & Jelly Cookies from Jolene’s Recipe Journal 

Apple Crisp Bread from Pies and Plots 


Please visit all of our monthly recipe round-up bloggers!

~Monthly Recipe Round-Up Bloggers~


Instant Pot Asian Pork Lettuce Wraps

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This post is sponsored by the Wisconsin Pork Association. However, as always, all opinions are my own.

Instant Pot Asian Pork Lettuce Wraps are a quick meal made in one-pot, and perfect for getting ready to go back to school. Tender pork, mushrooms, pepper, onions, and sesame in a flavorful sauce with a touch of sweet and a touch of spice. All wrapped together in a crisp fresh lettuce wrap.

pork in a lettuce wrap

We are gearing-up to go back to school, and thank goodness for simple recipes like this one! Weeknights can be so busy, but this recipe is perfect because it can be prepped in advance and everything goes into the Instant Pot – dinner in under 30-minutes!

These Asian Pork Lettuce wraps are packed with fresh mushrooms, red peppers, ginger, garlic, and green onion. The sauce is soy sauce, hoisin, chili sauce, and a little brown sugar- the perfect balance of heat and sweet. My three-year-old loved this meal so it is not too much spice, and a delicious balance of flavors!

pork on a cutting board with ingredients

Fresh ingredients are what makes this dinner shine! I love the combination of the tender pork with fresh mushrooms, pepper, and onions! I also use a little lime juice just to give the dish a little more freshness from the citrus.

What type of pork should I use!?

I love to use pork loin for this recipe. Pork loin is sometimes confused with pork tenderloin, but it is different in a couple of ways. Pork loin is typically a larger cut of pork and sold is bigger pieces. It is not as long and thin as a pork tenderloin. Typically, pork loin is not as easy to shred as a pork shoulder, but I really like it for this recipe because I can get larger pieces of pork when I slice and shred the pork for the wraps. I also enjoy the lean quality of the meat! If you prefer your pork finely shredded a pork shoulder would be an excellent choice for this recipe.

pork on a cutting board
pork in an instant pot
pork in an instant pot
pork in an instant pot

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pork in an instant pot
pork in an instant pot
pork in an instant pot

Cooking Pork in an Instant Pot

In an Instant Pot or pressure cooker, the liquid boils under pressure and allows the proteins, veggies, or grains to cook at an accelerated speed. Pork is an excellent protein for this cooking style because it is absorbs flavor so easily, and is very tender. However, it is important not to overcook pork.

Pork that is overcooked can be chewy and not as flavorful. Like many people, I was always told to cook pork well-done. However, that is not necessary, or the preferred way to cook pork.

Leftovers!

This recipe is not only great in a lettuce wrap, but delicious in a tortilla, over rice, on a bun, or even on a pizza! I even enjoy it with noodles!

pork in a lettuce wrap

How to Safely Cook Pork

The safe internal pork cooking temperature for fresh cuts is 145°F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes. When sliced, the pork should have a beautiful blush color inside. It will be juicy and full of flavor.

Since this recipe is in an Instant Pot it is important to remove the pork as soon as it is done cooking. Use a thermometer to check the temperature and allow it to rest. Make sure to use the Instant Pot off so that it does not continue heating. After this, you may shred and cut the pork into pieces for the wraps and return it to that sauce and veggies.

pork in a lettuce wrap

Why Do We Cook Pork Differently Than In Years Past?

Over the last 50 years, the way farmers raise pigs has changed.

Advancements in farming methods, technology and economics have significantly transformed farming. Yet one thing remains constant for
farmers: their mission to produce safe, nutritious food in a responsible manner.

On farms large and small, livelihoods are tied to the land and to the health of animals in a farmer’s care. Farmers realize that raising healthy pigs by using good farming practices results in safe, high-quality pork products.

More information about pig farming is available at PorkCares.org

pork in a lettuce wrap

Looking for more incredible and easy pork recipes?!

Grilled Honey Curry Pork Chops

7-Up Pork Chops

Simple Instant Pot Pork Verde Tacos

Instant Pot BBQ Beer Pulled Pork

Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce

pork in a lettuce wrap
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pork in a lettuce wrap

Instant Pot Asian Pork Lettuce Wraps (+Slow Cooker Instructions)

Prep Time 8 minutes
Cook Time 22 minutes

Ingredients

  • 2 1/2 lbs pork loin
  • 1 tbsp sesame oil
  • 2 green onions, sliced
  • 1 medium red bell pepper, sliced
  • 1 cup mushrooms, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 1 tsp chili garlic sauce (like sriracha)
  • 2 1/2 tbsp brown sugar
  • Juice of 1 fresh lime
  • 2 tsp cornstarch
  • 1/2 cup water
  • Butter or Boston Lettuce, washed
  • Sliced green onion and sesame seeds for topping

Instructions

  1. Place pork on a cutting board and slice into two even pieces.

  2. Place oil in the instant pot and set to saute. Add pork to the pot and brown on both sides. Add the onions, garlic, mushrooms, and peppers. Next, add the soy sauce and the chicken broth. Gently stir with tongs. Finally add the hoisin, chili garlic sauce, brown sugar, and lime. Stir gently to coat.

  3. Secure cover and set to not venting. Manually sent pressure to high and time 22 minutes.

  4. Allow pressure to naturally release for 3 minutes and then manually release the pressure. While pork cooks, whisk cornstarch in the the water and set aside.

  5. Remove pork and allow it to rest for a few minutes. While resting whisk the cornstarch mixture into the sauce so it will thicken.

  6. Next, cut or shred the pork into pieces for the wraps. Place pork back in the instant pot and coat in the sauce.

  7. Spoon the pork into the lettuce cups. Top with green onion and sesame seeds.

Slow Cooker Instructions

  1. Follow all steps above, but omit searing the pork. Cover and cook on low heat for 6-7 hours.

  2. Remove pork and allow it to rest for a few minutes. While resting whisk the cornstarch mixture into the sauce so it will thicken.

  3. Next, cut or shred the pork into pieces for the wraps. Place pork back in the instant pot and coat in the sauce.

  4. Spoon the pork into the lettuce cups. Top with green onion and sesame seeds.

asian pork wrap on top and ingredients on the bottom

Monster Cookie Energy Bites

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

Monster Cookie Energy Bites are a great boost for an after school snack! Packed with oats, creamy peanut butter, chocolate chips, and m&ms make a fast favorite treat everyone will love!

monster cookie bites in a bowl

Today is my last post for the #Back2School event! I loved coming up with different back to school recipes to enjoy as the school year gets closer. Check out the giveaway after the recipe and enter to win an amazing prize package!

I am sharing my recipe for Monster Cookie Energy Bites. I love monster cookies because they are packed full of all sorts of goodies! This recipe is a no-bake recipe that is still packed with all the yummy goodies from the cookies- oatmeal, creamy peanut butter, mini chocolate chip, mini m&m’s, and a touch of honey. This is a great recipe to make with your kiddos, and a great energy bite during snack-time. This recipe comes together in about 30 minutes, and can be stored in the fridge in between snacks!

These bites are also freezer friendly! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

I know what the critics say, that isn’t an energy bite- it is a cookie! To that I say: stop killing the fun and pass me a Monster Cookie Energy Bite! In our house mini M&M’s bring everything a little more joy.

monster cookie bites on a tray

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monster cookie bites in a bowl

What do you need to make Monster Cookie Energy Bites?!

  • Quick cook oats- you can use old fashion, but my kids prefer the texture of quick cook
  • Honey
  • Peanut butter- I use creamy, but crunchy works too
  • Mini chocolate chips
  • Mini m&m’s
monster cookie bites ingredients
monster cookie bites on a tray

Frequently Asked Questions

Can I use old fashion oats in this recipe?

Yes! You can use old fashion oats, and I think they work well. My kiddos prefer the texture of the quick cook oats

Can I use regular sized chocolate chips and M&M’s?

I recommend using mini over regular sized. If you do not have another option I would chop the chocolate mix-ins.

My dough is sticky and hard to roll, any tips?

Yes! Make sure you chill the dough prior to rolling because it will be easier to work with. If you are still having problems spray you hands with a little cooking spray to help with sticking.

Can I add additional mix-ins like quinoa or flax?

Absolutely, it will alter the flavor, but it will work well in the energy bite.

Can I use almond butter?

Yes, you can sub in any nut butter for the peanut butter.

Can I freeze these?

Yes! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

monster cookie bites on a tray

Looking for more delicious snacks?!

Dilly Ranch Oyster Crackers

Pizza Muffins

Mini Everything Bagel Dogs

monster cookie bites with a bite
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monster cookie bites on a tray

Monster Cookie Energy Bites

Course Appetizer
Cuisine American
Keyword Appetizer, Back to School
Prep Time 10 minutes
fridge time 20 minutes
Servings 24 energy bites

Ingredients

  • 3 cups quick cook oats
  • 1/3 cup honey
  • 1 cup peanut butter
  • 1/3 cup mini chocolate chips
  • 2/3 cup mini m&m's
US Customary – Metric

Instructions

  1. Place all ingredients into a medium bowl. Gently mix with a spatula. Chill in the fridge for 20 minutes.

  2. Roll the dough into 1-inch balls and place in a parchment lined container.

  3. Serve or place in fridge till ready to eat.

monster cookie bites in a bowl

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Pepperoni Pizza Monkey Bread

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, and The Spice House. However, all opinions are my own. #ad #Back2School

Pepperoni Pizza Monkey Bread is the best make ahead after school snack, party treat, or game day appetizer! Soft rolls tossed in seasonings, pepperoni, and cheese baked till melty on the inside and nice and crusty on the outside.

pizza bread on a plate

The next few weeks are all about back to school recipes!

This is a recipe for Pepperoni Pizza Monkey Bread. This delicious cheesy bread is perfect for snacking after school, but is also a great option for a party or on game day!

This bread features Rhodes Bake-N-Serv® Dinner Rolls. Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin (Yay!) with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.

This bread uses the dinner rolls to create bite-sized pieces covered in warm cheese, zesty pepperoni, and seasoning- perfect for dipping in pizza sauce.

My kiddos love grabbing warm pieces of this bread and slathering it in pizza sauce. I like to give them a bit as an after school snack, but I also love to make them this for an easy dinner because I can make it in advance and warm it up when we are ready. It is perfect for those night when everyone is on a different schedule. I can tell you that these days with busy night- any quick dinner is my new best friend. PLUS. Who doesn’t love pizza- come on what do you want from me- this recipe is a must make!

pizza bread in a baking dish

What do you need to make Pepperoni Pizza Monkey Bread?

pizza bread close up with sauce

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grabbing bites of pizza bread

Frequently Asked Questions

My dough is sticking together- what can I do?

As you place the dough into the bundt pan tear it into bite sized pieces. Bread dough will stick together more than the canned biscuits, but the result is a much fluffier flavorful monkey bread.

Can I use other pizza toppings?

Sure! I advise pre-cooking any raw veggies or sausage before adding it to the bread.

I can’t find mini pepperoni- what can I use?

Regular sized will work just fine. Just cut the pepperoni into quarters.

Can I cook this is a 9×13 baking dish?

Yes, but the bake time will be less. Start with 20 minutes and check the bread before increasing the bake time. The top should be browned and bread cooked completely.

How do I warm the bread if I make it in advance?

I place mine on a plate and warm it in the microwave for about 45 seconds.

grabbing bites of pizza bread

Looking for more yummy pizza recipes?!

Pizza Muffins

Pepperoni Pizza Burger

Blueberry, Honey, and Goat Cheese Naan Pizza

French Bread Mummy Pizzas

Individual Pepperoni Pizza Pot Pies

grabbing bites of pizza bread
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grabbing bites of pizza bread

Pepperoni Pizza Monkey Bread

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed
  • 1/4 cup olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsps Italian seasoning
  • 1 tsp dried parsley, divided
  • 5 oz package mini pepperoni
  • 1 cup shredded mozzarella cheese
  • 4 tbsp grated Parmesan cheese,
  • 1/2 cup pizza sauce, for dipping
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

  2. Cut each roll into quarters and place in a medium bowl.

  3. Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

  4. Place 1/3 of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

  5. Top the bread with 1/3 the pepperoni, 1/3 the mozzarella, and a tablespoon of Parmesan cheese.

  6. Repeat this process twice more.

  7. Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

  8. Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

  9. Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

  10. Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

Recipe Notes

If you make the bread advance let it cool and store in the fridge. To re-heat simply microwave the bread for about 30-45 seconds and serve. 

grabbing bites of pizza bread

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Sunrise Breakfast Smoothie

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

Breakfast on the run doesn’t have to dull. My Sunrise Breakfast Smoothie is great for a fast breakfast filled with peaches, pineapple, mango, banana, Greek yogurt, and Omega-3. Creamy, filling, and a perfect way to start the day!

smoothies in glasses

I am teaming with Barlean’s OmegaPals to bring you one of my very favorite smoothies, my Sunrise Breakfast Smoothie. This smoothie uses Barlean’s Tangerine OmegaPals . Barlean’s sent me two bottles of their delicious OmegaPals in tangerine and Straw-Nana flavors. Omega-3s are a friend to growing bodies and brains. Barlean’s made Omega Pals as a seriously delicious way for kids to enjoy the essential nutrition they need. No gross oils or after taste- just fruity goodness.

Besides being packed with brain healthy Omega-3 this smoothie is one of my favorite flavor combos. I love tropical flavors like pineapple and mango. Paired with a seasonal peach and banana this smoothie checks all the boxes for fruity flavors. I love to add Greek yogurt to my smoothie for a little thickness and protein. I typically use vanilla, but plain or strawberry would be delicious as well.

When I was testing this recipe my kids could not get enough. Both of my boys like tropical fruits, and they where thrilled to see me putting pineapple in their smoothies! They did offer me the suggestion to add fresh pitted cherries next time….sounds delicious and we will see if there is some motivation left in ol’ mom to breakout my cherry pitter.

smoothies in glasses

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smoothies in glasses and omegapals

What do you need to make these delicious smoothies?

  • Frozen fruit: I use frozen pineapple, peaches, and mango. You can use this combination or substitute a different fruit.
  • Banana
  • Vanilla Greek Yogurt (plain works too)
  • Milk: soy, nut, or dairy work fine
  • Juice: I recommend apple or orange
  • Barlean’s Tangerine OmegaPals (Optional)
  • Blender
smoothies in glasses

Frequently Asked Questions

Where can I find frozen peaches, pineapple, and mango- besides cutting it up myself?

I like mine at the grocery store or Target. There is typical a large variety and some pre-mixed options.

Why don’t you add ice to the smoothie?

It does not need ice is you are using frozen fruit.

I am not using milk- what do you suggest?

You can increase the juice portion or (if you want a very thick smoothie), you can omit the milk. However, I recommend adding a bit more juice.

What can I use instead of juice?

You can add a little water or a little extra milk. The liquid is to thin it so it is easier to drink.

Can I add protein powder?

Yes, add a scoop of your favorite flavor. I recommend vanilla or strawberry

How can I store leftover smoothie?

I store mine in the fridge, or you can pour into an ice cube tray and freeze for later.

smoothies in glasses

Looking for more fruity and delicious drinks?

Peach Margarita

Blueberry Margarita

Watermelon Lime Agua Fresca

Print

Sunrise Breakfast Smoothie

Course Drinks
Cuisine American
Keyword Back to School, Drinks
Prep Time 5 minutes

Ingredients

  • 6 frozen peach slices
  • 1/2 cup frozen pineapple chunks
  • 1/2 cup frozen mango chunks
  • 1 medium banana
  • 1/2 cup vanilla greek yogurt
  • 1/2 cup milk
  • 1/2 cup orange or apple juice
  • 2 tsp Barlean's Tangerine OmegaPals (Optional)
US Customary – Metric

Instructions

  1. Place all ingredients into the blender. Blend till smooth

  2. Pour in two glasses and garnish with pineapple, if desired.

smoothies in a glass

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Egg White, Turkey Sausage, and Cheddar Breakfast Sandwich

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

breakfast sandwiches on a plate

Back to school is here and I am kicking off the season with a #Back2School event with a few of my friends! This week is going to be jam packed with all sorts of delicious recipes to make help everyone get back to school. Learn more about our sponsors, and enter the giveaway and after the recipe!

I remember as a kid back to school meaning a few new outfits, Lisa Frank (I want a folder for MY back to school supplies), friends, and getting a new routine. I have partnered with Hamilton Beach to created a delicious, quick, and health Egg White, Turkey Sausage, and Cheddar Breakfast Sandwich with the help of their Breakfast Sandwich Maker. I am a big hot breakfast lover, and a cold breakfast never really was my thing. I love how easy it is to make a quick sandwich in the morning for a breakfast on the go.

I would have loved this breakfast as a student, and now I get to love it as teacher since I go back to school right along with my kiddos. This sandwich is on a whole wheat english muffins. Packed inside are egg whites, tasty turkey sausage, and melted cheddar cheese- so filling and satisfying.

breakfast sandwiches on a plate

#Back2School Recipe Inspiration

For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes! Blogghetti,Bowl Me Over,Cindy’s Recipes and Writings,Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen,Family Around the Table,Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories,Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.

Follow me on Twitter for more delicious happenings!

Are you following me yet? What are you waiting for?

What you need to make delicious breakfast sandwiches!

  • Eggs (whole eggs or egg whites)
  • Turkey sausage patties or another breakfast protein of choice
  • Sliced cheddar cheese
  • Whole wheat english muffins or bagels
  • Non-stick cooking spray
  • Hamilton Beach Breakfast Sandwich Maker
  • Spatula
breakfast sandwich assembly
breakfast sandwich assembly
breakfast sandwich assembly
breakfast sandwich assembly

How to make delicious breakfast sandwiches with the Breakfast Sandwich Maker!

  • Follow product prep instructions- cleaning and assembly
  • Lightly spray the maker with non-stick cooking spray
  • Place half of the english muffin in the bottom followed by a slice of cheese and the sausage patty.
  • Lower the next ring and add the eggs. Allow eggs to slightly set. Add the second english muffin half and close. Set time for 4 1/2 minutes.
  • Slide the disk separating the egg and meat to the side. Remove rings, serve sandwich, and enjoy!
breakfast sandwiches on a plate

Looking for more delicious breakfast recipes?!

Scrambled Eggs with Bacon and Blue Cheese

Blueberry Yogurt Pancakes

Everything Bagel Smoked Salmon Quiche

Monte Cristo Cups

Eggs Benedict Waffles

Eggs Benedict Casserole

Carrot Cake Scones

Egg white breakfast sandwich in hand
Egg white breakfast sandwich in hand
Print
breakfast sandwiches on a plate

Egg White, Turkey Sausage, and Cheddar Breakfast Sandwich (+Sandwich Maker and Stove Top Instructions)

Course Breakfast
Cuisine American
Keyword Back to School, Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 sandwich

Ingredients

  • 1 whole wheat English muffin, halved
  • 2 egg whites
  • 1 turkey sausage patty
  • 1 slice cheddar cheese
US Customary – Metric

Instructions

Sandwich Maker Instructions

  1. Follow product prep instructions for cleaning and assembly .

  2. Lightly spray the maker with non-stick cooking spray and pre-heat the sandwich maker.

  3. Place half of the english muffin in the bottom followed by a slice of cheese and the sausage patty.

  4. Lower the next ring and add the eggs. Allow eggs to slightly set. Add the second english muffin half and close. Set time for 4 1/2 minutes.

  5. Slide the disk separating the egg and meat to the side. Remove rings, serve sandwich, and enjoy!

Stove Top Instructions

  1. Spray a small fry pan with cooking spray and heat to medium-low heat.

  2. Place eggs in the pan and allow them to slowly cook.

  3. While eggs cook, heat the sausage in the microwave, and toast the english muffin in the toaster.

  4. When egg is set, flip it to cook the other side.

  5. When egg is cooked remove from pan and place on toasted muffin. Add top with cheese and add the sausage and top with the other muffin half.

breakfast sandwiches on a plate

Meet the Recipe Sponsors

We are so thrilled to have Barlean’s, Hamilton Beach and Rhodes Bread sponsor our #Back2School week recipes! Read the info below and get to know them a little better.

Barlean’s

At Barlean’s, we believe people can make a difference in the world through ordinary purchases. We’re on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world. We source high quality ingredients and treat everyone along our supply chain with care and respect – from the farmers who grow our ingredients, to our retailers and employees, to the people who use our products.

Hamilton Beach

Whether you’re shopping for a college student moving into their first apartment or looking for appliances to simplify your weekday meal prep, Hamilton Beach Brands is here to help with your #Back2School needs. Every aspect of your day is taken care of- from a hassle-free breakfast sandwich or a sustaining smoothie in the morning, to after school snack time made simple with the Proctor Silex Air Fryer, to ensuring their outfits are ready to go the next morning with the CHI Touch Screen Iron. Hamilton Beach Brands will make this year’s back to school transition easier than ever.

Close up on pair of young girl’s hands removing a healthy wholesome wholemeal bread ham sandwich from her lunch box during breaktime

Rhodes Bake-N-Serv®

Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.

Giveaway Sponsors:

In addition to these amazing sponsors, our giveaway winner will also receive prizes from Crispy Green, PackIt, and The Spice House. You’re going to love these awesome prizes!

Cripsy Green

Crispy Green is the #1 Freeze-Dried Fruit Snack in the U.S.! With no added sugar, additives or preservatives, Crispy Green’s Crispy Fruit snack line makes for the perfect snack for those back to school lunch boxes! Crispy Fruit is 100% pure fruit, nothing else!

PackIt

PackIt’s Freezable Lunch Bag folds up neatly to the size of a thick book. Throw the whole bag in the freezer overnight, to activate its built-in freezable gel. By morning, the walls of the bag will be completely frozen and ready to chill just like a fridge. The Mod Lunch Bento includes 3 removable dividers that wall off thick liquids and solids, letting you separate sensitive foods and create customized spaces each time.

The Spice House

The Spice House has been a purveyor of fine spices since 1957, grinding them in small weekly batches to retain freshness and enhance their flavor profiles.

#Back2School Giveaway

The giveaway includes the following prizes:

  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt

Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway


Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

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Easy Chicken Enchilada Soup is a weeknight favorite. Ready in 30 minutes, packed with chicken, and simmered in a delicious cheesy broth. A delicious and easy soup for a weeknight dinner.

chicken soup in a bowl

I hate to say it.

Yes, I hate to say it.

But, school is upon us. We, thankfully, have a few more weeks, but I am seeing first day of school pictures beginning to roll across my newsfeed, and I know it is time to start planning to make the transition easier.

If you are like me, you are have busy weeknights, and dinner can seem like a pain in the butt afterthought. I know, I know…. I write about food so it must be easy, right. WRONG. I get tired, busy, and stuck in a rut too. I have made it a goal to go into this year a little more organized, and wanted to share with you my methods to meal plan and staples that I rely on to make my day a little less chaotic.

First, I love anything I can prep in advance and, essentially, dump into a pot. Enter my recipe for Easy Chicken Enchilada Soup. This recipe is ready in 30 minutes, and is slow cooker friendly for those nights that everyone is on a different schedule.

I prep shredded chicken in advance, portion it, and freeze it for quick meals during the week. I like to use my instant pot and my Instant Pot Shredded Chicken recipe, but you can also use a crockpot to make the chicken, portion it, and freeze it. I like to pack this soup with chicken, onions, pepper, beans, corn, enchilada sauce, seasoning, and cheese. It is so filling and hearty, and my kiddos absolutely love when there is a pot simmering on the stove. This soup also freezes nicely, and is a great option to make in advance to thaw at a later time.

The next two weeks are going to be all about BACK TO SCHOOL! Tune in for tons of great recipes to fill your meal plans!

chicken soup in a bowl

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chicken soup in a bowl

What do you need to make Easy Enchilada Soup?

  • Shredded Chicken
  • Diced Onions and Peppers
  • Black Beans
  • Corn
  • Diced Green Chilies
  • Diced Tomatoes
  • Seasonings: Salt, Pepper, and Cumin
  • Red Enchilada Sauce
  • Chicken Broth
  • Monterey and Pepper Jack Cheese
  • Soup Kettle
  • Slow Cooker (if you are opting for this cooking method)
  • Instant Pot (if you are making chicken)
chicken soup in a bowl

Frequently Asked Questions

What should I do if I am not using shredded chicken- can I saute it?

Yes! Cut the chicken into bite-sized pieces and saute in 1 tbsp of olive oil. Once cooked, remove and proceed with the stove top or slow cooker recipe as stated.

Not a fan of black beans- what can I use?

I suggest subbing pinto beans for black beans! If you do not like beans you can leave them out and add additional corn or tomatoes.

What kind of topping do you suggest?

I suggest sour cream, extra cheese, olives, chopped cilantro, or even crushed tortilla chips. Plain out of the kettle is also delicious!

How do I make shredded chicken in an instant pot?

I have a great recipe and tips- Instant Pot Shredded Chicken

How do you freeze the soup?

I scoop the soup soup into freeze safe bags. Leave some room at the top and push out the air. I freeze my soups flat because I think they are easier to thaw.

chicken soup in a bowl

Looking for more back to school winners?!

Crockpot Cheddar Beer Chicken Tacos

Easy Homemade Slow Cooker Sloppy Joe’s

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

Slow Cooker Beef and Barley Stew

Taco Ranch Shredded Chicken (Great for Taco Night!)

Instant Pot BBQ Ribs

Print
chicken soup in a bowl

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

Course Soup
Cuisine American
Keyword Chicken, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 14.5 oz can diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 7 oz canned diced green chilies
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 2 1/2 cups shredded chicken
  • 10 oz can red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1/3 cup monterey jack cheddar cheese
  • 2/3 cup shredded pepper jack cheese
US Customary – Metric

Instructions

Stove Top Instructions

  1. To a soup pot, add olive oil and heat over medium heat. Add onions and bell peppers and cook till tender- about 3-4 minutes.

  2. Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.

  3. Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.

  4. Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.

Slow Cooker Instructions

  1. Place all ingredients besides cheese into a slow cooker. Stir to mix.

  2. Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.

chicken soup on a spoon

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2011, and updated in 2019 for reader enhancement and recipe updating.


Pizza Muffins

by 26 Comments


Pizza Muffins are packed with 2 cheeses, seasoning, and pepperoni! Perfect for a school lunch or a snack. Ready in under 30 minutes and a new family favorite recipe.

pizza muffins in a basket

Whoa. How is summer flying by, and I am already starting to prep for school! Besides sharing my life and recipes with all of you I am also a teacher. If you are a long-time reader you know that I worked in politics for many years, and then non-profit benefit and legal work before heading back to school to get my teaching license. I substitute teach 3 days a week come September, and am really excited I made the choice to sub versus teach full-time to give myself flexibility while Rowan is little, and it allows me to focus on recipe development as well. As excited as I am for teaching, I am still loving these last few weeks before school starts.

One thing that makes my life easier during the school year are easy snacks for after school and lunchbox friendly meals! These Pizza Muffins are so simple, packed with cheese and spices, and served with a yummy pizza sauce. I love to add mini pepperoni to my muffins, and my kiddos love it! These muffins are freezer friendly, and easy to pop in the microwave for a quick after school snack, or packed for lunch with a side of sauce to dip.

pizza muffins in a muffin tin
Check out all of the Back to School Recipes:Air Fryer Taco Sticks from Daily Dish RecipesCarrot Coconut Muffins from That RecipeCupcake Cones from A Day in The Life on the FarmEasy, Peasy Chocolate Smoothie from Our Good LifeFresh Fruit Yogurt Parfaits from BlogghettiPizza Muffins from Cheese Curd in ParadiseSalted Caramel Brown Butter Chocolate Chip Bars from Hezzi-D’s Books and CooksWatermelon Feta Salad from Art of Natural Living
pizza muffins in a basket

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pizza muffins for a lunchbox

I know that my kiddos are super happy when they open their lunchbox. They love dipping and serving with pizza sauce is a guarantee for happy kids at lunchtime- plus the muffins are good warm or right out of a lunch bag!

What You Need To Make Pizza Muffins!

pizza muffin being held

Frequently Asked Questions

Can I make regular sized muffins with this recipe?

Yes, this recipe translates to about 10 muffins. If you increase size adjust baking time to 32-35 minutes.

Can I add different topping to my muffins?

Yes! However, I would caution about water content in veggies. Make sure that your veggies are patted dry after chopping. Try to make the veggies small in size so they cook with the muffin and are not raw. I would suggest a heaping tablespoon of finely diced green pepper or finely diced mushroom. Another addition could be Italian sausage. If you opt to use sausage pre-cook it and make sure it is a fine crumble. Cook time will remain the same.

My muffins are browning too much on the outside- am I leaving them in too long?

Possibly, I would first make sure that your oven is the correct temperature. Oven temperatures can sometimes be inconsistent if the appliance is older. If that is not an issue, I would try reducing cook time by 2 minutes to see if that helps.

Can I use skim milk?

I do not like to use skim for this recipe. I have tested with skim, 2%, and whole. Muffins with skim are denser and not as fluffy. 2% works well, but I think whole gives the best quality muffin.

pizza muffin dipped in sauce

Looking for more amazing muffins and lunch ideas?!

Pumpkin Banana Muffins

Tart Cherry Crumb Muffins

Crispy Chicken Club Wrap

Mini Everything Bagel Dogs

Pizza muffin with a bite taken from it
Print

Pizza Muffins

Course Snack
Cuisine American
Keyword Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Servings 24 mini muffins

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 tbsp Italian seasoning
  • pinch of salt
  • 3/4 cup whole milk
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup mini pepperoni, or regular sized cut into quarters
  • 2/3 cup pizza sauce
US Customary – Metric

Instructions

  1. Preheat the oven to 375°F. Grease a 24-cup mini-muffin pan with cooking spray, and set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, Italian seasoning, and salt. Whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni. Let sit on the counter for 10 minutes to help the flavors meld together.

  3. Stir the batter and portion into the mini-muffin cups. Bake for about 20-25 minutes- until puffy and golden.

  4. Remove from oven and serve with warmed pizza sauce.

Recipe Notes

Adapted from Rachael Ray

pizza muffins in a basket

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.