Pizza Rolls (easy to make)

Pizza Rolls on parchment

Pizza Rolls are a handheld bites filled with cheese and all of your favorite pizza toppings!

A simple pizza dough roll with loads of pepperoni and cheese are to bubbly perfection in about 30 minutes.

Pizza Rolls on parchment paper, with a bite taken out of one.

Bite Sized Pizzas

Prepacked or made ahead pizza dough makes this easy recipe not only fun to make, but great for kids to learn basic cooking skills and have fun at the same time!

Choose your favorite pizza toppings or let the kids add their own!

These Pizza Rolls make for a yummy snack, appetizer, lunch or dinner! They’re a great freeze-ahead meal, perfect for busy weeknights.

Pizza dough rolled out and spread with pizza sauce.


DOUGH For this recipe, I use pizza dough but any kind of dough will work. If you have a can of crescent rolls, use those!

SAUCE Top your dough with pizza sauce, tomato sauce, marinara sauce or try making a homemade pizza sauce!

TOPPINGS Anything that goes on a regular pizza can go into a pizza roll! If using veggies that contain a lot of water (like mushrooms) be sure to cook them first and drain well.

Meat: I love pepperoni as a topping, but bacon, Italian sausage or shredded chicken will taste great too.

Veggies: While I didn’t add any veggies, fresh peppers, mushrooms or jalapenos would taste delicious!

Cheese: Mozza and Parmesan are my favorites, but try cheddar, Monterey jack or pepper jack for a fun twist.

How to Roll Out Pizza Dough

  • For pizza dough: gently remove from the container and roll it out flat. Use a little flour to keep the dough from sticking to the work surface or hands.
  • For crescent rolls: squeeze together the perforated edges to make one large square, and roll out to about a 16” by 14” inch square.

Pizza dough rolled out & spread with sauce, topped with mozza cheese and pepperoni.

How to Make Pizza Rolls

For delicious, homemade pizza roll perfection:

  1. Roll out dough, spread with sauce, and add toppings.
  2. Roll up from one end to the other, then slice into 12 rolls.
  3. Place in greased muffin tins and sprinkle with cheese then bake per recipe below.

Serve with remaining pizza sauce for dipping!

Pizza Rolls in a muffin tin topped with mozza cheese.

How to Store Pizza Rolls

Keep cooled pizza rolls in a zippered bag in the refrigerator until they are ready to be reheated again. Reheat in the microwave with a fresh sprinkle of cheese. Don’t forget to heat up the pizza sauce!

Or freeze (like pizza pockets) in an airtight container, and take for lunches or a quick snack!

Pizza Rolls on parchment paper, with a side of pizza sauce in a white bowl.

Yummy Pizza-Inspired Recipes

Did you love these homemade Pizza Rolls? Be sure to leave a rating and a comment below! 

Pizza Rolls on parchment

Pizza Rolls

These Pizza Rolls are filled with your favorite pizza toppings.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cool Time 5 minutes
Total Time 32 minutes
Servings 12 rolls
Calories 193
Author Holly Nilsson


  • 1 lb pizza dogh or 1 can refrigerated pizza dough
  • 1 cup pizza sauce divided
  • 2 teaspoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups mozzarella cheese shredded
  • 1/3 cup parmesan cheese grated
  • 2/3 cup mini pepperoni or chopped pepperoni


  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons olive oil
  • fresh parsley for garnish


  • Preheat oven to 400°F.
  • Roll pizza dough out to approximately a 16" x 14" square
  • Combine garlic powder and parsley with 1/2 cup of pizza sauce and spread over the dough. Top with mozzarella, parmesan cheese, and mini pepperoni. Roll dough cinnamon roll style.
  • Cut into 12 slices and place in greased muffin tins.
  • Sprinkle with parmesan cheese and bake for 12-14 minutes.
  • Cool 5 minutes and serve with remaining pizza sauce for dipping!


  • Use premade pizza dough, crescent rolls or homemade pizza dough.
  • Pizza sauce, tomato sauce or even marinara sauce work great.
  • Toppings: Try bacon, fresh peppers or even pineapple and don't forget your favorite cheese. If your toppings have a lot of moisture (like mushrooms) be sure to cook them first.


Calories: 193 | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 599mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
Pizza rolls on parchment paper with sauce with writing
Pizza rolls with tomatoes sauce and writing
Pizza rolls with writing
Pizza Rolls no parchment paper with writing

Homemade Soft Pretzels {Oven Baked!}

Homemade soft pretzels are salted on the outside

and soft on the inside.

I’ve shared my best tips below to make sure these come out perfect every time!

An easy from-scratch dough is folded into pretzels, boiled, and brushed with an egg wash before being baked.

Baked soft pretzels in a basket with honey mustard dip

The Perfect Homemade Recipe

You likely have soft pretzel ingredients at home in your pantry already.

This easy recipe walks you through the steps to creating better-than-bought pretzels right from your very own oven! Warm with a golden exterior, a soft chewy interior and the texture you know and love from your favorite pretzel stand.

The great thing about making pretzels at home is that you know exactly what goes into them and they can be topped with anything you’d like (from sesame seeds to cinnamon and sugar).

Ingredients to make soft pretzels on a countertop.


FLOUR This recipe uses all-purpose flour for the perfect consistency.

YEAST  1 packet of active dry yeast is equal to 2 1/4 teaspoons. Mix the yeast with a bit of sugar & water and let is sit until foamy (5-10 min). Once foamy, it can be combined with the flour.

It is important to check the expiry date on your yeast, if it’s out of date your dough will not rise properly.

BAKING SODA/WATER BATH Before baking, the prepared pretzels will be dipped in boiling water with baking soda in it. This gives the color and texture to the exterior of the pretzel.

EGG WASH An egg wash is brushed over the pretzels before baking. It is optional but helps the toppings to stick and makes the pretzels pretty and shiny!

How to Make Soft Pretzels

This recipe is made from yeast bread dough that is curved into pretzel shapes, boiled then baked. A quick overview of the steps needed:

    • PREPARE DOUGH This is a typical yeast dough and can be made in a stand mixer. After the dough has risen, divide into 8 equal parts.

Rising dough in a glass bowl to make soft pretzel

    • SHAPE DOUGH Roll into ropes and shape into pretzels (how to fold pretzels below).
    • BOIL Gently lower into boiling water for several seconds.
    • BAKE Remove, drain and brush with egg wash, and sprinkle with topping. Bake until toasty brown.

Soft baked pretzels can be customized into different shapes and sizes. It’s fun to turn into initials for the kids. Or, simpler shapes, like pretzel sticks.

Steps to form dough into pretzels.

How to Fold a Pretzel

  1. Roll each piece into a 24-inch rope.
  2. Form the dough into a “U” shape.
  3. Cross the two ends over each other.
  4. Fold the ends down to the bottom of the U shape to form a pretzel.

What Does the Boiling Do?

Once the pretzel is formed, it is lowered into boiling and baking soda for a few seconds. This changes the pH of the outside and gives it that beautiful brown color.

This also gives the flavor we love in pretzels and starts the crust formation which finishes in the oven.

Close up of a soft pretzel topped with salt on a baking tray.

How Important is Egg Wash?

Egg wash helps all those tasty toppings adhere to the curved surface of the pretzels. In addition, the egg and water wash will give pretzels a golden brown sheen and satisfying crunch.

For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.


Four baked soft pretzels on a baking tray.

The Best Dippers for Soft Pretzels

Even soft pretzels are on the dry side, so an array of dips will always be welcome. Tangy mustard is always popular. Here are some other options that make the best soft pretzel dips.

  • Beer Cheese Dip – Classic combo
  • Honey Mustard – Combine equal parts mayonnaise, honey and prepared mustard (or a bit of dijon). Add a pinch of garlic powder and 1/2 teaspoon soy sauce.
  • Fluffy Pumpkin Pie Dip Perfect for sweet pretzels
  • Dijon Mustard – or spicy mustard
  • Homemade Pizza Sauce – sprinkle pretzel with parmesan cheese before baking

Did you make these homemade soft pretzels?  Be sure to leave a rating and a comment below!


Oven Baked Soft Pretzels

Deliciously soft, slightly chewy pretzels with a perfect exterior.
Course Snack
Cuisine American
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 pretzels
Calories 304
Author Holly Nilsson



  • 1 1/2 cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 1/2 teaspoons active dry yeast (1 pkg)
  • 4 cups all-purpose flour
  • 2 oz butter melted

Water Bath

  • 10 cups water
  • 2/3 cup baking soda


  • 1 large egg yolk beaten with 1 tablespoon water
  • kosher salt


  • Combine water, sugar, salt, and yeast in a stand mixer. Let sit 5-10 minutes or until foamy.
  • Add 2 cups flour and the butter to the yeast mixture. With a dough hook, mix on low. Continue adding flour a bit at a time until combined.
  • Knead in the mixer with the hook until the dough is smooth, about 5 minutes (or knead on the counter by hand about 10 minutes).
  • Remove the dough, place in an oiled bowl and cover. Set in a warm place and allow to rise 60 minutes or until the dough has doubled.
  • Preheat the oven to 450°F and line baking pans with parchment paper. Bring water and baking soda to a boil.
  • Divide dough into 8 pieces and roll each piece into a 24" rope. Form the dough into a "U" shape. Cross the two ends over each other and fold down to the bottom of the U to form a pretzel shape. Repeat with remaining pretzels.
  • Gently place pretzels on a large spatula and lower into the boiling water. Let boil 10-15 seconds. Gently lift out of the water, let excess drip off and place on prepared pan allowing at least 2" between pretzels.
  • Brush each pretzel with egg was and sprinkle with salt.
  • Bake 12-14 minutes or until golden.


Yeast Use Active Dry Yeast. Check the expiry date on your yeast, if it's out of date your dough will not rise properly.
To Make without a Stand Mixer I use a stand mixer to knead the dough. If you don't have a stand mixer, you can knead on the counter for about 10 minutes.
To Boil the Pretzels place each on a large spatula and gently lower into the boiling water. Use a large slotted spoon to gently remove them from the water.
To Form into Pretzel Bites Divide dough into 4 pieces and roll into a 24" rope. Cut rope into 2" pieces. Boil as directed and bake for 9-11 minutes or until golden.
Egg Wash For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.
Topping Variations Try sesame seeds, everything bagel seasoning, cinnamon sugar or cheddar cheese & thinly sliced jalapenos.


Calories: 304 | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 654mg | Potassium: 103mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 25mg | Iron: 3mg
Oven baked soft pretzels in a basket.
Oven baked soft pretzels in a basket.
Top image - oven baked soft pretzels ina basket. Bottom image - Pretzels formed on a baking sheet.


Spanakopita {A Greek Spinach Pie}

A slice of spanikopita being lifted out of the baking dish with a spatula.

Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling! This comforting savory pie recipe makes a perfect appetizer or side dish!

The whole family will love this incredible spinach pie thanks to its crispy shell and flavorful cheesy center!
A slice of spanikopita being lifted out of the baking dish with a spatula

What Is Spanakopita?

It’s a spinach pie that’s made with flaky phyllo dough that originated in Greece.

The filling is loaded with spinach (of course), feta, garlic, parsley, onion, and more, making every bite delicious! The dough is brushed with olive oil adding even more delicious Mediterranean flavor!


phyllo dough brushed with olive oil in a white casserole dish.

How To Make Spanakopita

This easy Greek spinach pie comes together in three steps:

  1. DOUGH: The dough itself is already made, but you will have to prep it properly for the best pie!
    • Thaw: The dough will be frozen and will need to thaw. The best way to do this to ensure the integrity of the dough is to transfer it to the refrigerator 12 hours before using it. To keep the dough from drying out, the stack of dough with a damp (not soaked) paper towel while working with it.
    • Layer: Stack the dough in sheets of two and brush with olive oil, some of the sheets will tear. Just keep going until only 8 sheets are left.
  1. FILLING: The filling is so simple to prepare, and there’s no additional cooking required. Use frozen spinach for this recipe, you can also substitute frozen for fresh with this helpful guide!
    • Thaw: Make sure to thaw the spinach completely and squeeze out as much water as possible. Wrapping it in cheesecloth is a great way to do this!
    • Combine: Add all filling ingredients to a large bowl and mix until combined.
    • Spread:  Spread evenly over dough.
  1. FINISHING: Add the remaining dough, brushing with olive oil every 2 layers like before. Then, use a large sharp knife and gently cut through the top layer of dough (but not all the way to the bottom) and bake.

A white baking dish filled with baked spanikopita

How To Serve It

You can cut spanikopita into smaller pieces, similar to baklava, and it’s perfect for parties when serving as an appetizer.

Cutting into larger squares makes it a wonderful light lunch option while smaller triangles make for a delicious side dish to lambham or even cheese cannelloni.

Making It Ahead/Leftovers

If you want to prepare this in advance, the best way to do it is to prep it all the way through but not bake it until the day you want to enjoy it. It can be stored covered in the refrigerator for up to 1 day before baking.

  • Store: After baking, leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F until heated through, or eat cold.

More Spinach Recipes

A slice of spanikopita being lifted out of the baking dish with a spatula.


Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling!
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 309
Author Rebecca



  • 16 ounces phyllo dough
  • 1 cup olive oil


  • 20 ounces frozen spinach thawed and drained
  • 1 yellow onion finely diced
  • 12 ounces feta
  • 1 bunch parsley minced
  • 1 1/2 cups parmesan cheese grated
  • 1/2 tsp kosher salt
  • 3 garlic cloves minced
  • 3 large eggs
  • 1/4 teaspoon red pepper flakes
  • 2 tbsp olive oil


  • Preheat oven to 325°F and brush the bottom and sides of a 9x13-inch baking pan with olive oil.
  • Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don't have a lot of excess dough.
  • Place two pieces of dough in the bottom of the pan and brush them liberally with olive oil. Repeat this layering process until just 8 sheets of dough remain.
  • Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
  • Add the rest of the dough, brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water to the top.
  • Use a large sharp knife to cut through the top layer of dough (but not all the way to the bottom) in whatever size you want the end pieces to be.
  • Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.


Dough: The dough will be frozen and will need to thaw. For best results, refrigerate 12 hours before using it.
Spinach: Thaw spinach completely and squeeze out as much water as possible (use cheesecloth).
Prepare in Advance: Prep fully and store in the fridge for up to 1 day before baking.
Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in the oven at 350°F until heated through.


Calories: 309 | Carbohydrates: 25g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 851mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6230IU | Vitamin C: 10mg | Calcium: 369mg | Iron: 3mg
A slice of spanakopita being lifted out of a casserole.
Baked spanakopita cut into triangles.
Baked spanakopita cut into triangles.

Homemade Reuben Rolls {Snack, Appetizer, or Lunch!}

Reuben Rolls are an easy baked version of the classic favorite. Crescent rolls are stuffed with swiss cheese, corned beef and sauerkraut and baked until golden brown.

This yummy twist on a classic Reuben is a match made in heaven!

Baked crescent rolls filled with corned beef and sauerkraut.

For those who are “in the know” about the wonders of a good Reuben sandwich, this recipe is sure to end up at the front of the line. This combo is perfection in everything from a Reuben casserole or pasta salad!

What is a Reuben Roll Up?

What exactly are Reuben Rolls, anyway?

A bundled version of a reuben slider, It’s just what it sounds like- reuben sandwich ingredients rolled in crescent dough and baked until golden!

Reuben roll up ingredients.

How to Make Reuben Rolls

It’s even simpler to make Reuben Rolls than it is to make the original grilled sandwich!

  1. Unroll crescents on a baking tray. Using parchment makes crescents come out amazingly crisp on the outside and soft on the inside, every time!
  2. On each dough triangle place sauce, corned beef, kraut, and cheese (per recipe below).
  3. Roll up each sandwich and bake in a preheated oven until crescents are browned and the cheese melts. Yum!

Serve warm out of the oven with your favorite dippings sauce!

Reuben roll ups being prepared on a baking sheet.


There are so many ways to change up this easy recipe!

  • Try sprinkling caraway seeds on the dough
  • What’s a Reuben without some pickle slaw on the side?
  • Use miniature croissants to create a tray of “Reub-atizers.”
  • Tuck the crescent dough into mini muffin tins and fill with reuben ingredients for bites
  • Use premade crescents, or bake your own from scratch.

Any way you mix it up, these incredibly tasty sandwiches are sure to be a hit with everyone who tries one! (Or you can just eat them all yourself. Whatever;)

Overview of reuben roll ups on a baking sheet.

Crescent Roll Appetizers

Reuben Roll Ups! All of the deliciousness of a reuben sandwich in an easy to make roll up! Perfect for snacks, appetizers and or lunch!

Reuben Roll Ups

All of the deliciousness of a Reuben sandwich in an easy to make roll up! Perfect for snacks, appetizers or lunch!
Course Appetizer
Cuisine American
Keyword reuben, reuben rolls
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 8 rolls
Calories 155


  • 1 package crescent rolls (8 count)
  • 1/2 cup thousand island dressing
  • 4 oz corned beef
  • 4 oz swiss cheese
  • 1 cup sauerkraut drained and lightly squeezed dry


  • Preheat oven to 350°F.
  • Unroll and divide the crescent rolls.
  • On each roll, place 1 tablespoon sauce, 1/2 oz corned beef, 1/2 oz cheese and 2 tablespoons sauerkraut. Roll up and place on a parchment lined pan.
  • Bake 13-15 minutes or until lightly browned.
  • Serve with extra thousand island dressing for dipping.


Calories: 155 | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 1mg
Close up of reuben roll ups on a plate.
Overview of reuben roll ups baked on a baking tray.
Top image - close up of a reuben roll up on a plate. Bottom image - a reuben roll up being prepared.

Pico De Gallo (easy to make)

Pico de Gallo is a fresh and delicious mixture or appetizer that’s perfect on anything and great served with tortilla chips! Juicy ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to create an unforgettable salsa fresca for any occasion!

Serve this with a bowl of tortilla chips, nachos or over your favorite taco recipe!

A bowl of fresh Pico de Gallo with tortilla chips for serving

Fresh salsa is hard to come by in my area but the good news is that it’s easy to make at home! It’s perfect spooned over Chicken Tacos (or beef tacos of course), nachos, taquitos, or even just with tortilla chips.

This pico de gallo is a million times better than store-bought stuff and it really just required chopping!

What is Pico De Gallo?

Pico de gallo is a type of salsa (and one of my favorite things to eat while we’re in Mexico). A flavorful combination tomatoes, onions, cilantro and jalapenos. Fresh lime and salt bring it all together for a perfect blend of flavors.

Pico de Gallo vs. Salsa Pico de Gallo is not cooked or blended like restarant style salsa, it is served fresh with large chunks and less liquid. The ingredients fresh, ripe and serve raw (which is why it’s also known as salsa fresca).

Ingredients for Pico de Gallo in a glass bowl with limes and cilantro

How To Make Pico De Gallo

To make this pico de gallo recipe:

  1. Chop Finely: Dice the tomatoes and drain while the rest of the ingredients are prepared to remove excess juices.
  2. Combine: Add all ingredients with the tomatoes to a bowl, and toss to combine.
  3. Rest: Allow pico de gallo to sit for at least 20 minutes before serving for the flavors to blend.

If you don’t grow tomatoes, just make sure the ones you buy are good quality (check the farmer’s market if you have one nearby)! The addition of fresh onions give this pico de gallo recipe the perfect zing, and the lime helps add freshness while jalapenos add the perfect bit of heat.

If you aren’t a big fan of spice be sure to remove all of the membranes and seeds from your jalapenos! For less spice (or no heat), swap out some or all of the jalapeno for bell pepper.

Pico de Gallo prepared in a glass bowl with limes, tomatoes and tortilla chips.

Can You Freeze Pico de Gallo?

Technically… yes I suppose you can freeze it, however, this pico de gallo is loaded with delicious fresh ingredients and ripe tomatoes.

As you might suspect, freezing this recipe will change the texture so I highly recommend enjoying it fresh if possible.  If you do have leftovers that you need to freeze, rather than scooping it up with chips, it makes an excellent addition to soups, stews or chili while cooking!

Close up image of pico de gallo ingredients mixed in a glass bowl

Optional Add-Ins

Here are some fresh and delicious additions to pico de gallo:

  • Avocado – for a creamy addition
  • 2 cloves fresh garlic – finely minced
  • Red onion – substitute for white onion
  • Red, yellow, or green peppers – finely diced
  • Cucumbers – finely diced, seeds removed
  • Mango – turn this into a mango salsa by replacing tomatoes with mango or pineapple

Serve Pico de Gallo with…


Pico de Gallo

Fresh and ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to give you an unforgettable salsa fresca for any occasion!
Course Appetizer
Cuisine Mexican
Keyword pico de gallo
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 33
Author Holly Nilsson


  • 1 1/2 lbs ripe tomatoes diced
  • 3/4 cup onion finely diced, or to taste
  • 1 lime juiced
  • 1 jalapeno seeded and diced
  • 1/4 cup cilantro chopped
  • salt and pepper to taste


  • Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.
  • Add all ingredients to a small bowl and toss to combine.
  • Allow to sit at least 20 minutes for flavors to blend.


Allow to sit for 20 minutes for optimal flavor!


Calories: 33 | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg
Top image - pico de gallo being scooped up with a chip. Bottom image - pico de gallo ingredients in a bowl.
a serving dish full of pico de gallo.
Close up of a bowl full of pico de gallo.

Pizza Bites (snack or meal)

Pizza Bites are the best way to feed a hungry crowd something quick and tasty. Made by rolling all your favorite pizza ingredients cinnamon bun style and baking until cheesy and delicious! 

Dip these little bites in pizza sauce for serving.

Pizza bites baked in a casserole dish.

How To Make Pizza Bites

It’s as easy as 1, 2, 3 to make this fun treat, and it will be ready in a flash!

  1. Roll out pizza dough and cut into 16 pieces.
  2. Fill with equal portions of cheese and pepperoni in the center.
  3. Form into a ball and top with oil & seasonings and bake!

Pizza bites being topped with pepperoni and cheese before forming into a bowl.

Enjoy as-is, or serve with pizza sauce, marinara sauce or homemade ranch dressing for some delicious dipping!


Swap out the fillings to your favorites or build a Create-Your-Own pizza bar and let everyone have fun!

  • Mozzarella is the go-to for pizza because of its creamy, mild flavor and its ability to hold everything together, but don’t be shy about trying different kinds of cheese. Muenster is a great choice!
  • Of course, bacon crumbles make everything even better, but how about a dollop of jalapeno popper dip, too?
  • Add your favorite cooked meats and veggies including bell peppers, onions and black olives!

Two images showing pizza bites being brushed with olive oil and seasonings.

Pizza bites are so versatile, they can also be dressed up for a more upscale presentation! Just add basil, red pepper flakes, or a sprinkle of crumbled feta cheese and watch everyone come back for more!

Cheesy Pizza Filled Recipes


Pizza Snack Bites

These Pizza Snack Bites are the perfect snack for game day, or after school!
Course Appetizer
Cuisine American
Keyword pizza bites
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 rolls
Calories 171
Author Holly Nilsson


  • 1 pound pizza dough
  • 8 oz mozzarella cheese cut into 16 cubes, or shredded
  • 3 ounces sliced pepperoni chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning blend
  • 2 tablespoons parmesan cheese grated
  • pizza sauce for serving


  • Preheat oven to 400°F and spray a 9x9 baking dish with non-stick spray, set aside.
  • Divide dough into 16 pieces. Roll each out into a 1/4 inch thick circle.
  • Add equal parts cheese and pepperoni into the center of each circle. Pinch together the corners of the dough and create a ball.
  • Place the balls, seam side down, into the prepared baking dish.
  • After all the balls have been made and are in the dish, brush the tops with olive oil and sprinkled on garlic powder, Italian seasoning, and Parmesan cheese.
  • Bake for about 20 minutes or until the dough is fully cooked and the rolls are golden brown.
  • Serve with warmed pizza sauce for dipping.


Calories: 171 | Carbohydrates: 17g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 616mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg


Baked Taco Ring: Great Party Appetizer

This Taco Ring recipe is a colorfully fun addition to a Tex-Mex dinner or for a potluck. Using crescent dough, seasoned beef, and cheddar cheese this taco ring is so easy to put together!

A prepared taco ring with taco toppings in the middle.

This post is sponsored by Mirum, all opinions expressed are my own.

Basketball tournament time is filled with appetizers, snacks and all of my favorite dips! This baked taco ring is always a hit during tournament time with seasoned beef and cheese baked inside a crusty crescent roll shell. It is so easy to prep and pop in the oven while you enjoy the game! It’s great to prep ahead and transports well to parties as well!

In amongst the snacks, I do find myself with occasional heartburn. Omeprazole Orally Disintegrating Tablets  (also referred to as ODT) is a proactive way to help frequent heartburn sufferers keep heartburn at bay.

Always talk to your doctor or a licensed professional before taking a new medication.

If you suffer from heartburn two or more days per week, ODT can provide affordable relief. I love that I can grab it at Walmart (or other retailers) while grocery shopping (check where you can find Omeprazole ODT near you here).

It’s very convenient and I love having tablets that can easily dissolve on the tongue. I don’t need water so I can take them discreetly any time (and any place). These strawberry flavored tablets dissolve quickly and easily since they’re small (same size as shown on the box). While Omeprazole ODT doesn’t provide immediate relief, it can come in as little as 24 hours (but it can take up to 1-4 days for full effect).

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Omeprazole ODT with baked taco ring ingredients.

Tips for Working with Crescent Dough

Working with crescent dough is not difficult, but there are a few tricks to make it easier.

  • Ensure the dough is cold before you begin. Warm dough is sticky and can tear easily. Separate it carefully from the other pieces at the perforated sections.
  • Gently pull the pieces so they are uniformly shaped before creating the ring portion.
  • Make sure your pan is large enough and use parchment paper to keep the taco ring from sticking.

Two image showing the steps to fold the crescent dough over the taco filling.

How to Make a Taco Ring

  1. Prep ground beef as you would for tacos with taco seasoning (per recipe below). Then toss with 1/2 cup of shredded cheese.
  2. Prepare the crescent rolls in a circular fashion with the tips on the bottom edges touching each other. You’ll want about a 4″ circle in the middle.
  3. Place a scoop of the meat/cheese mixture in the center of each roll and then fold the top of the triangle over the bottom of the triangle and tuck that point under.
  4. Bake until the tops are lightly browned.

Cool and then serve with your favorite toppings. We love an assortment of classic taco toppings like Pico de Gallo, shredded lettuce, or guacamole.

A serving of taco ring on a plate.

What To Do With Leftover Taco Ring

This recipe makes really yummy leftovers, especially on top of a bed of lettuce, taco salad-style.

To Store: Put leftover pieces in airtight containers with some add-ons (listed above) and then seal tightly. Keep refrigerated until you are ready to eat.

To Refresh: Enjoy it cold like a taco salad or heat it up in the microwave. Add a dash or two of hot sauce to refresh the flavors!

Omeprazole ODT with a baked taco ring.

Great Taco Inspired Appetizers


Taco Crescent Ring

Using crescent dough, seasoned beef, and cheddar cheese this taco ring is so easy to put together!
Course Appetizer
Cuisine American
Keyword taco ring
Prep Time 15 minutes
Cook Time 25 minutes
Cool 5 minutes
Total Time 45 minutes
Servings 15 servings
Calories 126
Author Holly Nilsson


  • 1 lb lean ground beef
  • 1/2 onion finely diced
  • 1 package taco seasoning
  • 1/2 cup water
  • 1 1/2 cups cheddar cheese shredded
  • 2 cans refrigerated crescent rolls


  • lettuce tomatoes, sour cream, jalapenos


  • Heat oven to 375°F.
  • Cook beef and onion in over medium heat until no pink remains. Drain any fat. Add taco seasoning mix and 1/2 cup water. Simmer 4-5 minutes or until thickened. Cool slightly and toss with 1 cup cheese.
  • Unroll the crescent rolls. Arrange on a parchment lined pan so the short end in inside and the tips point out in a circle. (it should have a 4" center and will look like a sunshine shape.
  • Top the center of the rolls with taco meat and top with remaining cheese.
  • Fold each dough triangle up over the filling and tuck the tip under the bottom of the circle.
  • Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes and slice. Serve with toppings.


Calories: 126 | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 147mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Top image - prepared taco ring with guacamole in the center. Bottom image - crescent rolls being wrapped around beef mixture.
Prepared taco ring with guacamole in the center.
Prepared taco ring with guacamole in the center.

Homemade Chicken Taquitos {Baked or Fried!}

Chicken Taquitos made at home are an easy snack or dinner. Corn tortillas are filled with seasoned chicken and cheese and rolled up tightly. These are cooked until crisp and can be fried, baked or even cooked in an air fryer.

These tasty Mexican-style treats are quick to make and yummy to eat!

An overhead photo of chicken taquitos topped with tomatoes, jalapenos and cilantro

This recipe makes it easy to prepare homemade chicken taquitos. They can be frozen in batches (before or after cooking) and warmed up for a quick meal. Try them with your favorite cream cheese dip to add extra creaminess! Or make buffalo chicken taquitos for a spicy flavor combination.

Corn or Flour Tortillas?

Taquitos are traditionally made with corn tortillas but honestly, corn and flour tortillas can work. You’ll want to choose small (6″ or less) tortillas for this recipe.

Corn and flour tortillas have completely different textures (and flavors).

  • Corn has that unmistakable savory corn flavor and a slightly chewier texture. They can be a bit harder to work with but heating them slightly will help keep them from cracking.
  • Flour tortillas will make a slightly softer taquito and allow the taste of the filling and dip to really stand out.

Chicken taquitos ingredients on a pan.

How To Make Chicken Taquitos

It’s super quick and easy to pull this recipe together. Make a double batch and freeze half to save time during the week!

  1. Combine shredded chicken, cheese and drained salsa. Add taco seasoning or fajita seasoning for flavor!
  2. Soften tortillas and spread filling on each before rolling tightly, leaving both ends open.
  3. Bake or fry according to recipe directions, and serve piping hot!

Feel free to substitute beef for chicken and create your own homemade taco seasoning, as well!

Two images showing the chicken taquito filling being prepared and then placed inside corn tortillas.

Fried, Baked or Air Fryer

When it comes to taquitos, you can cook ’em however you’d like! Of course frying give a nice crispy crust but they work well in the oven or air fryer.

  • FRIED Heat about 1″ of oil and fry taquitos seam side down. The shallow oil helps ensure they don’t come unrolled. Turn every couple of minutes until crisp all around.
  • BAKED Generously oil the outside of the taquitos or spray with cooking spray. Bake at 425°F for about 15-20 minutes or until browned.
  • AIR FRYER Spray taquitos with cooking spray or brush with oil.  Place in a single layer and airfry at 400°F for about 6-8 minutes or until crisp. Repeat with remaining taquitos keeping in mind remaining batches may need a minute or two less.

No matter what you serve, these are going to be delicious!

A close up photo of crispy chicken taquitos

Can You Freeze Chicken Taquitos?

Chicken taquitos are perfect for freezing! After all, most people buy them in packages in the frozen foods aisle, so why not create your own, homemade? They taste so much better and are healthier, too.

  • Bake them for less time (approximately 10-12 minutes) if freezing, so they don’t overcook when reheating.
  • Place taquitos on a flat tray and freeze for a couple of hours.
  • Once they are solid enough, transfer them to a freezer bag and seal tightly, squeezing out the air. Freeze for up to 3 months.

Chicken taquitos eaten fresh or warmed up from frozen are a treat that’s great to eat any time of the day!

Classic Mexican Inspired Recipes

Homemade Taquitos

Fried or baked until hot and crisp, with chicken and cheese plus taco seasoning, these tasty Mexican-style treats are super fun to eat!

  • 1/2 cup salsa
  • 3 cups chicken (or pork or beef, shredded)
  • 1 1/2 cups Monterey Jack cheese
  • 1 tablespoon taco seasoning
  • 12 6-inch corn tortillas
  • 1/3 cup oil for frying (or to brush with)
  1. Place salsa in a fine strainer and let any juices drip away.
  2. Combine chicken, salsa, cheese and taco seasoning.

  3. Place tortillas on a plate, top with a damp paper towel and microwave 40 seconds or until warm.
  4. Place 2 tablespoons filling on each tortilla and roll tightly. Secure with a toothpick and place on a baking sheet.
  5. Repeat with the remaining tortillas.

To Bake

  1. Preheat oven to 425°F.

  2. Brush each taquito with olive oil or vegetable oil.
  3. Bake for 18-20 minutes or until crisp.

To Fry

  1. Preheat oil over medium-high heat (350°F).
  2. Panfry taquitos until crispy, about 3-5 minutes.
  3. Drain on paper towels.

Nutrition information does not include oil. 

Taquitos can be prepared and rolled up to 24 hours before cooking.

To cook in an AIR FRYER Spray taquitos with cooking spray or brush with oil.  Place in a single layer and airfry at 400°F for about 6-8 minutes or until crisp. Repeat with remaining taquitos keeping in mind remaining batches may need a minute or two less.

Top image - stack of taquitos. Bottom image - taquito ingredients.
Stack of chicken taquitos.
Overview of a stack of chicken taquitos

Jalapeno Popper Wonton Cups {Great Appetizer!}

Crisp Wonton Cups are stuffed with jalapeno popper mix for the perfect crowd-pleasing snack!

Serve baked fresh and warm from the oven while the cream cheese and cheddar is super melty. You can even make them with bacon bits for a little more oomph!

Jalapeno Popper Wonton Cup with a bite out of it.

What could be better than wonton cups stuffed with a cheesy jalapeno popper dip? Everyone goes crazy for jalapeno poppers (and pretty much anything popper inspired) and these little nibbles are no exception!

Wonton Wrappers are good for much more than just wonton soup! They bake up nice and crisp as wonton chips, are delicious as crab rangoon and of course make perfect wonton cups for filling with any cream cheese dip recipe (hot or cold)!

You can find wonton wrappers in most grocery stores. They’re usually near the tofu towards the produce area or sometimes in the freezer. If you don’t see them, ask at the grocery because they usually have them!

Jalapeno popper ingredients in a glass bowl with wonton cups in a muffin top.

How to Make Jalapeno Popper Wonton Cups

These cheesy wonton cups are super easy to make!

  1. Brush each wrapper with melted butter and place in the bottom of a mini muffin tin and bake (per recipe below).
  2. Mix the filling ingredients together.
  3. Fill each wonton, top with cheese and bake until the cheese is melted and bubbly.

Remove from the oven and let cool about 5 minutes. Serve warm.

Wonton cup stuffed with jalapeno popper mixture.

To Make Ahead

Jalapeno popper wonton cups can be made in advance but I don’t usually fill and bake them until serving.

To prep ahead, bake the wonton cups until crisp and allow to cool. Prepare the filling mixture as directed. Just before serving, fill and bake as directed.

These can be baked ahead of time as well and then reheated in a toaster oven or oven.

Jalapeno Popper wonton cups topped with a slice of jalapeno.

Jalapeno Popper Inspiration

Jalapeño Popper Wonton Cups

Delicious Jalapeño Popper dip in a two-bite cup! This is one of my favorite wonton appetizers, it's creamy, cheesy, spicy and crispy!

  • 24 wonton wrappers
  • 1/2 cup melted butter
  • 6 oz jalapenos (diced, or to taste)
  • 1 8 oz package cream cheese (softened)
  • 2 tablespoons green onions (chopped)
  • 3/4 cup cheddar cheese (shredded, divided)
  • 1/2 cup mozzarella cheese
  1. Preheat oven to 350°F.

  2. Brush each wonton wrapper on both sides with melted butter and place into a mini muffin tin. Bake 7 minutes.

  3. Mix remaining ingredients in a small bowl, reserving 1/4 cup cheese for topping.
  4. Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
  5. Cool for about 3 minutes and serve warm.

Jalapeno Popper Wonton Cups with a sliced jalapeno on top.
Jalapeno popper wonton cups with a slice of jalapeno on top.
Top image - jalapeno popper wonton cups with a slice of jalapeno on top. Bottom image - Jalapeno popper wonton cups prepared to go in the oven.


Homemade Street Tacos with Chicken!

Street tacos can be found in almost any Mexican restaurant throughout the cities across America. Simple but packed with flavor, grilled marinated chicken and your favorite toppings are tucked into soft corn tortillas.

Now you can make chicken street tacos right at home for an easy, fresh and delicious meal!

Chicken street tacos topped with tomatoes, cilantro, jalapenos and limes.

What is a Street Taco?

A street taco is a very basic taco filled with grilled meat, often beef, chicken, pork, or sometimes shrimp or fish. Both the flavors and the ingredients tend to be simple, clean and fresh!

The meat mixture is scooped into a soft corn tortilla and served with onions, cilantro, and pico de gallo (or your favorite fresh toppings).

What are the Best Tortillas?

I travel to Mexico frequently (it’s my happy place) and I am obsessed with Mexican food while I’m there. Upon my travels, I’ve fallen deeply in love with the flavor of a warm soft corn tortilla.

While street taco tortillas are usually corn, flour can be used if it is your preference.

To Serve Street Tacos

These little bundles are often served in twos or threes, so keep the size of the tortilla small, 6 to 8 inches. If you can find them, our store sells little mini 4″ tortillas which are perfect for appetizer night! Tortillas are usually doubled up when serving (this is optional) because corn tortillas can sometimes tear or break and this’ll keep all of the filling in.

I usually heat the tortillas right on the grill or over the gas stove directly over the flame for a few seconds.

Grilled chicken being chopped on a cutting board.

How to Make Street Tacos

Making the best street food right at home is as easy as can be!

Prepare the chicken in the marinade before you leave for work so the chicken is seasoned and super tender! Then serve with a Mexican style salad and fun drinks for a perfect evening.

  1. Prepare the marinade, add chicken and refrigerate at least one hour.
  2. Grill chicken until no pink remains, then chop into 1/2” pieces.
  3. Fill your tortillas (and your plate) and enjoy!

To serve, scoop a little chicken in the center of each taco and then add toppings as desired.

I find chicken thighs always come out juicy but if you prefer, you can use grilled chicken breasts in place of thighs.

Raw chicken being marinaded in a zesty homemade marinade.

The Best Toppings for Street Tacos

This is the part everyone loves the most! So, what goes on a street taco? There are so many tasty add-ons, but here is a list of all-time favorites:

  • Veggies: avocados, tomatoes, shredded cabbage, or shredded lettuce
  • Sauces: guacamole, sour cream, or homemade salsa (or pico de gallo)
  • Cheese: cheddar cheese, Cotija, monterey jack
  • Flavor Booster: jalapenos, onions or black olives

Chicken street tacos with toppings.

Can I Freeze It?

The chicken can be easily frozen after it’s been cooked. Remember to label a zippered bag with the date on it.

Street taco meat should keep in the freezer for about two months. Corn tortillas freeze great as well! Freeze the meat and the tortillas separately.

Taco Night Recipes

Chicken Street Tacos

Simple but packed with flavor, now you can make chicken street tacos right at home!

  • 1 lb chicken thighs (boneless, skinless)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/4 cup orange juice
  • 2 cloves garlic (minced)
  • 3 tablespoons olive oil

For serving

  • corn tortillas
  • cilantro
  • pico de gallo
  1. Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.

  2. Grill chicken over medium heat until no pink remains, about 4 minutes per side.
  3. Once cooked, remove chicken and rest 3 minutes. Chop into 1/2″ cubes.
  4. Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Top image - Chicken street tacos topped with tomatoes and cilantro. Top image - chicken chopped on a cutting board.
Top image - chicken chopped on a cutting board. Bottom image - Chicken Street Tacos topped with tomatoes and cilantro.