Mini Pepperoni Pizza Bagels (Print Version)

Bite-sized bagels topped with tomato sauce, cheese, and pepperoni, perfect for a quick savory snack.

# Components:

→ Bagels

01 - 6 mini bagels, halved

→ Sauce & Toppings

02 - 120 ml pizza sauce
03 - 100 g shredded mozzarella cheese
04 - 36 to 48 mini pepperoni slices
05 - 1 tablespoon grated Parmesan cheese (optional)
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish

08 - 1 tablespoon fresh chopped basil (optional)

# Directions:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place the mini bagel halves cut side up on the lined baking sheet.
03 - Spread approximately 2 teaspoons of pizza sauce evenly over each bagel half.
04 - Sprinkle shredded mozzarella over each bagel half, then top with 3 to 4 mini pepperoni slices per piece.
05 - Sprinkle Parmesan cheese, dried oregano, and red pepper flakes on top as desired.
06 - Bake in the preheated oven for 10 to 12 minutes until cheese is melted and bubbly, and bagels are crisp.
07 - Remove from oven and allow to cool for 2 to 3 minutes. Garnish with fresh chopped basil if preferred. Serve warm.

# Expert Advice:

01 -
  • They bake faster than ordering delivery and taste better than anything from the freezer aisle.
  • Kids can help assemble them, which means less mess than full-size pizzas and way more excitement.
  • You probably already have everything you need sitting in your pantry right now.
  • They reheat beautifully, so you can make a batch on Sunday and snack all week.
02 -
  • Don't skip the parchment paper, I once baked these directly on the tray and spent twenty minutes scrubbing off melted cheese.
  • If your bagels are thick or frozen, toast them lightly before topping or they'll stay doughy in the center while the cheese burns.
  • Check them at the ten-minute mark, ovens vary and thin bagels can go from golden to charred fast.
03 -
  • Use a spoon to spread the sauce instead of a knife, it's faster and you won't tear the bagel.
  • If you're making a big batch, use two trays and swap their positions halfway through baking so everything browns evenly.
  • Let the bagels cool on the tray for a minute before transferring them, the cheese needs a second to set or it'll slide right off.
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