Christmas Pizza Bites
If you ever find yourself elbow-deep in cheese shreds with flour all over your jumper (which, let’s be honest, is a classic Christmas look), you’ll know exactly how I felt the first time I made these Christmas Pizza Bites. My little cousin basically stood guard over them last year, shooing away anyone who got too close—I nearly had to barter for a bite. Not that I’m bitter! There’s just something magical about gooey cheese and all the Christmas colours that makes them disappear as soon as the tray hits the table. And yes, they look a bit like holiday ornaments, but ones you’d want to eat and not hang on a tree.
Why I End Up Making These Every December
I make this during that weird gap between lunch and dinner, when everyone’s sort of hungry, but not entirely sure for what. My family goes mad for these because they’re like the pizza version of Christmas cookies—and, no, the dog can’t have one, no matter how adorable she looks. I love that they’re grab-and-go; no forks required, barely any washing up unless you count the sneaky cheese stuck to the tray. (If I’m honest, these bites have saved more than one awkward holiday conversation because folks are too distracted chewing…)
Stuff You’ll Need (Substitute as Needed, I Do!)
- 1 sheet refrigerated pizza dough (frankly, I sometimes use crescent roll dough if that’s what’s left in the fridge)
- About 1 cup shredded mozzarella (or cheddar; my neighbour swears by a weird pizza cheese blend, and I honestly can’t taste the difference)
- 1/2 cup pizza sauce (I go for whatever’s on sale—my gran insisted on Rao’s, but, really, any tomato-y one’s fine)
- One handful mini pepperoni (turkey pepperoni if you’re feeling virtuous, or just skip them for veggie folks)
- 1/4 cup diced red and green bell pepper (sometimes I use jarred roasted peppers if I’ve run out—tastes smokier, which is nice)
- 2 tbsp grated parmesan (or a fistful if you get carried away—I sometimes do)
- 1 egg, whisked with a splash of milk (but you can totally skip this if you forget, and it still works)
- 1 tsp Italian herb blend (or just pinch what you’ve got from your spice drawer)
Let’s Get These Bites Together (Imperfectly)
- Preheat your oven to 200°C (that’s 400°F for my American pals). Line a tray with baking paper. If you don’t have any, a bit of butter rubbed on a basic oven tray is your next best bet—it might stick, but nothing a spatula can’t fix.
- Roll out your pizza dough into something that vaguely resembles a rectangle. It never comes out perfect, and nobody notices after baking. Actually, when it looks a bit mishapen, it feels more rustic; that’s what I tell myself.
- Cut the dough into squares—roughly two-inch squares, but honestly, if you’re feeling lazy, just vaguely even chunks works. Place a dollop of pizza sauce, a sprinkle of mozzarella, a couple of pepperoni (or not), and some bell peppers in the center of each square.
- Now, fold up the corners and pinch them closed on top. If some cheese peeks out, don’t stress. This is where I usually sneak a nibble of the filling.
- Arrange the little dough parcels on your tray, seam side down. Give them a gentle brush with the egg wash if you remembered it; sprinkle on parmesan and that herby stuff.
- Bake for about 14–16 minutes—don’t wander too far, or you’ll catch that signature burnt-cheese smell. They should be golden brown and melty.
- Let them cool for a minute—if you can wait. No, really. That cheese is molten lava at first. Trust me.
Hard-Earned Recipe Notes
- The coated ones with extra egg wash go shinier—I thought it was just for show, but it kinda does help hold the toppings.
- One time I overfilled them (greedy much?), and they burst like festive little volcanoes. Don’t do that. A little less is more here.
- Actually, if you ever forget the herbs, just call them “plain Christmas bites”. No one’s the wiser.
If You Want to Mix It Up—Or Go Off-Piste
- Tried a BBQ chicken version once—tasty, but not especially Christmassy. Maybe because the red and green peppers are what really makes it look festive.
- I once added chopped pineapple for my cousin who’s obsessed; it was… okay. But the cheese slid around a bit too much for my liking, probaly needed more dough.
- For vegans, I used dairy-free cheese and skipped the egg wash—it worked surprisingly well! Here’s a great resource for vegan cheese tips: It Doesn’t Taste Like Chicken.
What If You Don’t Have the Right Tools?
To be honest, I use kitchen scissors to cut the dough because my pizza cutter’s always “disappearing” (kids, probably). And if you haven’t got a baking tray, the bottom of a roasting pan works in a pinch. Don’t have a pastry brush? Fingers will do, just wash up before; sticky hands are basically Christmas anyway.
How to Store ‘Em—If You Have Leftovers
Technically, these store fine in an airtight container in the fridge for about 2 days. You can zap them in the microwave, but I prefer a quick reheat in the oven to crisp the outside. Although, to be fair, in my place, they’re gone by midnight. One time I found a rogue one the next morning—it was… not at its best, but I still ate it. For food safety advice, check out EatRight.org (I wish I’d looked sooner!)
How I Like to Serve My Pizza Bites (And Maybe You Will, Too)
I usually plonk them on a big wooden board, surround them with extra marinara sauce for dipping, and sprinkle a handful of fresh basil or parsley over the lot if I have any left. Sometimes we do a silly tradition of letting the youngest cousin pick the first one—yet somehow the eldest always gets it, don’t ask me how. Pair them with mulled cider or even just a mug of soup if it’s extra chilly.
Pro Tips I’ve Learned (Or, “Don’t Be Like Me”)
- I once forgot to pinch the dough tightly—major filling spillage. Actually, it was kind of fun, but not ideal if you want them to look all tidy.
- Don’t rush the cooling step; learnt that the hard way with a scalded tongue. Patience is a virtue, or so they tell me.
- And, if you use wax paper instead of baking paper—been there, done that, quite a disaster. Your house will smell… not right.
Questions Folks Actually Ask Me About These
- Can I make Christmas Pizza Bites ahead of time?
Yes, totally! Make and chill, then fire them up in a hot oven for 4–5 minutes. Or, honestly, just eat them cold; I’ve done it. - What’s the best way to transport them?
In a cookie tin lined with baking paper. Once, I tried wrapping them in foil, but everything got a bit soggy. Learned my lesson there. - Is there a gluten-free way to do this?
Yup—just use your preferred GF pizza dough. Actually, the ready-made brands work well, but sometimes need a few extra minutes in the oven. - Can you freeze them?
You could, but they taste a bit mournful reheated, in my opinion. Still edible, though, if you’re trying to get ahead. (Here’s a freezing guide if you want to give it a go: Simply Recipes.) - Do I have to use cheese?
I mean… technically, no, but isn’t that the point of pizza bites? Once I forgot and made a batch that was basically bread balls. Didn’t get many fans, but someone ate them.
So there you go! Christmas Pizza Bites, complete with my family’s chaos and a few questionable substitutions. If you end up making these, let me know how it goes—especially if you manage to save any for leftovers. Or, if you don’t, you’re clearly in good company.
Ingredients
- 1 can refrigerated pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- 1/4 cup diced red and green bell peppers
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Roll out the pizza dough on a lightly floured surface and cut into 2-inch circles using a cookie cutter or glass.
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3Place the dough circles onto the prepared baking sheet and brush lightly with olive oil.
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4Spread a teaspoon of pizza sauce on each dough circle and sprinkle with mozzarella cheese.
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5Top each pizza bite with mini pepperoni, diced red and green bell peppers, and a pinch of Italian seasoning.
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6Bake for 12-15 minutes until golden brown and bubbly. Remove from oven, sprinkle with Parmesan cheese, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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