Who doesn’t love pizza? It’s a universally loved dish that has been enjoyed for centuries. But have you ever tried pizza in a cup form? That’s right – Pizza Cups! These delightful little treats take everything you love about pizza and pack it into a bite-sized biscuit cup. Originating from the creative minds of home cooks looking for a unique way to serve pizza at parties or get-togethers, Pizza Cups have become a popular dish across the globe. They are perfect for children’s parties, game nights, or even just a fun twist on a family dinner. What I love most about this recipe is its versatility. You can customize the fillings based on your preference, making it a hit with both picky eaters and gourmet food lovers. Plus, they’re incredibly easy to make. If you can make biscuits and cook ground beef, you can make Pizza Cups! So why not give it a try? I promise, once you’ve had a Pizza Cup, regular pizza just won’t cut it anymore!
Ingredients
- 1 lb. ground beef
- 1/4 c. minced onion
- 1/2 tsp. salt (optional)
- 8 oz. tomato sauce
- 1 tsp. Italian seasoning
- 2 cans refrigerated biscuits (10 count)
- 1/2 to 3/4 c. grated cheese
Baking Instructions
- Brown ground beef and onion.
- Drain.
- Stir in tomato sauce and seasonings.
- Cook 5 minutes.
- Place biscuits in greased muffin tins, pressing to cover bottom and sides.
- Spoon meat mixture into biscuits.
- Top with cheese.
- Bake at 400° for 12 minutes or until brown.
- Makes 20 pizza cups.
Calorie: 250
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Pizza Cup Escapade
Let me tell you about the day I decided to make Pizza Cups. It was a beautiful Saturday afternoon, the kind that just screams, “Hey, you should stay indoors and cook something!” or maybe that’s just me. Anyway, I found myself standing in my kitchen, armed with 1 lb. of ground beef, a 1/4 c. of minced onion, a 1/2 tsp. of optional salt (because life is full of choices), 8 oz. of tomato sauce, 1 tsp. of Italian seasoning, 2 cans of refrigerated biscuits (10 count, because we’re not here to play games), and 1/2 to 3/4 c. of grated cheese. “Alright”, I thought to myself, “let’s do this.”
The Beef and Onion Tango
First on the agenda was browning the ground beef and onion. There’s something oddly satisfying about watching the beef transform from a raw, pinkish lump to a beautifully browned medley. As for the onion, it was like the shy partner in the dance, adding a subtle crunch, and a hint of sweetness. There I was, spatula in hand, conducting the Beef and Onion Tango like a seasoned maestro, all while quietly contemplating the meaning of life.
Draining the Drama
After the Tango, it was time to drain the beef and onion. This step is as important as it is tricky. One wrong move and you’ve got a kitchen floor full of beef and onion. But, fear not, I managed to avoid any major catastrophes. I drained the meat and onion like a pro, leaving behind a pan full of potential.
The Sauce and Seasoning Soiree
Next came the tomato sauce and seasonings. Upon stirring in the tomato sauce and Italian seasoning, I was hit with a wave of nostalgia. I was reminded of an Italian grandmother I never had. After cooking the mixture for 5 minutes, I stood back and admired my work. The Sauce and Seasoning Soiree was a success!
The Biscuit Ballet
Now, for the Biscuit Ballet. I placed the biscuits in greased muffin tins, pressing to cover the bottom and sides. This part requires a bit of finesse, a dash of patience, and a whole lot of self-restraint to not eat the biscuits straight from the can.
The Meat Mixture Masquerade
Once the biscuit bases were ready, it was time for the Meat Mixture Masquerade. I spooned the meat mixture into the biscuits and topped them with cheese. I could almost hear the biscuits whispering, “Thank you, kind human, for filling us with such deliciousness.”
The Baking Ballad
Finally, it was time for the Baking Ballad. I baked the Pizza Cups at 400° for 12 minutes or until brown. Let me tell you, those 12 minutes felt like an eternity. As the aroma filled the kitchen, I found myself pacing in anticipation, like a kid waiting for Christmas morning.
The Pizza Cup Parade
The result? 20 glorious Pizza Cups. I took a bite, and it was a carnival in my mouth. The beef, the onion, the sauce, the Italian seasoning, and the cheese, all wrapped in a biscuit blanket. It was a harmonious melding of flavors that made me want to start a Pizza Cup Parade right in my kitchen.
Cooking, my friends, is not just an act. It’s a performance, a dance, a symphony of sorts. It’s about the Beef and Onion Tango, the Sauce and Seasoning Soiree, the Biscuit Ballet, the Meat Mixture Masquerade, and the Baking Ballad. It’s about creating something delicious, something memorable, and having a ridiculously good time along the way.
And that, dear readers, is the story of the Great Pizza Cup Escapade.
