Veggie Pizza Cupcakes Makes 10 cupcakes
Prep Time 15 min
Cook Time 20 min

Nutritional Information

Serving Size 1 cupcake
Amount Per
Calories 160
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 500 mg
Total Carbs 19 g
Dietary Fiber 1 g
Sugars 6 g
Protein 5 g
Vitamin A 6 %
Vitamin C 25 %
Calcium 6 %
Iron 6 %

Veggie Pizza Cupcakes

For meat-lover's cupcakes, substitute cooked ground beef for the veggies. Simply mix it in with the sauce and continue as in recipe.


  • 1 package (12 oz.) refrigerated biscuits (10 biscuits)
  • 1 tsp. olive oil
  • 1 1/2 cups cut-up assorted fresh vegetables (such as red bell pepper, zucchini, summer squash and/or onion)
  • 1 1/2 cups Ragu® Sauce
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 375°. Unroll biscuits and press each into a 3-inch round. Evenly press each biscuit in bottom and up sides of each cup in greased 12-cup muffin pan; chill until ready to fill.
  2. Heat olive oil over medium heat in 10-inch skillet and cook vegetables, stirring occasionally, 5 minutes or until tender. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced.
  3. Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.
  • See nutritionial information for sodium content. Photo Copyright 2006 Publications International, Ltd. Used with permission.

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