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Remove the tray from the oven.
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Spread about 1 tablespoon of pizza sauce over each bun, leaving a small border at the edges.
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Mix mozzarella and cheddar in a bowl. Pile a generous mound of cheese mixture on each bun; it should nicely dome over the top like in your image.
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Sprinkle with garlic powder and Italian seasoning. Add any optional finely chopped toppings on top of or under the cheese.
The buns should now look like individual mini pizzas with tall cheese caps.
4. Bake Until Golden and Melty
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Return the tray to the oven and bake another 10–14 minutes, or until:
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The cheese is fully melted and bubbling
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The tops are golden brown with some crispy spots
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The bottoms of the buns are cooked through
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If you want extra browning, switch to broil for the last 1–2 minutes, watching closely.
Remove from the oven and sprinkle with dried parsley, extra Italian seasoning, or grated parmesan for a final flavor boost.
Tips for the Best Cheesy Mini Pizza Buns
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Let pizza dough warm slightly: Room‑temperature dough stretches and rises better than cold dough straight from the fridge.
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Keep sauce thick: A thicker pizza sauce helps prevent soggy buns; if your sauce is thin, simmer it a few minutes to reduce.
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Don’t overload with toppings: Too many heavy toppings can weigh down the buns and cause cheese overflow; a small amount of finely chopped toppings works best.
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Use a cheese blend: Mozzarella gives stretch, while cheddar or provolone adds flavor and browning.
Flavor Variations
Mini pizza buns are easy to customize:
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Pepperoni Pizza Buns: Add a layer of mini pepperoni slices under the cheese.
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Supreme Pizza Buns: Include finely diced bell pepper, onion, olives, and cooked sausage.
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BBQ Chicken Pizza Buns: Swap pizza sauce for BBQ sauce, top with cooked shredded chicken, red onion, and mozzarella/cheddar.
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Margherita Style: Use tomato sauce, fresh mozzarella slices, and basil added after baking.
These variations help your recipe rank for more specific searches like “pepperoni pizza buns” or “BBQ chicken pizza rolls.”
Serving Suggestions
Serve cheesy mini pizza buns:
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As an appetizer on a party platter with bowls of marinara, ranch, or garlic dip
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For a kid‑friendly dinner with a side salad or raw veggie sticks
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In lunch boxes—they taste great at room temperature or gently rewarmed
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On game day alongside wings and other finger foods
They’re easy to pick up and eat, making them great for casual gatherings.
Storage, Freezing, and Reheating
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Refrigerator: Cool leftovers completely, then store in an airtight container for up to 3–4 days.
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Freezer: Freeze cooled pizza buns on a parchment‑lined tray until solid, then transfer to freezer bags. Keep up to 2 months.
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Reheating: Reheat from chilled or frozen in a 350°F (175°C) oven or air fryer until the cheese is melted and buns are hot. The air fryer is especially good for reviving crisp edges.
FAQ
Can I use canned biscuit dough?
Yes. Many viral recipes use canned biscuits as a shortcut; just flatten slightly, par‑bake as directed, and top with sauce and cheese.
Can I prepare them ahead?
You can assemble the buns (par‑baked dough, sauce, cheese, and toppings) and refrigerate on a tray for a few hours before baking. Add a couple of extra minutes to the bake time since they’ll be cold.
Can I make them smaller for bite‑size appetizers?
Yes. Divide the dough into 14–16 pieces and use a bit less sauce and cheese on each; reduce bake time slightly and keep an eye on them.
