Pizza Bites

quinoa bites

This recipe came from my good friend, Amber Groeling, Hy-Vee Topeka Dietitian. The turkey pepperoni has far less fat than the standard (pork) pepperoni, yet the same great flavor. These also freeze very well – just thaw and reheat. The pizza bites pictured here have quinoa as the whole grain ingredient.  

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of  MomsEveryday on WIBW with Amanda Lanum, October 2014, sponsored by the Kansas Farm Food Connection.

2 cups cooked quinoa or cooked pearled sorghum
2 large eggs, beaten lightly
1 small onion, minced (or sub 1 tsp granulated onion)
2/3 cup shredded mozzarella cheese
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
3 oz. gluten-free pepperoni or gluten-free turkey pepperoni, chopped (I typically purchase Hormel)
1/2 tsp seasoning salt
1 tsp oregano flakes
Pizza sauce, for dipping
Preheat oven to 350 degrees F.

Combine all ingredients except pizza sauce in a large mixing bowl.

Divide mixture between 28-30 greased mini muffin cups, pressing down gently to compact.

Bake, uncovered, 15-20 minutes, until set.

Serve with warm pizza sauce on the side.

Now You’re Cookin,
Chef Alli

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