Fun Lunch Ideas for Kids

Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dil…

Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and…

The post Fun Lunch Ideas for Kids appeared first on Two Peas & Their Pod.

Asiago Pizza Stuffed Shells.

These pizza stuffed shells are sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.   I have the most PERFECT dinner for you tonight!  It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine […]

The post Asiago Pizza Stuffed Shells. appeared first on How Sweet Eats.

These pizza stuffed shells are sponsored by Stella CheeseI’ll be creating a few fun recipes for them throughout 2020. 

 I have the most PERFECT dinner for you tonight! 

asiago pizza stuffed shells

It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine – whatever that may look like! 

stella aged asiago cheese

Enter: PIZZA STUFFED SHELLS!! Oh my word. All the flavor of cheesy pizza stuffed into pasta shells and covered with pepperoni. And more cheese. Because of course. 

freshly grated asiago cheese

I’m so excited to be partnering with Stella Cheese again today for these pizza stuffed shells. Today, I’m using their Aged Asiago Cheese, which I absolutely ADORE! 

Asiago is nuttier and smoother than parmesan. I’m partial to it because when I was growing up, it was the cheese that my mom would buy, hand grate, and serve with pizza and pasta. It’s easily one of my favorite cheeses and just so flavorful. I also find it to be incredibly versatile. While I usually only sprinkle parmesan on soup and pasta and pizza, I used Asiago cheese for that and MORE. Asiago is perfect for snacking – grab a slice with a cracker and you’re in pure heaven.  

YUM.

stuffed shells

The Stella Asiago is aged for 12 months, giving it a super robust, sharp flavor.

You have to try it – it’s absolutely wonderful.  

asiago pizza stuffed shells

Now, if you’re looking for a top notch dinner idea to get you through the next few months – one that everyone will love, I’ve got you today. This has all the flavor of pizza stuffed into pasta shells and baked until cheesy and melty. 

asiago pizza stuffed shells

The filling is loaded with ricotta cheese, lots of herbs and spices and tons of freshly grated Stella Aged Asiago. It gets blanketed with marinara (use your favorite jarred version or go for homemade!), and then covered with more Asiago Cheese. I like to top mine with mini pepperoni pieces.  

However! What do you love on your pizza? You can add your favorite toppings to that.   

Throw on some roasted red peppers, even some mushrooms. Whatever toppings you love, add them to the top of your shells before baking. 

asiago pizza stuffed shells

Then we wait. And bake. And we’re rewarded with something gooey and saucy and loaded with cheese. It’s warm and comforting but comes together pretty quickly. You can also make this meal ahead of time, stick it in the fridge and bake it when you’re ready. I mean, those are the best kind, right?!  

Right. 

asiago pizza stuffed shells

This dish freezes well too. Stuffed shells are a great meal to bring to family and friends and heck, if you just have leftovers for yourself? They reheat beautifully.  

asiago pizza stuffed shells

I live for good pizza, but this is a unique yet easy twist on a favorite that elevates your weeknight dinner.

Serve it with a house salad and you’ll be the happiest!  

asiago pizza stuffed shells

Pizza Stuffed Shells

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Asiago Pizza Stuffed Shells

These asiago pizza stuffed shells are the most comforting meal! Super easy to make with all the flavors of pizza. Delish!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 cup of your favorite marinara sauce
  • ½ pound jumbo pasta shells, cooked (about 18 shells)
  • 2 cups ricotta cheese
  • 1 large egg
  • 8 ounces Stella Aged Asiago Cheese, freshly grated
  • 4 ounces mozzarella cheese, freshly grated
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of crushed red pepper flakes
  • ¼ cup mini pepperoni

Instructions

  • Preheat the oven to 350 degrees F. Pour ½ cup of marinara sauce in the bottom of a 9x9 inch baking dish (or a 9-inch round pie plate).
  • Cook the jumbo pasta shells according to the directions on the package.
  • In a large bowl, stir together the ricotta cheese, egg, all but ¼ cup of the Stella Aged Asiago, all but ¼ cup of the mozzarella, the basil, oregano, salt, pepper and pepper flakes.
  • Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni.
  • Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!

asiago pizza stuffed shells

So cheesy!

The post Asiago Pizza Stuffed Shells. appeared first on How Sweet Eats.

The Pizza Roll Up Lunch Box

The heat is getting to me, y’all! So last week I sat down and brainstormed some no-cook lunch boxes, or meal preps that I can keep in the fridge for quick meals over the next couple of months. I’ll be posting these lunch box ideas over the next few weeks, the first being this Pizza […]

The post The Pizza Roll Up Lunch Box appeared first on Budget Bytes.

The heat is getting to me, y’all! So last week I sat down and brainstormed some no-cook lunch boxes, or meal preps that I can keep in the fridge for quick meals over the next couple of months. I’ll be posting these lunch box ideas over the next few weeks, the first being this Pizza Roll Up Lunch Box. These easy no-cook lunch boxes make great “brown bag” lunches for the work week, especially for those of you who don’t have access to a refrigerator or microwave during your work day. Just pop one of these in an insulated lunch pack and you’re good to go!

This one goes out to everyone who grew up eating those pizza lunchables. ;)

Four rectangular glass containers with pizza roll ups, green bell pepper, and a dipping cup of pizza sauce.

There is no “one size fits all” lunch box

We all need different amounts of food, so make sure you flex your lunch box up or down to fit your appetite. Here are some other things you can add to this pizza roll up lunch box to beef it up, if you need more!

  • Add an apple, orange, or yogurt cup on the side for dessert
  • Add an extra layer of turkey, ham, or salami sliced deli meat to the roll up
  • Add a layer of caramelized onions to the wrap
  • Spread ricotta cheese on the tortilla in place of pesto (option drizzle pesto on the ricotta and have both!)
  • Add a few banana pepper rings inside the roll up
  • Pack a simple green salad on the side

There are an endless number of toppings you could add to your roll up, but just be careful with “chunky” ingredients that may make it hard to keep the roll up closed.

How long do the lunch boxes last?

You can keep these lunch boxes in the refrigerator for 4-5 days. Longevity may vary depending on the conditions inside your refrigerator and freshness of your ingredients.

What containers do you use?

These are Pyrex glass containers, and small metal dipping cups (both are linked in the bottom of the recipe card below). I have the dipping cups in the glass containers in the photos, but they are actually taller than the container and would need to be packed outside the glass container for it to be closed properly.

Three pizza roll up lunch boxes lined up in a row

 
Three pizza roll up lunch boxes lined up in a row

The Pizza Roll Up Lunch Box

These easy pizza roll up lunch boxes are a great no-cook lunch idea for your work week. No reheating required for this lunch meal prep!
Total Cost $5.64 recipe / $1.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 598.05kcal
Author Beth - Budget Bytes

Ingredients

  • 4 large tortillas (burrito size) $0.65
  • 1/4 cup basil pesto $0.55
  • 8 slices provolone cheese $1.19
  • 36 slices pepperoni $0.97
  • 4 cups fresh spinach $0.32
  • 1/2 cup pizza sauce $0.43
  • 2 green bell peppers $1.53

Instructions

  • Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.
  • Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.
  • Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.
  • Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.

Nutrition

Serving: 1box | Calories: 598.05kcal | Carbohydrates: 44.18g | Protein: 26.3g | Fat: 35.15g | Sodium: 1509.63mg | Fiber: 5.08g

Want more cold lunch ideas? Check out our No-Reheat Meal Prep category!

A pizza roll up being dipped into a small cup full of pizza sauce

How to Make Pizza Roll Up Lunch Boxes – Step by Step Photos

pesto, provolone, and pepperoni on a tortilla

Spread 1 Tbsp of pesto over each tortilla. Lay two pieces of provolone and about 9 pepperoni on one half of the tortilla.

spinach added to the tortilla

Sprinkle one handful of spinach over each tortilla.

Rolled up and sliced tortilla on a cutting board with a knife

Roll up the tortilla, making sure to roll as tightly as possible. Slice the roll into one-inch sections. The two end pieces might not stay rolled, but as long as the roll is seam-side down, the rest should stay rolled.

Finished pizza roll up lunch boxes

Place the sliced roll-ups in your containers. Cut two green bell peppers into strips and divide them among the four containers. Place 2 Tbsp pizza sauce into four small containers. Pack up your boxes and refrigerate up to 5 days!

The post The Pizza Roll Up Lunch Box appeared first on Budget Bytes.

Pizza Pasta Salad

This is kind of just like a basic Italian pasta salad, but I’m calling it “Pizza Pasta Salad” because this is how I use my leftover pizza toppings. Haha! When you buy a jar of peppers, olives, or any other pizza toppings, it’s always way too much for one pizza, so I repurpose all the […]

The post Pizza Pasta Salad appeared first on Budget Bytes.

This is kind of just like a basic Italian pasta salad, but I’m calling it “Pizza Pasta Salad” because this is how I use my leftover pizza toppings. Haha! When you buy a jar of peppers, olives, or any other pizza toppings, it’s always way too much for one pizza, so I repurpose all the pizza toppings in a pasta salad the next day. And the best part is that this Pizza Pasta Salad is another one of those great “refrigerator salads” that hold up well for days, so you can keep munching away happily throughout the week!

Repurposed Pizza Topping Pasta Salad

Overhead view of a serving bowl full of pizza pasta salad, wooden spoons on the side

What’s In Pizza Pasta Salad?

Whatever you want! Ha! That’s the beauty of this one. In my pizza pasta salad I included mozzarella, pepperoni, green bell pepper, black olives, red onion, and banana peppers. Here are some other things that would be awesome in this pasta salad:

  • Bacon
  • Grape tomatoes
  • Jalapeños
  • Spinach
  • Green Olives
  • Ham
  • Salami
  • Pesto
  • Feta
  • Fresh herbs (oregano, basil, parsley)
  • Mushrooms (marinated mushrooms would be even better)
  • Artichoke hearts

Honestly, the only thing I probably wouldn’t put in my pizza pasta salad is pineapple. While I am a pineapple-pizza fan (sorry-not-sorry), I don’t think it would be very good in this pasta salad.

What Dressing Do you Use?

In the recipe below I’ve included a homemade Italian dressing with grated Parmesan cheese. If you want to take a short cut and use a store bought dressing, I suggest some sort of Italian dressing or Caesar dressing (non-creamy style), and if it doesn’t have Parmesan already in it, I would add some. The Parmesan cheese really adds some oomph to this pizza pasta salad.

Can I Use a Different Pasta?

Absolutely! This recipe is endlessly versatile. You can use any short shaped pasta, like bowtie, penne, or even shells. While you can use a long shape pasta like spaghetti, that type tends to be difficult to stir chunky objects into (they like to fall to the sides or bottom of the bowl). This recipe should also work fine with whole wheat or gluten free pasta.

How Long Does Pizza Pasta Stay Good?

This pasta salad is very refrigerator friendly and will last about 4-5 days in your refrigerator. That means it’s great for your weekly meal prep!

Love refrigerator salads as much as I do? Check out my round up of 19 Refrigerator Salads for Eating Healthy on the Go!

Close up of a large spoonful of pizza pasta salad on a wooden spoon, bowl in the background

 
Close up of a serving bowl of pizza pasta salad, a wooden spoon in the side
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Italian Pizza Pasta Salad

Repurpose your leftover pizza toppings into this deliciously simple Italian style pizza pasta salad. Including a simple homemade Italian dressing!
Total Cost $7.98 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 1 cup each
Calories 394.33kcal
Author Beth - Budget Bytes

Ingredients

Homemade Italian Dressing

  • 1/2 cup olive oil $0.84
  • 1/4 cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Pasta Salad

  • 1 lb. rotini pasta $1.00
  • 3 oz. pepperoni $1.25
  • 4 oz. mozzarella $1.15
  • 1 green bell pepper $0.89
  • 1/4 cup red onion $0.11
  • 1/2 12oz. jar banana pepper rings $1.00
  • 1/2 4oz. can sliced black olives $0.70

Instructions

  • Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.
  • Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.
  • While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.
  • When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
  • Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1cup | Calories: 394.33kcal | Carbohydrates: 44.11g | Protein: 10.01g | Fat: 19.61g | Sodium: 385.08mg | Fiber: 2.18g

Scroll down to see the step by step photos!

Close up of a serving bowl of pizza pasta salad, a wooden spoon in the side

How to Make Pizza Pasta Salad – Step by Step Photos

A jar of homemade Italian dressing with a spoon lifting a bit out of the jar

Make the Italian dressing first, so the flavors have a few minutes to blend. Add ½ cup olive oil, ¼ red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan cheese to a bowl or jar. Either whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.

Cooked rotini pasta in a colander

Cook one pound of rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to shake off excess water.

Mozzarella and pepperoni on a cutting board

While the pasta is cooking and cooling, prepare the rest of the pasta salad ingredients. Chop 4oz. mozzarella into small cubes and cut 3oz. (half of a 6oz. package) pepperoni into half rounds or quarter rounds.

Bell pepper, red onion, black olives, and banana peppers on a cutting board

Dice one green bell pepper and about ¼ cup red onion. Drain ½ of a 12oz. jar banana pepper rings, and ½ of a 4oz. can sliced black olives. 

Pasta salad ingredients in a bowl

Once the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the pepperoni, mozzarella, green bell pepper, red onion, banana peppers, and black olives to the bowl. Toss these ingredients together.

Shaken jar of dressing held over the bowl of pasta salad.

Give the dressing one last stir or shake…

Italian dressing being poured over pasta salad

Then pour the dressing over the pasta salad.

Tossed pizza pasta salad in a large bowl

Toss the salad again until everything is well coated in dressing. Serve immediately or refrigerate until ready to eat!

Overhead view of pizza pasta salad in a serving bowl with wooden salad utensils on the side

The post Pizza Pasta Salad appeared first on Budget Bytes.

Detroit-Style Pepperoni and Pickled Pepper Pan Pizza

A Detroit-style pizza is characterized by its thick, chewy crust with bits of crunchy cheese caramelized around the edges. Here we’ve topped it with a savory and tangy mix of pepperoni and two kinds of pickled peppers. When you’re craving a hearty pizza with a thick and chewy crust, look no further than Motor City, […]

A Detroit-style pizza is characterized by its thick, chewy crust with bits of crunchy cheese caramelized around the edges. Here we’ve topped it with a savory and tangy mix of pepperoni and two kinds of pickled peppers.

When you’re craving a hearty pizza with a thick and chewy crust, look no further than Motor City, USA.

Detroit-style pan pizza styled in harsh light topped with pepperoni and pickled peppers.

Peter Piper picked a peck of pickled peppers and put them on a pan pizza with some perfectly puckered pepperoni.

Now that’s one tongue-pleasing tongue twister.

Lifting a slice of pan pizza out of the pan, showing the pockets of melted cheese in the crust.

Detroit-style pizza is a lot like what some may call Sicilian style or grandma pizza (in fact I’d call Detroit-style pizza the descendent of Sicilian pizza), with a thick chewy crust baked to crispy perfection in a rectangular pan. Toppings will run the gamut as will the order in which they are layered (some call for meat first and then cheese, some dribble a few ‘racing stripes’ of sauce over the meat and cheese, while others, myself included, prefer the more traditional sauce-meat-cheese schematic).

But whatever you call it and however you assemble it, there’s no denying it is downright delicious.

One characteristic of this particular recipe versus other kinds of pizza is the addition of extra cubes of mozzarella cheese pressed right into the crust, resulting in pockets of melty cheese that caramelize to a crisp where they meets the edges of the hot pan. While the original recipe has more cheese cubes on top, we liked it better with shredded cheese on top.

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Baked Pizza Chicken

One of the coolest things about having been blogging for over ten years is seeing how my cooking style and skills have changed through this experience. One of my first recipes to go viral was my Pepperoni Stuffed Chicken. It was a tasty recipe for sure, but way too much work for current day Beth. […]

The post Baked Pizza Chicken appeared first on Budget Bytes.

One of the coolest things about having been blogging for over ten years is seeing how my cooking style and skills have changed through this experience. One of my first recipes to go viral was my Pepperoni Stuffed Chicken. It was a tasty recipe for sure, but way too much work for current day Beth. 😅 This Baked Pepperoni Chicken is an easier, just as delicious interpretation of pizza-style chicken. It’s perfect for weeknight dinners and holds up in the refrigerator for meal preps. Hopefully you’ll appreciate the lack of breading, stuffing, and frying in this newer version as much as I did.

Close up of Baked Pizza Chicken on a plate with salad and garlic bread, the chicken cut into pieces.

How to Serve Baked Pizza Chicken

I plated my Baked Pizza Chicken with some Homemade Garlic Bread and simple salad of spring mix with light coating of Italian dressing. I like to keep my side dishes simple so that dinner doesn’t get over complicated. Bonus: you can bake the garlic bread in the oven during the last 5 minutes or so that the chicken cooks.

You could also serve your pizza chicken over a bed of pasta with red sauce. 

Another fun way to eat this Baked Pizza Chicken would be to make a sort of chicken sandwich out of it. Put it on a roll with a little extra pizza sauce, maybe some sliced red onion, and treat it like a meatball sandwich!

Is Fresh Mozzarella a Must?

Fresh mozzarella (the type packed in water) definitely works best because it melts so beautifully, but it can be pricey. If you’re lucky enough to live near an Aldi, you can get it for a steal, like I did. If you can’t get fresh mozzarella for a good price the next best is full-fat mozzarella (not packed in water). And as a last resort, you can use part-skim mozzarella. Part-skim is dryer and does not melt as smoothly, but it will work in a pinch.

Can I Add Other Toppings?

Sure! If you want to add more than just pepperoni, I suggest chopping the toppings up in to very small pieces so they kind of get stuck in the cheese and don’t fall off. Red onion would be awesome, as would black olives and maybe some finely diced bell pepper.

Front view of a piece of Baked Pizza Chicken on a plate with salad and garlic bread.

 

Baked Pizza Chicken

This easy Baked Pizza Chicken is the perfect fast and easy weeknight dinner. The chicken cooks quickly and always stays tender and juicy!

  • 1 Tbsp Italian seasoning blend ($0.30)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp salt ($0.01)
  • 2 Tbsp olive oil ($0.32)
  • 2 boneless, skinless chicken breasts (about 2/3 lb. each) ($7.64)
  • 1/4 cup pizza sauce ($0.17)
  • 4 oz. fresh mozzarella ($1.33)
  • 8 slices pepperoni ($0.23)
  1. Preheat the oven to 400ºF. In a small bowl, stir together the Italian seasoning blend, garlic powder, salt, and olive oil.

  2. Place the chicken breasts on a cutting board and cover with a piece of plastic wrap to prevent splatter. Use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4-inch thick. Cut each chicken breast in half to make two equal sized pieces.

  3. Place the chicken breasts in a shallow baking dish or on a baking sheet, making sure they have at least an inch of space around them. Spread the oil and herb mixture over the surface of each piece of chicken.

  4. Bake the chicken in the fully preheated 400ºF oven for 15 minutes. While the chicken in baking, slice the mozzarella.

  5. After 15 minutes, remove the chicken from the oven. Spread 1 Tbsp pizza sauce over the surface of each piece. Next top each piece with about 1oz. mozzarella and two slices of pepperoni.

  6. Return the chicken to the oven and bake for 5-7 minutes more, or until the internal temperature of the chicken reaches 165ºF. Remove from the oven and serve.

Scroll down to see the step by step photos!

A fork taking a piece of Baked Pizza Chicken from the plate with chicken, garlic bread, and salad.

Step by Step Photos

Italian herb and oil mixture

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp Italian seasoning blend, 1/8 tsp garlic powder, 1/8 tsp salt, and 2 Tbsp olive oil.

Chicken breasts on a cutting board covered with plastic with a rolling pin on the side.

Place two boneless skinless chicken breasts (about 2/3 lb. each)on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4-inch thick. This helps the chicken cook quickly and evenly in the oven.

Chicken breasts cut into two pieces

Since 2/3 pound is a LOT of chicken per serving, I always cut my chicken breasts in half. I like to cut on a diagonal to make two pieces that are similar in shape to the original piece.

Chicken coated in herbs and oil in a baking dish.

Place the chicken pieces in a shallow baking dish or baking sheet, making sure there’s about an inch of space all around. Coat the chicken pieces in the Italian herb and oil mixture. Bake the chicken for 15 minutes in the preheated 400ºF oven. While the chicken is baking, slice 4 oz. of fresh mozzarella.

Pizza sauce being spread over the baked chicken pieces.

After 15 minutes, take the chicken out and add about 1 Tbsp pizza sauce to each piece. Spread the sauce over the surface of the chicken.

Mozzarella and pepperoni added to the chicken pieces.

Next, add about 1 oz. fresh mozzarella to each piece of chicken, then finish each with two slices of pepperoni. 

Baked Pizza Chicken with melted mozzarella and an instant read thermometer showing 163 degrees.

Return the chicken to the oven and bake for an additional 5-7 minutes, or until the mozzarella is melted and the internal temperature of the chicken reaches 165ºF. Mine was at 163ºF after 5 minutes, so I gave it 1-2 more minutes in the oven. The total cooking time will depend on the size of your chicken pieces and how long the chicken was out of the oven while adding the toppings. 

Two plates with Baked Chicken Pizza, salad, and garlic bread next to a cutting board with more garlic bread.

Then your Baked Pizza Chicken is ready to serve! Dig in and enjoy that juicy chicken, melty mozzarella, flavorful Italian herbs, and spicy pepperoni!

Front view of a piece of Baked Pizza Chicken cut into pieces on a plate.

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