First, let me start off by saying I’ve now made these with both the Chebe Cheese Bread mix AND the Chebe Pizza Crust mix. They both work and taste great, but overall I prefer the consistency working with the Chebe Cheese Bread mix better – just keep that in mind if purchasing the mix specifically for these.
The great thing about Chebe mixes are they are naturally gluten-free and allergy friendly. They’re fairly inexpensive too – Only $2.99 at my local grocer! Which makes them great for baking projects like this or for making sandwich breads too.
To make your Chebe Pizza Muffins:
Preheat oven to 350 degrees. Spray your muffin tin with cooking spray and set aside.
Prepare dough, per package instructions. I always add the “suggested sharp cheese” to the doughy mix, as well.
Taking about a 2″ piece of dough, lightly stuff it into the bottom of your muffin pan.
Top with a tsp of marinara and shredded cheese of choice.
Using the rest of the dough, distribute amongst the cups creating a “top” for each of the cups and lightly stuffing it in around the edges so that the top & bottom dough pieces will be able to bake together when cooked.
I recommend using this method because if you’ve used Chebe mixes before you know that the consistency is not the same to work with as your typical “doughs” so you can’t just create a pocket and cover easily. I’ve tried – it was messy. LOL
Sprinkle with some additional cheese the very tops and bake for for 18-20 minutes.
I choose not to bake my in my silicon cups just in a silicon muffin pan. After they’ve cooled, I move them into individual cups for storing/ keeping. This makes them easy for grab & go! I can just grab one cup from the freezer as needed.
We baked this batch over the weekend and I keep them in an airtight container in the freezer.
This morning, knowing I wanted one for her lunch tomorrow, I pulled one from the freezer and placed into the fridge.
The silicon cups are perfect if you and/or your kiddos have access to a micrwave at lunch to heat it up!
In the AM before school, I’ll pop it into the microwave before sending her off to school just to give it a fresh “reheat” so she can enjoy at room temperature (which she loves – she’d eat it cold even. lol, her teacher actually has a mircowave in the classroom she will let the kiddos use – with her help of course – if they ever want to heat up foods).
Let’s face it, we all know that allergy friendly and gluten free breads can be expensive. We also don’t always have time to b…