Pizza Cones

Pizza Cones
Pizza Cones


Pizza Cones

Pizza bites are the perfect snack for your next game day. Whether you’re tailgating or cheering your team on from home, everyone will want a bite of these Pizza Cones. Use paper cups to help shape the cone, but you can also use foil-wrapped ice cream cones as the mold.

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  • 13.8-ounce can refrigerated classic pizza crust, such as Pillsbury™
  • 24  frozen cooked mini meatballs, thawed, cut in half
  • 14-ounce jar pizza sauce
  • 3½-ounce package pepperoni slices
  • ¾  Cup  yellow or green bell pepper, finely chopped
  • ¾  Cup  shredded pizza cheese (about 3 ounces)


Unroll the dough on a work surface. Using a rolling pin, roll the dough out to a 20-by-15-inch rectangle. Cut into 12 5-inch squares. Wrap 1 dough square around each cup, and press to seal the edges. Repeat for the remaining pieces of dough. Trim any excess dough at the bottom of each cup.

Place on a large cookie sheet, open ends down. Bake on the lowest oven rack until light golden brown, 8 to 10 minutes. When cool enough to touch, remove and discard the foil-covered paper cones.

Place half a meatball in the bottom of each cone. In a large bowl, mix ¾ cup of the pizza sauce, the pepperonis, bell pepper, and remaining meatball halves. Microwave uncovered on High until hot, 2 to 4 minutes. Spoon about ¼ cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with the remaining pizza sauce.

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.