From Cleo Coyle: My husband and I love this tasty alternative to high-calorie, high-carb pizza. The inspiration for our recipe began with an Italian company called Kono Pizza, which invented the idea of on-the-go pizza served in a cone.
Honestly, when Marc and I learned about pizza served like an ice cream cone, our jaws dropped. Once we got over the shock, however, we began to have fun thinking up ways to write something like it into one of our Coffeehouse Mysteries, and this lighter, low-carb, gluten-free version was born.
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Our technique for making these Mini Pizza Cones is a versatile one. Once you see how we stuff and cook them, you can create your own versions using your favorite fillings. Try a Tex-Mex version with a spicy meat filling, for example, or go fully vegetarian.
These babies are kid-friendly, too, fun to make and eat. So whether you serve them with wine as a tasty adult appetizer or just nosh on them as a lighter alternative to high-calorie pizzas, we hope you'll eat with joy.
~ Cleo
🍕 Cleo's Mini Pizza Cones
Low-Carb & Gluten-Free
Our Mini Pizza Cones are are fun to make, low in carbs, and packed with nutrition. Although we're sharing our favorite flavor combo today, our foolproof technique will allow you to make them any way you like, with your own favorite fillings. You might try chopped mushrooms, pepperoni, anchovies, olives, or eggplant. Go fully vegetarian or try a Tex-Mex version with a spicy meat filling. Now let's get our Mini Pizza Cones on! ~ Cleo
Ingredients:
(1) Sweet Mini Peppers
(2) Shredded Cheese - We use mozzarella
(3) Raw Ground Meat, well-seasoned - We use Italian sweet sausage. It's already seasoned, and we love the taste, but you can use any ground beef, chicken, pork, or turkey, just be sure to season it or the results may be bland. See our seasoning suggestions at the end of the recipe.
HOW MUCH? - USE THIS BASIC RATIO:
For every 5 peppers, use
3 ounces of meat &
1 ounce of cheese.
Directions: Cut the tops off your mini peppers and scrape out the seeds to create a clean, hollow interior. Fill with layers of sausage (or seasoned ground beef, turkey, pork, or chicken) and shredded cheese, finishing with the cheese. Bake them in a 350 degree F. oven. Here's how...
BEST CHOICE: MUFFIN PANS!
Stack filled mini peppers in an upright position, inside foil-lined muffin cups. Bake for approximately 35 to 50 minutes. The time will depend on your oven and how cooked you’d like your peppers.
NOTE: Because the melting cheese topping the peppers may spill a bit inside your oven, place an old baking sheet on the rack below the muffin pan. (Do not put the flat pan directly under the muffin pan, or the heat will not circulate properly around the pan.)
When is it done cooking? The sausage should no longer be pink and an instant read thermometer should register a reading of at least 160° Fahrenheit when stuck deep into the sausage filling. (Ground chicken and turkey should be cooked to 165° Fahrenheit.)
Another option (not as good) Sheet Pan: On a flat, foil-covered pan, cook for (40 minutes total) 20 minutes on one side, then turn and cook another 20. But see my note below...
SERVE: These poppers are great as is, but to complete the pizza taste, you can serve with a dipping sauce of warm marinara or your favorite tomato sauce.
SEASONING YOUR MEAT: If you like, you can use raw ground meat, chicken, turkey, or a plant-based vegetarian meat instead of Italian sweet sausage, just be sure to season up your meat or the final peppers may taste bland. Using clean hands, blend the raw ground meat in a bowl with a mix of Italian seasonings, including: oregano, basil, rosemary, garlic powder, onion powder, salt, pepper, and a pinch of red pepper flakes. Stuff the peppers and bake as directed in the recipe.
F o o d i e
P h o t o s
Eat (and read) with joy!