A friend of mine brought these to a Super Bowl party about eight years ago and I’ve been making them ever since. Easy fix. She called them cheeseburger cups, and the name stuck in my head even though I’ve never made them exactly the same way twice. The pizza dough is the move here: it’s soft, holds the filling without splitting, and bakes up with a satisfying chew around the edges. Every kid at every party eats them. Every adult does too, and most people have a second before they admit they’re going to have a second.
How to Make Cheeseburger Bites
Season the beef generously
Salt, pepper, and cayenne go directly into the beef as it cooks. The seasoned salt like Lawry’s is optional but gives it that slightly retro, slightly moreish quality. Cook it until genuinely browned, not just gray. Simple enough. Color in the beef means flavor in the bite.
Don’t overfill the cups
One to two tablespoons of filling per cup is plenty. Pack them too full and the dough can’t seal at the top and the filling bubbles over. Press the dough up the sides of each muffin cup so there’s enough to fold over or pinch at the top if you want them enclosed. 
Cheddar and condiments
Add the cheese in the last few minutes of baking so it melts without browning too fast. Serve ketchup and mustard on the side for dipping. Pepper jack works well if you want a little heat running through each bite.
Cheeseburger Bites
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free, Omnivore
Description
Mini cheeseburgers baked in a muffin tin! Perfect for a fun appetizer or kid-friendly meal.
Ingredients
- 1 lbs (454 g) ground beef
- 0.5 cups (118 ml) red bell pepper, diced
- 0.25 cups (59 ml) onion, diced
- 1 package (1 tbsp per cup) shredded cheddar cheese
- dash salt or seasoned salt like Lawrys
- dash pepper
- dash cayenne pepper (optional)
- 13.8 oz (391 g) Pillsbury pizza dough, unrolled & divided into 12 squares
- non-stick cooking spray
- ketchup
- mustard
Instructions
- Preheat oven to 350°F (177°C).
- Prepare a regular-sized muffin pan with non-stick spray.
- In a large skillet, season ground beef with salt and pepper. Cook over medium-high heat until browned.
- Add onions and red bell pepper; cook for 3 minutes.
- Sprinkle with cayenne pepper; re-season with salt and pepper if needed.
- Place each pizza dough square into a muffin cup.
- Add 1-2 tablespoons of ground beef mixture to each cup. Top with 1 tablespoon of shredded cheddar cheese.
- Bake for 15 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
- Remove from muffin pan and let cool on a wire rack.
Notes
- For easier handling, slightly chill the ground beef mixture before filling the dough cups.
- Substitute Monterey Jack or pepper jack cheese for a different flavor profile.
- To prevent soggy bottoms, ensure the muffin tin is well-greased and the pizza dough is not overly thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I use crescent roll dough instead of pizza dough?
Yes, crescent dough works and gives a slightly flakier, more buttery cup. Pinch the perforated seams together before cutting into squares so the dough holds its shape.
How do I keep the dough from getting soggy on the bottom?
Drain the cooked beef mixture well and spray the muffin tin generously with non-stick spray. Don’t overfill the cups; one to two tablespoons of filling is enough.
Can I make these ahead for a party?
Bake them fully, let them cool, and store in the fridge for up to two days. Reheat in a 325 degree oven for 8 to 10 minutes. They crisp back up well and the cheese re-melts nicely.
