Pizza Bagels (with Cheese, Sausage and Peppers)
Crispy mini bagels topped with tangy pizza sauce, gooey mozzarella, savory Italian sausage, and sweet bell peppers—an easy, fast snack or weeknight meal.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- sharp knife
- cutting board
- Small skillet or frying pan
- Spoon or spatula
- Cheese grater (optional)
- Oven mitts
Ingredients
- 4 mini bagels or 2 regular bagels, halved
- 1/2 cup pizza sauce or tomato sauce
- 1 1/2 cups mozzarella cheese grated, preferably freshly grated
- 1/2 lb Italian sausage cooked and crumbled
- 1/2 cup bell pepper diced (red and/or green)
- 24 pieces mini pepperoni slices optional but recommended
- 1 tbsp olive oil for browning sausage (if needed)
- 1 tsp garlic powder
- 1 tsp Italian seasoning plus more to taste
- arugula optional, for serving
- balsamic glaze optional, for drizzling
- red pepper flakes optional, for heat
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Cook the Italian sausage in a small skillet over medium heat until browned and cooked through, breaking it into crumbles. Drain excess fat. (If already cooked, warm briefly.)
- Slice the mini bagels in half and arrange them cut-side up on the prepared baking sheet.
- Spread about 1–2 tablespoons of pizza sauce over each bagel half. Lightly dust with garlic powder.
- Top each bagel half with mozzarella cheese, then add crumbled sausage, diced bell peppers, and mini pepperoni (if using). Sprinkle with Italian seasoning.
- Bake for 10–12 minutes, or until the cheese is bubbly and the bagel edges are golden. For deeper browning, broil for 30–60 seconds at the end (watch closely).
- Cool for 2–3 minutes before serving. Garnish with arugula, a drizzle of balsamic glaze, and/or red pepper flakes if you like.
Notes
Make-ahead/freezer: Bake, cool completely, wrap individually, and freeze up to 3 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.
Refrigerate leftovers up to 4 days; reheat at 350°F (175°C) for 8–10 minutes to re-crisp.
Variations: Swap sausage for pepperoni, cooked ground beef, chicken, or load up with veggies like mushrooms, onions, and olives.
Refrigerate leftovers up to 4 days; reheat at 350°F (175°C) for 8–10 minutes to re-crisp.
Variations: Swap sausage for pepperoni, cooked ground beef, chicken, or load up with veggies like mushrooms, onions, and olives.
Nutrition
Calories: 540kcal | Protein: 24g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 1150mg