Description
Fiery mini muffin tin appetizers with ghost pepper-infused ground beef, melted cheese, and flaky pizza dough. Handle with care!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 ghost pepper, finely minced (use gloves and caution!)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup crumbled blue cheese (optional, for a tangy kick)
- 1 package (13.8 oz) refrigerated pizza dough
- 2 tablespoons olive oil
- 1 egg, beaten (for egg wash)
- Sesame seeds, for topping (optional)
- Dipping sauces of your choice (ranch, blue cheese, sriracha mayo recommended)
Instructions
- Handle the ghost pepper with extreme care! Wear gloves to protect your skin. Finely mince the ghost pepper. Remember, a little goes a long way, so start with a small amount and adjust to your spice preference. If you’re unsure, start with half the pepper and taste the mixture before adding more.
- In a large bowl, combine the ground beef, minced ghost pepper, diced onion, minced garlic, smoked paprika, garlic powder, cayenne pepper (if using), black pepper, and salt.
- Using your hands (still wearing gloves!), thoroughly mix all the ingredients until well combined. Be careful not to overmix, as this can make the beef tough.
- Heat the olive oil in a large skillet over medium heat.
- Add the seasoned ground beef mixture to the skillet and cook, breaking it up with a spoon, until the beef is browned and cooked through. Make sure there are no pink spots remaining.
- Drain off any excess grease from the skillet. This will help prevent the bites from becoming soggy.
- Remove the skillet from the heat and let the ground beef mixture cool slightly.
- Once the mixture has cooled enough to handle, stir in the shredded cheddar cheese and crumbled blue cheese (if using). Make sure the cheese is evenly distributed throughout the beef mixture.
- Preheat your oven to 375°F (190°C).
- Lightly grease a mini muffin tin. This will prevent the bites from sticking and make them easier to remove after baking.
- On a lightly floured surface, unroll the refrigerated pizza dough.
- Using a pizza cutter or a sharp knife, cut the pizza dough into small squares, approximately 2×2 inches. You should get around 24-30 squares, depending on the size of your pizza dough.
- Gently press each square of pizza dough into the mini muffin tin cups, forming a small cup shape. Make sure the dough covers the bottom and sides of each cup.
- Spoon a generous amount of the ghost pepper cheeseburger mixture into each pizza dough cup. Don’t overfill the cups, as the filling will expand slightly during baking.
- In a small bowl, whisk the egg with a tablespoon of water to create an egg wash.
- Brush the edges of the pizza dough with the egg wash. This will help them brown nicely in the oven.
- Sprinkle sesame seeds over the top of each bite (optional).
- Place the mini muffin tin in the preheated oven and bake for 15-20 minutes, or until the pizza dough is golden brown and the filling is bubbly and heated through.
- Keep a close eye on the bites while they are baking to prevent them from burning. The baking time may vary depending on your oven.
- Once the bites are done, remove the mini muffin tin from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve the ghost pepper cheeseburger bites warm with your favorite dipping sauces. Ranch dressing, blue cheese dressing, and sriracha mayo are all excellent choices.
Notes
- Spice Level: The heat level of these bites is intense due to the ghost pepper. Adjust the amount of ghost pepper to your personal preference. If you’re sensitive to spice, start with a very small amount or substitute with a milder pepper like a jalapeno or serrano. You can also remove the seeds and membranes from the ghost pepper to reduce the heat.
- Cheese Options: Feel free to experiment with different types of cheese. Pepper jack cheese would add an extra kick, while Monterey Jack or provolone would offer a milder flavor.
- Meat Alternatives: If you’re not a fan of ground beef, you can substitute with ground turkey, ground chicken, or even a plant-based ground meat alternative.
- Dough Variations: Instead of refrigerated pizza dough, you can use crescent roll dough or even puff pastry for a different texture.
- Vegetarian Option: For a vegetarian version, substitute the ground beef with cooked lentils or crumbled tofu. Add some chopped vegetables like bell peppers, mushrooms, or zucchini to the filling.
- Make Ahead: You can prepare the ghost pepper cheeseburger mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the bites, simply assemble them and bake as directed.
- Freezing: These bites can be frozen for later enjoyment. After baking, let them cool completely. Then, place them in a freezer-safe bag or container and freeze for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Serving Suggestions: These ghost pepper cheeseburger bites are perfect for parties, game day gatherings, or as a spicy appetizer. Serve them with a variety of dipping sauces to cater to different spice preferences. Consider offering a cooling dipping sauce like ranch or sour cream to balance the heat.
- Safety First: Always wear gloves when handling ghost peppers or other extremely hot peppers. Avoid touching your eyes or face while working with them. Wash your hands thoroughly with soap and water after handling the peppers. Keep ghost peppers out of reach of children and pets.
- Prep Time: 25 minutes
- Cook Time: 20 minutes