Pizza muffins

Let water, a little sugar and the yeast get foamy in the bowl; add the all-purpose flour, olive oil and salt.

Knead in the mixer three to five minutes once it comes together, until smooth and elastic; it may stick to the bottom but should clear the sides.

Scrape down the bowl, cover, and let double in size, about an hour or a little less.

On a floured surface roll into a roughly seven by fifteen inch rectangle.

Spread about half a cup of marinara modestly, then pepperoni (cook any vegetables first), basil leaves, shredded low-moisture mozzarella and a little Parmesan.

Roll up from the long end into a long, skinny tube, tucking the dough over the filling.

Cut into 12 equal slices and place cut side down in a greased non-stick 12-cup muffin tin or paper liners.

Cover very lightly with plastic wrap and let them puff until they fill the cups and rise a little above the edge.

Top with a little extra sauce and cheese.

Bake in a 375 degree oven about 20 minutes until puffed, golden and set in the center.