How To Make Pizza Cones (with Pepperoni and Ricotta)

Pizza cone on table with cheese oozing out.

How To Make Pizza Cones (with Pepperoni and Ricotta)

Course: Appetizer, Snack

Cuisine: American, Italian

Prep Time: 25

Cook Time: 12

Total Time: 37

Servings: people

Calories: 454kcal

Author: Aleka Shunk

Cost: $9

These Easy Pepperoni Pizza Cones are a fun party appetizer! Stuffed with three cheeses and pepperoni, your guests will RAVE over these!

Print Recipe

Equipment

Waffle Cone
Tin foil

Ingredients

1 13.8 oz Tube Pillsbury Classic Pizza Crust (or homemade pizza dough)

Pizza Cone Filling

½ Cup Ricotta Cheese
½ Cup Mozzarella Cheese (grated)
1 tablespoon Parmesan Cheese
3 oz. Pepperoni
⅛ Tsp. Garlic Powder
⅛ Tsp. Onion Powder
⅛ Tsp. Salt
1 Large Egg
Tomato Sauce For Dipping
1 Waffle Cone + Tin Foil (for making cone molds)

Instructions

Preheat oven to 400° F.
Using your sugar cone mold, wrap 1-2 pieces of tin foil around ¾ of the cone and press firmly. The foil should form a tight mold that is sturdy when pulled off. Repeat 6 more times until you have 7 foil cone molds. Set aside.
Unroll your Pillsbury crust dough. (If using homemade dough, roll your dough out ¼" thick.) Using a pizza cutter, cut ½" strips of dough. I was able to get 7 strips.
Lightly spray or brush the outside of the foil with cooking spray so the dough is easy to remove from the foil. Then wrap the strand of dough around the foil cone starting from the bottom working your way up. Make sure the dough slightly overlaps as your wrap the cone so it sticks to itself! Seal the bottom of the cone by pinching the hole closed with your fingers.
Place entire wrapped cone with foil onto a non-stick baking sheet or one lined with parchment paper. Repeat until all pizza cones are finished. (you should get about about 7)
Bake cones for 7-8 minutes or until they are lightly browned.
Chop your pepperoni slices leaving 7 whole slices aside. Add the sliced pepperoni and other filling ingredients to a bowl and mix.
When cones are ready, allow to cool slightly and carefully remove tin foil from inside of each cone by squeezing the foil closed. They should slide out easily.
Using a small spoon or mini ice cream scoop, fill each cone with filling all the way up. Seal each cone up by placing one pepperoni slice on top. Bake another 5-6 minutes until golden brown and melted. Serve warm with tomato sauce on the side!

Notes

This recipe yields 7 pizza cones.

You can bake your cones ahead of time and freeze them. Just re-wrap with tin foil and place in a ziploc bag. Then take them out the day of and allow to defrost before filling. Bake for 5-7 minutes and serve warm!

Nutrition