Candy Corn Pizza

These cheesy bites are yummy at room temperature for up to 2 hours.

Candy Corn Pizza
Servings: 20 Yield: 60 wedges Active Time 30 mins Total Time 40 mins


  • 5 multigrain thin sandwich rolls, split
  • 10 slices American cheese
  • 10 slices orange cheddar cheese
  • 3 slices provolone cheese

Make It

1. Preheat the broiler. Line a large baking sheet with foil.

2. Using a 3 1/4-inch round cookie cuter, cut rounds from the center of each sandwich roll. Cut the American cheese slices into rounds using the same cookie cutter. Using a 2 1/4-inch round cookie cutter cut rounds from the cheddar slices. Using a 1 1/2-inch round cookie cutter, cut 10 rounds from the provolone. Save the scraps for another use.

3. Layer american, cheddar, and provolone rounds on top of the bread rounds. Place on prepared baking sheet. Broil 4- to 5-inches from the heat for 1 to 2 minutes or until cheese is just barely melted. Let cool for 5 minutes. Cut each pizza into 6 wedges.

Nutrition Facts

Servings Per Recipe: 20; Amount Per Serving: cal. (kcal): 70, Fat, total (g): 4, chol. (mg): 12, sat. fat (g): 2, carb. (g): 6, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 1, pro. (g): 4, vit. A (IU): 137, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 8, Cobalamin (Vit. B12) (µg): , sodium (mg): 211, Potassium (mg): 14, calcium (mg): 120, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.