Love pizza? How about having it in mini form with these Pepperoni Pizza Cups! Quick, easy and one the whole family will love!
MINI PEPPERONI PIZZAS
Who doesn't love pizza? I really enjoy taking my favorite foods and transforming them into different versions (Pizza Pasta Bake, anyone?) And since I've been on a huge "cup" kick lately, I figured I should try to do it with pizza. Pizza toppings all wrapped up in crescent dough, how can you resist? They are super simple handheld bites of cheesy, sauce deliciousness. This is such an easy and fun appetizer or main dish recipe that you will want to make over and over. It's also a fun recipe to have the kids help with. If you don't feel like making homemade pizza or you're just tired of the frozen stuff, then you need to try my Pepperoni Pizza Cup Recipe.
FREQUENTLY ASKED QUESTIONS:
If you can't find crescent dough sheets or don't want to use them you can use regular crescent rolls. Make sure that when you roll them out that you seal the perforations well.
No worries! Some places do not carry mini pepperoni. You can just use the regular sized and just cut them into 4ths until you get the amount called for in the recipe.
I have not tried this recipe with pizza dough. Usually the refrigerated pizza dough that comes in the cans is larger than the crescent roll dough. My only concern is it may rise too much or won't want to stay closed at the top. So I can't accurately say if it will work or not. However, if you try it, I'd love to know how it turns out for you!
Absolutely, we love homemade! You can use my Homemade Pizza Sauce or your own. You can make this as completely or as simple as you would prefer.
You can use any of your favorite pizza fillings such as sausage, mushrooms, olives, canadian bacon, peppers, etc. Just make sure that you do not overfill these.
Of course! You will just need more than one muffin tin or one really large one.
Placed in an airtight container these will keep in the refrigerator for up to 4 days. They can also be frozen, let cool completely and then place in a freezer container where they will keep for up to 2-3 months. Let defrost in the refrigerator. To reheat place in the microwave or in then oven at 350 degrees F for 2-3 minutes until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- crescent dough sheet
- pizza sauce
- mini pepperoni
- unsalted butter
- basil leaves
HOW TO MAKE PEPPERONI PIZZA CUPS:
Preheat the oven to 375°F. Spray 8 sections of a muffin tin with baking spray. Using a pastry brush, brush the spray around the cups to make sure the tin is covered, set aside. Roll out the dough on a clean work surface and cut it into 8 equal-sized sections. Carefully press the dough into the greased sections of the muffin tin, making sure to have the corners of the dough overlap the sides.
Add half of the cheese to the bottom of the cups.
Evenly distribute the pizza sauce on top of the cheese.
Add the pepperoni evenly.
Top with the remaining cheese.
Take the corners of the dough and fold them over the filling to form a package.
In a small bowl, stir together the butter, garlic, and chopped basil. Brush the tops of the cups with the butter mixture.
Bake for 14-15 minutes until golden brown. Pop them out of the tin, if left too long in the tin they can get soggy on the bottom.
Serve with more pizza sauce on the side for dipping.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pepperoni Pizza Cups
- 8 ounce can crescent dough sheet
- 1 ½ cups shredded mozzarella
- ½ cup pizza sauce plus more for dipping
- ½ cup mini pepperoni
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 5 basil leaves chopped
- Preheat the oven to 375°F. Spray 8 sections of a muffin tin with baking spray. Using a pastry brush, brush the spray around the cups to make sure the tin is covered, set aside.
- Roll out the dough on a clean work surface and cut it into 8 equal-sized sections.
- Carefully press the dough into the greased sections of the muffin tin, making sure to have the corners of the dough overlap the sides.
- Add half of the cheese to the bottom of the cups.
- Evenly distribute the pizza sauce on top of the cheese.
- Add the pepperoni evenly.
- Top with the remaining cheese.
- Take the corners of the dough and fold them over the filling to form a package.
- In a small bowl, stir together the butter, garlic, and chopped basil. Brush the tops of the cups with the butter mixture.
- Bake for 14-15 minutes until golden brown.
- Pop them out of the tin, if left too long in the tin they can get soggy on the bottom.
- Serve with more pizza sauce on the side for dipping.
- You can use store bought or homemade pizza sauce.
- Put any of your favorite pizza toppings in this to switch it up - just do not overfill the cups.
- These can be frozen for 2-3 months.
- If you can't find mini pepperoni just cut regular sized pepperoni into 4ths.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.