Fast and Tasty Pizza Roll Poppers (Print version)
Mini pizza roll poppers baked in a muffin tin with crescent dough, sauce, pepperoni, and melted mozzarella.
# Ingredients:
For the poppers
01 -
2 cans (8 oz each, 225 g each) refrigerated crescent roll dough or crescent dough sheets
02 -
4 oz (115 g) cream cheese, softened
03 -
1/2 cup (120 ml) thick pizza sauce, plus more for dipping
04 -
1 cup (115 g) shredded low-moisture mozzarella cheese
05 -
3 oz (85 g) mini pepperoni
06 -
1 teaspoon dried oregano
07 -
Nonstick cooking spray
For the garlic butter finish
08 -
2 tablespoons unsalted butter, melted
09 -
1/4 teaspoon garlic powder
10 -
1 tablespoon finely chopped parsley
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 24-cup mini muffin tin with nonstick cooking spray.
02 -
Unroll the crescent dough on a lightly floured surface. Press seams together if using perforated rolls, then cut the dough into 24 small squares.
03 -
Press one dough square into each mini muffin cup, pushing the center down and letting the edges come up the sides.
04 -
Spoon about 1/2 teaspoon cream cheese into each cup. Add about 1 teaspoon pizza sauce, a pinch of oregano, mozzarella, and 3-4 mini pepperoni pieces.
05 -
Bake for 10-12 minutes, until the dough is puffed and golden and the cheese is melted. Check early if your muffin tin is dark metal.
06 -
Mix melted butter with garlic powder and parsley. Brush over the hot poppers, let them cool for 2 minutes, then serve with extra warm pizza sauce.
# Good to know:
01 -
Serve warm for the crispiest edges and meltiest center.
02 -
Use thick pizza sauce so the dough does not turn soggy.
03 -
Recipe makes 24 poppers, about 3 per serving.