Description
Delicious and easy-to-make Pizza Muffins featuring crescent roll dough filled with classic pizza sauce, mozzarella cheese, and mini pepperoni, baked to golden perfection and finished with garlic butter, Italian seasoning, and parmesan cheese. Perfect for a savory snack or party appetizer.
Ingredients
Scale
Pizza Muffins
- 3 (8-oz) tubes refrigerated crescent roll dough sheets
- 1 cup pizza sauce
- 2¼ cups shredded mozzarella cheese
- 1 (5-oz) package mini pepperoni, chopped
- 2 Tbsp garlic butter, melted
- Italian seasoning, for sprinkling
- Grated parmesan cheese, for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF. Lightly spray a muffin pan with cooking spray and set it aside to ensure easy removal of the muffins later.
- Roll out dough and add toppings: Unroll the crescent roll dough sheets and use a rolling pin to flatten each into a 12×16-inch rectangle. Evenly spread pizza sauce over each rectangle, then sprinkle with shredded mozzarella cheese and chopped mini pepperoni to create a delicious pizza layer.
- Roll and cut dough: Starting at the long edge of the dough rectangle, tightly roll it up into a long log. Cut each log in half, resulting in two 8-inch logs. Then slice each log lengthwise to create 4 equal sections. Repeat for all dough sheets, yielding a total of 12 strips.
- Form muffins: Take each dough strip and, with the layers facing outward, roll it tightly into a spiral roll. Place each roll into the prepared muffin pan. Repeat until all 12 rolls are arranged in the pan.
- Bake: Bake the rolls in the preheated oven for 22 to 25 minutes or until they are golden brown and cooked through.
- Finish with butter and seasonings: Once baked, remove the pan from the oven. Immediately brush each muffin with melted garlic butter, then generously sprinkle with Italian seasoning and grated parmesan cheese. Allow the muffins to cool slightly on a wire rack before serving.
Notes
- For a spicier kick, use spicy pepperoni or add crushed red pepper flakes to the cheese layer.
- Make sure to brush the rolls with garlic butter immediately after baking to keep them moist and flavorful.
- These muffins can be stored in an airtight container for up to 3 days and reheated in the oven for best texture.
- Feel free to substitute mozzarella with another cheese blend if preferred.
- Use a sharp knife to cut the dough logs to maintain neat layers and prevent squashing.
