Description
Easy weeknight dinner or game day appetizer, these Mini Deep Dish Crescent Roll Pizzas capture the hearty satisfaction of Chicago-style deep-dish in quick, customizable, bite-sized portions using convenient crescent roll dough.
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup beef pepperoni
Instructions
- Preheat oven to 375°F (190°C). Lightly grease two 12-cup muffin tins. Gather all ingredients. (Optional: In a small bowl, combine 1 tbsp olive oil, 0.5 tsp garlic powder, and 0.25 tsp dried oregano for crust seasoning).
- Unroll the can of crescent roll dough and separate into 8 triangles. Gently press one triangle into each of 8 greased muffin cups, forming a deep-dish shape, ensuring dough covers the bottom and extends up the sides. (Optional: Brush exposed dough edges with the prepared seasoning mix).
- Spoon about 1 tbsp pizza sauce into each dough cup. Sprinkle with a portion of the shredded mozzarella, then add the beef pepperoni (distribute evenly). Top with the remaining shredded mozzarella cheese.
- Bake for 12-15 minutes, or until the crescent roll dough is beautifully golden brown and the cheese is wonderfully melted, bubbly, and slightly browned.
- Allow pizzas to cool in the muffin tins for about 5 minutes. Carefully use a small offset spatula or butter knife to loosen and transfer them to a wire rack. Let cool for another 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
- Can customize toppings to your liking.
- Try using different cheeses or vegetables.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg