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Pizza Cupcakes
10 minutes
16 minutes to 18 minutes
Serves 8
Steps
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 12-well muffin tin with cooking spray.
- Dust a work surface lightly with flour. Unroll 1 can crescent dough on the work surface. Pinch the perforated seams together. Cut into 8 squares. Line 8 of the muffin wells with the dough by pressing a dough square into the bottom and up the sides of each one.
- Sprinkle 1/2 cup of the shredded mozzarella cheese into the dough cups (about 1 tablespoon per well). Spoon 1/2 cup pizza sauce over the cheese (1 tablespoon per well). Top with half of a 1/3 cup mini pepperoni slices. Top with the remaining 1/2 cup mozzarella and mini pepperoni.
- Bake until the dough golden-brown and cooked through, and the cheese is melted and bubbly, 16 to 18 minutes. Sprinkle the pizza cupcakes with 1/4 teaspoon red pepper flakes and 1/4 teaspoon dried oregano if desired. Let cool 5 minutes, then remove from muffin tins and serve warm.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Originally published at thekitchn.com. Reproduced for personal collection.
