Pizza Cupcakes

Cooking spray

All-purpose flour, for dusting

• 1 (8-ounce) can refrigerated crescent rolls
• 1 cup shredded low-moisture mozzarella cheese, divided
• 1/2 cup pizza sauce
• 1/3 cup mini pepperoni slices, divided
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon dried oregano (optional)

1. 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.
2. 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.
3. 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.
4. 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.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.