Go Back Email Link

Pepperoni Pizza Poppers

Course Appetizer


  • 2 containers refrigerated Crescent rolls (8 rolls per container)
  • 1 (8-ounce) package cream cheese, softened
  • 1 jar pizza sauce
  • 1 bag shredded mozzarella cheese
  • 1 package mini pepperonis
  • dried oregano, about 1 teaspoon


  • Spray a mini muffin pan with cooking spray and preheat oven to 375 degrees.
  • Unroll crescent dough and separate into squares of 2 triangles stuck together. Take each square and press on the seam to seal it. Cut into 4 smaller squares. Between the 2 containers of crescent dough, you should get 32 pieces of dough (if I’ve done the math right). It’s ok if they’re a little misshapen.
  • Press dough squares down into mini muffin cups, shaping them to fit the bottom and up the sides.
  • Using 2 spoons, place a small amount of cream cheese (maybe 1/2 teaspoon, but totally up to personal preference) into bottom of each dough-filled muffin cup.
  • On top of cream cheese, spoon a little pizza sauce (maybe 1 teaspoon) into each cup.
  • Top pizza sauce with a little sprinkling of oregano and mozzarella cheese. Place 3 to 4 mini pepperonis on top of each popper.
  • Place in oven for 10 to 12 minutes, but check after 8 minutes because you definitely do not want to burn these guys.
  • Let cool in pan for a minute or two, just until cool enough to handle. If reusing the pan for another batch it is best to let the pan cool before placing dough into it.


Yield: 32 pizza poppers