2containers refrigerated Crescent rolls(8 rolls per container)
1(8-ounce)package cream cheese,softened
1jar pizza sauce
1bag shredded mozzarella cheese
1package 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
This recipe originally appeared on spicysouthernkitchen.com