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Pepperoni Pizza Poppers

Course Appetizer

Ingredients

  • 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

Instructions

  • 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.

Notes

Yield: 32 pizza poppers