Equipment Needed
- Standard 12-cup muffin tin
- Non-stick cooking spray or a brush for oil
- Mixing bowls
- Measuring cups and spoons
- Small skillet (for sautéing veggies, optional but recommended)
- Spoon or cookie scoop
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and generously grease every cup of my muffin tin. This is non-negotiable—these little guys love to stick. I then unroll my crescent dough. If I’m using the perforated kind, I press the seams together firmly on a clean surface to form one large rectangle. Using my fingers or a rolling pin, I gently press or roll it out just enough to smooth it. I cut it into 12 equal squares. Gently, I press each square into a muffin cup, making sure it goes all the way up the sides to form a sturdy, cup-like crust. A little dough hanging over the top is perfect.
Now for the filling! In a bowl, I mix the mozzarella, provolone, Italian seasoning, and garlic powder. This ensures every bite is evenly seasoned. I start building each cup with a base layer: a small pinch of the cheese mixture right in the bottom. This acts as a barrier between the dough and the wet sauce. Next, I add about a teaspoon of pizza sauce. Here’s a key moment I learned through trial: do not over-sauce! A teaspoon is plenty. Then, I add a few mini pepperonis and a sprinkle of my diced onions and peppers. I like to give the veggies a quick 2-minute sauté first to soften them and deepen their flavor; it’s a small step that makes a big taste difference.
Once my fillings are in, I top each cup generously with the remaining cheese mixture, pressing down lightly. I finish each one with a light sprinkle of Parmesan and a couple more mini pepperonis on top for that classic pizza look. I pop the whole tin into the preheated oven and set my timer for 11 minutes. Ovens vary, so I start watching closely at the 10-minute mark. You’re looking for the cheese to be magnificently bubbly and the exposed crescent dough edges to be a deep, golden brown.
The most critical step happens right out of the oven: I let them rest. I know it’s tempting to dive in, but I promise, waiting 5-7 minutes for them to cool in the pan on a wire rack is essential. This allows the molten cheese to set just enough so you can pop them out with a butter knife without them collapsing. That first bite—the flaky, buttery crust giving way to the rich, cheesy, saucy interior—is worth every second of the wait.(See the next page below to continue…)