00:02These little flavor bombs are basically pizza's cooler, more sophisticated cousin who went to culinary school, but still knows how to have fun at a party.
00:12The genius lies in how the crescent dough creates these adorable little cups that hold all that creamy, pepperoni-studded goodness without any of the mess of traditional dip and chips.
00:23For pastry cups, use 14 ounces of crescent dough about 1 and 3 fourths rolls or 2 cans.
00:28For pizza dip filling, 4 ounces of softened cream cheese, 1 cup of shredded pizza cheese, 4 ounces of marinara sauce, and 1 fourth cup of freshly grated parmesan cheese.
00:40For topping, use 2 ounces of mini pepperoni.
00:44Preheat your oven to 350 degrees Fahrenheit and generously grease a 24-count mini muffin tin with non-stick cooking spray, making sure to coat both the cups and the top surface to prevent sticking.
00:54Using a sharp knife, cut the dough into 6 columns and 5 rows, creating 30 squares total.
01:01Using a tablespoon cookie scoop or a regular tablespoon, portion exactly 1 tablespoon of the pizza dip mixture into each dough-lined cup.
01:10Bake for 13 minutes or until the crescent dough is golden brown around the edges and the filling is heated through and slightly bubbly.
01:16Substitute dairy-free cream cheese and coconut sour cream in equal amounts.
01:21Skip the crescent dough entirely and bake the filling mixture in greased muffin cups for 15 to 18 minutes.
01:27Each bite contains approximately 115 calories with a balanced macronutrient profile of 6 grams carbohydrates, 8 grams fat, and 4 grams protein.
01:39Reheat in 350 degrees Fahrenheit oven for 5 to 7 minutes to restore crispness.
01:45Avoid microwaving, which makes dough soggy.
01:48These irresistible little pizza-flavored gems prove that the best party foods come in small packages with big flavors.
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