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Deep Dish Crescent Roll Pizzas

Mini deep dish pizzas made in a muffin tin using buttery crescent roll dough, filled with marinara, gooey mozzarella, and pepperoni.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pizzas
Course: Appetizer, Snack
Cuisine: American, Kid-Friendly
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 tube (8 oz) refrigerated crescent rolls or crescent dough sheet
  • 1 tbsp olive oil or cooking spray for pan
Filling
  • 0.5 cup pizza sauce thick marinara works best
  • 1.5 cups mozzarella cheese shredded
  • 24 slices pepperoni
Garnish (Optional)
  • 2 tbsp fresh basil chopped
  • 1 tbsp Parmesan cheese grated

Equipment

  • Muffin Tin (12 cup)
  • Cooking Spray
  • Baking sheet

Method
 

  1. Preheat oven to 375°F (190°C). Spray a standard 12-cup muffin tin generously with cooking spray.
  2. Unroll the crescent dough. Press dough pieces into each muffin cup to form a bowl shape, ensuring the bottom and sides are covered.
  3. Place a small pinch of cheese at the bottom of each cup (this prevents a soggy crust).
  4. Spoon about 1 tablespoon of pizza sauce into each cup.
  5. Fill the cups with the remaining shredded mozzarella cheese.
  6. Top each pizza with 2-3 slices of pepperoni.
  7. Bake for 15-18 minutes until the crust is golden brown and cheese is bubbly.
  8. Let cool in the pan for 3-5 minutes before carefully removing with a knife.

Notes

Ensure you don't overfill with sauce to keep the crust crispy.