15-Minute Crescent Roll Mini Pizzas: A Hungry Kid’s Dream
Easy and delicious mini pizzas made with crescent roll dough, perfect for a quick weeknight dinner or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 mini pizzas 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 12–16 mini pepperoni slices
- 1/2 tsp Italian seasoning
- Non-stick cooking spray
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray.
- Press crescent roll dough into each muffin cup to form deep dish pockets.
- Spoon pizza sauce into each dough cup.
- Sprinkle shredded mozzarella cheese over the sauce, then top with mini pepperoni slices and a dash of Italian seasoning.
- Bake for 12–15 minutes or until the dough is golden and the cheese is melted.
- Garnish with chopped parsley if desired and serve warm.
Notes
- For a vegetarian option, skip the pepperoni and add veggies like bell peppers or mushrooms.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven or microwave for best results.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://www.homeydishes.com/crescent-roll-mini-pizzas-recipe/