Easy Copycat Crazy Puffs Recipe
Buttery, golden pizza-dough cups stuffed with melty mozzarella, zesty sauce, and pepperoni—finished with garlicky Parmesan on top.
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Servings:
Ingredients
Main Ingredients
- 1 lb refrigerated pizza dough
- 0.75 cup pizza sauce use some for filling and a little for topping
- 1.25 cup shredded low-moisture mozzarella
- 2.5 oz pepperoni, chopped small
- 2 tbsp unsalted butter, melted
- 1 tbsp grated Parmesan cheese
- 0.75 tsp garlic powder
- 0.5 tsp dried oregano
- 1 tsp olive oil for greasing the pan
- 0.5 tbsp fine cornmeal light dusting, optional
- 0.25 tsp crushed red pepper flakes optional
- 1 tbsp fresh parsley, minced optional garnish
Instructions
Preparation Steps
- Heat oven to 425°F. Lightly oil four muffin cups; dust with a pinch of cornmeal.
- Stir melted butter with garlic powder and oregano; set aside for brushing.
- Divide dough into 4 equal pieces. Press each into a 4–5 inch round or square.
- Press dough into the prepared muffin cups to form deep wells with overhanging corners.
- Spoon a little pizza sauce into each cup. Add mozzarella and chopped pepperoni.
- Fold the dough corners over the filling and pinch gently to seal the tops.
- Brush tops with the garlic-butter mixture.
- Bake 13–16 minutes, until puffed, deeply golden, and the cheese is bubbling.
- Brush lightly with any remaining butter. Add a small spoon of warm sauce on top, then sprinkle Parmesan and red pepper flakes.
- Let rest 3 minutes. Loosen edges and lift out. Finish with parsley and serve hot.
Notes
Try a supreme version by swapping half the pepperoni for finely diced bell pepper and mushrooms. For a quick reheat, air-fry at 350°F for 3–4 minutes or bake at 375°F for 8–10 minutes. Store leftovers in an airtight container in the fridge up to 3 days.
This recipe is an original creation inspired by classic Easy Copycat Crazy Puffs Recipe flavors. All ingredient ratios and instructions are independently developed.