Cheesy Pizza-Style Cruffins (Print Version)
# Ingredients:
→ Dough
01 -
3 tubes (8 ounces each) refrigerated crescent roll sheets
→ Filling
02 -
½ cup (113g) unsalted butter, softened
03 -
1 tablespoon minced garlic
04 -
1 teaspoon Italian seasoning
05 -
3 cups (339g) shredded mozzarella cheese
06 -
1 cup (113g) pepperoni minis
→ Topping
07 -
3 tablespoons unsalted butter
08 -
1 teaspoon minced garlic
09 -
1 teaspoon finely chopped fresh parsley
10 -
1 teaspoon kosher salt
11 -
Marinara sauce, warmed, for dipping
# Instructions:
01 -
Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
02 -
Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (If using perforated crescent roll dough, pinch the seams to seal.)
03 -
In a medium bowl combine butter, garlic, and Italian seasoning. Spread about ⅓ of the butter mixture over the top of one sheet of dough. Sprinkle 1 cup of mozzarella and ⅓ of the mini pepperonis evenly over the butter mixture.
04 -
Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each shorter log in half lengthwise, giving you four sections of dough. Repeat with remaining dough sheets for 12 total sections.
05 -
Working one section at a time with the layered side facing out, roll tightly into a cinnamon roll shape, tucking in the end piece. Place into prepared muffin tin. Repeat with remaining sections. Bake 20-25 minutes until golden brown.
06 -
In a small saucepan over medium heat, combine butter and garlic. Cook one minute until butter melts. Add parsley and salt, stir to combine.
07 -
Brush garlic butter topping over warm rolls. Serve with warm marinara sauce for dipping.
# Notes:
01 -
If using perforated crescent roll dough, make sure to pinch seams well to seal
02 -
Best served warm while cheese is still melty