Easy Pizza Cupcakes

Pizza night just got a fun makeover with these adorable and delicious Pizza Cupcakes! These bite-sized treats combine everything you love about pizza but in a convenient, handheld form that’s perfect for parties, weeknight dinners, or after-school snacks.

Imagine all your favorite pizza toppings nestled in a flaky, golden cup of dough, with gooey cheese and savory sauce in every bite. They’re like little cups of pizza joy that will have everyone reaching for seconds!

Why You’ll Love This

Kid-friendly and perfect for picky eaters who love pizza
Customizable with your favorite pizza toppings
Portable and great for parties or lunchboxes
Ready in just 45 minutes from start to finish
Makes portion control easy while still satisfying pizza cravings

Ingredients

1 tube (8 oz) refrigerated crescent roll dough
Non-stick cooking spray for greasing
½ cup pizza sauce
½ cup mozzarella cheese, shredded
30-40 mini pepperoni slices (or your favorite toppings)
⅛ teaspoon garlic powder
⅛ teaspoon Italian seasoning

Instructions

Preheat the oven to 375°F and generously spray 8 cups of a muffin tin with non-stick cooking spray. Don't skip the greasing or they'll stick!
Separate the crescent dough into 8 triangles. Flatten each triangle and gently press it into a muffin cup, forming a little crust that comes up the sides.
Sprinkle a pinch of garlic powder over each dough cup, then add a small amount of mozzarella cheese to the bottom of each cup.
Spoon about 1 tablespoon of pizza sauce into each cup. Don't use too much or the cupcakes will get soggy during baking.
Add more shredded mozzarella on top of the sauce, then sprinkle with Italian seasoning and top with mini pepperoni or your favorite toppings.
Bake for 10 minutes until the dough is golden brown and the cheese is melted and bubbly.
Let the pizza cupcakes rest in the muffin tin for 2-3 minutes before carefully removing them. This helps them hold their shape.
Serve immediately while they're still warm and the cheese is melty. These are perfect as appetizers, snacks, or a fun dinner option.

Tips & Variations

Make it vegetarian by skipping the pepperoni and adding more veggies like mushrooms, olives, or spinach.
Try using crescent roll dough instead of pizza dough for an even flakier crust.
Add a spoonful of ricotta cheese under the toppings for a “white pizza” variation.
Make mini versions using a 24-cup mini muffin tin – just reduce the baking time to 10-12 minutes.
For a low-carb option, use large pepperoni slices as the “crust” in the muffin cups.
Prep ahead by assembling the cupcakes up to 24 hours in advance and refrigerating until ready to bake.

Serving Suggestions

Serve these Pizza Cupcakes with a side of warm marinara sauce for dipping and a simple green salad for a complete meal. They’re also perfect alongside a bowl of tomato soup for a cozy lunch combination.

For a party spread, pair them with other finger foods like garlic knots, mozzarella sticks, or a vegetable platter with ranch dressing.

Notes

Store leftover pizza cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 5-7 minutes or in the microwave for 20-30 seconds until warmed through.
The cupcakes are done when the edges are golden brown and the cheese is completely melted and starting to brown.

FAQs

Can I freeze these Pizza Cupcakes?
Yes! Cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat from frozen in a 375°F oven for 10-12 minutes.

Can I use homemade pizza dough?
Absolutely! Just make sure to roll it thin enough to fit into the muffin cups while still creating a nice edge.

My pizza cupcakes are sticking to the pan. What went wrong?
Make sure to generously spray the muffin tin with cooking spray before adding the dough. Let them cool for 5 minutes before attempting to remove them.

How do I prevent the bottoms from getting soggy?
Try sprinkling a thin layer of cheese on the dough before adding the sauce. This creates a barrier that helps keep the crust crisp.

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