Mini Deep Dish Crescent Roll Pizzas
These easy-to-make mini deep dish pizzas are perfect for quick weeknight dinners, parties, or kid-friendly meals, made with crescent roll dough and customizable toppings.
Ingredients
For the pizza base
- 1 tube crescent roll dough Substitute: a small batch of homemade pizza dough rolled thin
For the filling
- 1 cup marinara sauce Substitute: pizza sauce or pesto for a flavor twist
- 1 cup shredded mozzarella cheese Substitute: provolone, cheddar, a blend for different flavor profiles
- 1 cup beef pepperoni slices Substitute: mixed veggies like bell pepper, mushrooms, spinach for a vegetarian option
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Open the crescent roll dough and separate into pieces. Press each piece into a muffin cup and up the sides to form a little deep-dish shell. Pinch seams to seal.
- Spoon about 1 tablespoon of marinara into each shell. Spread gently to cover the bottom.
- Sprinkle about 1–2 tablespoons of shredded mozzarella into each cup.
- Top with 3–4 beef pepperoni slices or your chosen toppings. Don’t overfill — you want the dough to crisp.
Baking
- Bake for 15–20 minutes, until the crust is golden and the cheese is melted and bubbling.
- Let the pizzas cool in the tin for 3–5 minutes, then use a small spatula or butter knife to lift them out. Serve warm.
Notes
If your crescent dough comes in triangles, pinch seams together so the cups hold filling. Using pre-shredded cheese saves time, but freshly shredded melts more smoothly.