Copycat Little Caesars Crazy Puffs
Copycat Little Caesars Crazy Puffs use refrigerated pizza dough with layers of sauce, fillings, and cheese to recreate this takeout favorite at home.
Ingredients
- 1 Refrigerated pizza crust I used Pillsbury brand
- ¾ cup Pizza sauce
- 1.5 cups Mozzarella cheese
- 2 tbsp Italian seasoning
- 2 tbsp Parmesan cheese I recommend Kraft
Fillings for Pepperoni Crazy Puffs
- 1 bag Sliced pepperoni
Fillings for Hawaiian Crazy Puffs
- 1 Ham steak, sliced into thin cubes
- 1 can Diced pineapple, pieces sliced thin
Butter Garlic Drizzle
- 4 tbsp Butter, melted
- 1 tsp Garlic powder
Instructions
- Preheat the oven to 400F.
- Roll out the refrigerated pizza crust to about 14 x 9 inches, pressing carefully so that no spot is too thin. Cut into 12 even squares.
- Heavily grease the muffin tin/ramekins and press dough into each slot. Press the dough to mostly cover the sides of the tin. Use your fingers to pinch the dough together.
- In layers, add 1 tsp of sauce, 1-2 pepperoni, and cheese. Substitute the pepperoni for 2 pieces of pineapple and 2 of ham for Hawaiian puffs. Do 2 layers and add a final layer of sauce before the top layer of cheese.
- Cover well with cheese, making sure to get cheese all the way to the edge of the tin. This will give the puffs a crispy cheese exterior.
- Combine the butter garlic drizzle ingredients. Spoon it on top of each puff. You should have just enough.
- Sprinkle each puff with a thin layer each of Italian seasoning and parmesan.
- Place the muffin tin on a baking sheet then bake for 12-15 minutes, or until the dough is easily separated from the side of the muffin tin with a knife or toothpick.
- Turn your broiler on high and broil for 2-3 minutes until the cheese has dark bubbles.
- Remove from the oven and let the puffs cool in the muffin tin for 5 minutes. Then carefully use a silicone spatula to separate the cheese from the tin. If your muffin tin is not teflon, you can use a butter knife for this. Once the cheese is off the tin, remove the puffs from the muffin tin and set on a cooling rack. Serve immediately or let cool and refrigerate or freeze for later.