Little Caesars Crazy Puffs Recipe
Sealing shredded mozzarella and chopped pepperoni inside small squares of pizza dough traps the cheese so it stays molten instead of oozing out, while a garlic butter brush applied both before and after baking gives the outside real flavor instead of relying on the dough alone.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
Ingredients
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup mini pepperoni, chopped
- 3 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- 1/4 cup grated parmesan cheese
- 1 cup marinara or pizza sauce, for dipping
Nutrition per serving
- Calories
- 514
- Protein
- 17g
- Carbs
- 41g
- Fat
- 30g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C) and generously grease a 24-cup mini muffin tin.
- 2On a lightly floured surface, roll the pizza dough out to about 1/4 inch thick. Cut into roughly 2.5-inch squares; you should get 20 to 24 squares.
- 3Place a small pinch of mozzarella and a few pieces of chopped pepperoni in the center of each square.
- 4Gather the corners of each square up and over the filling, pinching the seams firmly together to seal completely.
- 5Place each puff seam-side down into the prepared muffin cups.
- 6In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning. Brush about half of the mixture over the tops of the puffs.
- 7Bake for 12 to 15 minutes, until deep golden brown and the dough is cooked through.
- 8Remove from the oven and immediately brush with the remaining garlic butter, then sprinkle with grated parmesan.
- 9Serve warm with warmed marinara sauce for dipping.
Tips & variations
- Swap the mini pepperoni for cooked crumbled Italian sausage or diced ham for a different filling.
- Stir a pinch of red pepper flakes into the garlic butter for a spicy version.
- Dough from a local pizzeria (ask for a raw ball to go) rolls out more easily and bakes up chewier than most refrigerated tube dough.
- Assemble the puffs completely, cover, and refrigerate uncooked for up to 4 hours before baking if getting ahead for a party.
Storage & reheating
Store cooled puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 4 to 6 minutes until the outside crisps back up; microwaving makes the dough tough and chewy instead of crisp.
Tips from the Tulo kitchen
- Flour the rolling surface rather than the dough itself, since dough dusted with too much flour won't seal at the seams.
- Let cold pizza dough sit at room temperature for 20 to 30 minutes before rolling; cold dough springs back and is much harder to stretch into even squares.
FAQ
What are Little Caesars Crazy Puffs?
They're a Little Caesars menu item consisting of small baked dough pockets stuffed with cheese and pepperoni, brushed with garlic butter and parmesan, and served with a marinara dipping sauce.
Can I use crescent roll dough instead of pizza dough?
Yes, though crescent dough is flakier and less chewy than pizza dough. Pinch the perforated seams closed extra firmly, since crescent dough separates more easily than pizza dough as it bakes.
Why did my puffs come apart in the oven?
The seams weren't sealed tightly enough before baking. Pinch each corner together firmly and give the dough a slight twist at the top to help it hold as it puffs.
Can I freeze crazy puffs?
Yes. Freeze the baked and fully cooled puffs in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 12 minutes.
