Deep Dish Pizza Muffins

Deep Dish Pizza Muffins by

Clark and Suzy Neal with Unicoi Preserves


Serves: 4


  • 1 (8 oz.) can refrigerated Laura Lynn Original Crescent Rolls (8 count)
  • 8 slices pepperoni
  • ½ cup sharp provolone cheese, cut in small cubes
  • ½ cup Laura Lynn Low Moisture Part Skim Mozzarella Cheese, shredded
  • ¼ cup colored bell pepper, diced small
  • 2 tbsp. red onion, diced small
  • ½ cup chunky pasta sauce
  • Parmesan cheese, freshly grated
  • fresh basil, chiffonade, for garnish
  • Laura Lynn Non-Stick Cooking Spray


  1. Preheat oven to 400°F.
  2. Spray 8 cups of a muffin tin with non-stick cooking spray. Unroll dough and separate into 8 triangles. Place each triangle into a prepared muffin cup, then gently press and pinch dough together to cover the bottom and sides.
  3. Place a slice of pepperoni into each cup, then add provolone and mozzarella. Gently press down the cheese, then top each muffin with about a tablespoon of pasta sauce. Mix together the bell peppers and red onion, then divide among the pizza muffins.
  4. Bake 10-12 minutes or until lightly browned. Remove from oven and immediately use a butter knife to loosen the sides of the muffins. Let set for 5 minutes, then remove from pan, and finish with freshly grated Parmesan cheese and basil.
  5. You can customize these deep dish pizza muffins with your family’s favorite pizza toppings.