Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) pizza dough (store-bought or homemade), at room temperature
- 6 oz (170 g) low-moisture mozzarella, cut into 12 cubes (about 1/2-inch) or 1 1/2 cups shredded
- 3 oz (85 g) pepperoni, chopped (about 3/4 cup)
- 1/4 cup (60 g) pizza sauce (optional but highly recommended)
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, finely minced
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/3 cup (30 g) finely grated parmesan
- 1 tbsp chopped parsley (optional)
- Nonstick spray or extra olive oil, for the pan
- Flour, for shaping
Do This
- 1. Heat oven to 425°F (218°C). Grease a standard 12-cup muffin tin.
- 2. Make garlic butter: melt butter with olive oil; stir in garlic, oregano, garlic powder, and salt.
- 3. Brush about 1 tsp garlic butter into each muffin cup.
- 4. Divide dough into 12 pieces. Flatten each into a 4-inch round.
- 5. Fill each with mozzarella + pepperoni (and 1 tsp sauce, optional). Pinch closed and place seam-side down in the tin.
- 6. Bake 13–15 minutes until puffed and deeply golden on top.
- 7. Brush hot puffs with more garlic butter; dust with parmesan (and parsley). Serve warm (pizza sauce for dipping is great).
Why You’ll Love This Recipe
- Big pizza flavor in a mini handheld pocket: gooey mozzarella, spicy pepperoni, and blistered golden dough.
- Muffin tin method makes them easy to shape, evenly baked, and perfectly “puffed.”
- That buttery garlic-parmesan finish tastes like your favorite pizza shop breadsticks.
- Great for parties, game day, after-school snacks, or an easy dinner with salad.
Grocery List
- Produce: garlic (2 cloves), fresh parsley (optional)
- Dairy: low-moisture mozzarella, unsalted butter, parmesan
- Pantry: pizza dough, pepperoni, pizza sauce (optional), olive oil, dried oregano, garlic powder, kosher salt, flour
Full Ingredients
For the Pizza Puffs
- 1 lb (454 g) pizza dough, at room temperature for easier shaping
- Flour, for dusting the counter and your hands
- Nonstick spray or olive oil, for greasing the muffin tin
For the Filling
- 6 oz (170 g) low-moisture mozzarella
- Option A (most “pocket-like”): cut into 12 cubes (about 1/2-inch)
- Option B (easy): 1 1/2 cups shredded
- 3 oz (85 g) pepperoni, chopped (about 3/4 cup)
- 1/4 cup (60 g) pizza sauce (optional, but adds classic pizza taste inside)
For the Garlic Butter Finish
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, finely minced
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
For the Topping
- 1/3 cup (30 g) finely grated parmesan
- 1 tbsp finely chopped fresh parsley (optional, for a fresh finish)
For Serving (Optional)
- Warm pizza sauce, for dipping
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Position a rack in the center of the oven and preheat to 425°F (218°C). Generously grease a standard 12-cup muffin tin with nonstick spray or olive oil. A well-greased pan helps the bottoms crisp and prevents sticking.
If your pizza dough is cold, let it sit at room temperature for 20–30 minutes so it stretches easily without snapping back.
Step 2: Make the garlicky butter
In a small saucepan over low heat (or in a microwave-safe bowl), melt 4 tbsp (56 g) butter with 1 tbsp (15 ml) olive oil. Remove from heat and stir in:
2 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp garlic powder, and 1/4 tsp kosher salt.
Let it sit for a couple of minutes so the garlic flavors the butter. (You’ll use some before baking and the rest right after.)
Step 3: Butter the muffin cups
Spoon or brush about 1 teaspoon of the garlic butter into the bottom of each muffin cup (use roughly 4 teaspoons total). This is the trick for that blistered, buttery bottom crust.
Step 4: Portion and flatten the dough
Lightly flour your counter and hands. Divide the dough into 12 equal pieces (about 38 g each if you want to weigh them).
Flatten each piece into a round about 4 inches wide. Aim for the center slightly thicker than the edges so it seals well without tearing.
Step 5: Fill and seal into pockets
Working one at a time, add filling to the center of each dough round:
- Mozzarella: 1 cube (or about 2 tbsp shredded)
- Pepperoni: about 1 tbsp chopped
- Pizza sauce (optional): 1 level tsp
Bring the edges up and around the filling, pinch firmly to seal, then gently roll into a ball. Place seam-side down into a buttered muffin cup. Repeat with the remaining dough balls.
Seal well: If there are any gaps, pinch again. Good sealing prevents cheese from escaping during baking.
Step 6: Bake until puffed and blistered
Bake at 425°F (218°C) for 13–15 minutes, until the tops are puffed and a deep golden brown. The edges should look set and slightly blistered, and you may see a little bubbling cheese in a spot or two (that’s fine).
Let the puffs cool in the pan for 2 minutes, then carefully lift them out (a small offset spatula helps).
Step 7: Brush, dust, and serve warm
While the puffs are still hot, brush generously with the remaining garlic butter.
Immediately dust with 1/3 cup (30 g) finely grated parmesan so it sticks, and finish with 1 tbsp chopped parsley if using.
Serve warm. For the full pizza-shop experience, set out a bowl of warmed pizza sauce for dipping.
Pro Tips
- Use low-moisture mozzarella: Fresh mozzarella releases a lot of water and can make the dough gummy inside.
- Don’t overfill: Too much cheese or sauce makes sealing harder and increases blowouts. Keep filling amounts modest and consistent.
- Seal like you mean it: Pinch seams, then pinch again. Place seam-side down so the weight helps keep it closed.
- Parmesan timing matters: Add parmesan right after brushing with hot butter so it melts and clings instead of falling off.
- Even browning: If your oven runs hot, start checking at 12 minutes; if it runs cool, you may need the full 15 minutes.
Variations
- Extra-cheesy: Add 1 tbsp shredded mozzarella on top of each puff during the last 2 minutes of baking, then butter and parmesan as usual.
- Spicy pepperoni: Add 1/8 tsp crushed red pepper flakes to the garlic butter and use spicy pepperoni.
- Italian sausage: Swap pepperoni for 4 oz (113 g) cooked, crumbled Italian sausage (cooled before filling).
Storage & Make-Ahead
Refrigerate: Store cooled puffs in an airtight container for up to 3 days.
Reheat (best texture): Warm in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F (177°C) for 4–6 minutes until hot and crisp. Microwaving works in a pinch (about 20–30 seconds), but the crust will soften.
Make-ahead: You can assemble the sealed dough balls and place them in the greased muffin tin, cover tightly, and refrigerate for up to 8 hours. Bake straight from the fridge, adding 1–2 minutes to the bake time.
Freeze: Freeze baked and cooled puffs on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 14–16 minutes.
Nutrition (per serving)
Approximate, per serving (3 puffs): 430 calories; 18 g protein; 42 g carbs; 21 g fat; 8 g saturated fat; 2 g fiber; 4 g sugar; 980 mg sodium. (Values vary depending on dough brand and pepperoni.)
