Pizza crust, pizza sauce, pepperoni, mozzarella, Parmesan, and garlic-herb butter make these Copycat Crazy Puffs a cheesy, snackable delight.
Okay, story time. It was a weekend—some random Saturday—with nothing in the fridge except a lonely pizza dough (rolled up so tight it looked scared), half a packet of pepperoni, and a skein of cheese stashed so long I forgot what it was. Sound familiar?
I was craving pizza but also kind of lazy (story of my life). So I grabbed my muffin tin, slapped some dough into the cups, layered pepperoni, cheese, sauce… and used this buttery garlic mix I’d been experimenting with. In and out in about 20 minutes.
When they came out golden and bubbling? Best thing I made all month. My cousin showed up mid-demo, took one bite, and went, “Where did these come from?” I swear I puffed up a little. Now these Copycat Crazy Puffs are my secret snack weapon. Because sometimes greatness happens when you’re not even trying.
Why You’ll Love This Copycat Crazy Puffs Recipe?
Let’s keep it real—these little bites check every box:
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Easy as heck: Under 30 minutes, minimal dishes.
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Snack perfection: Pizza flavor in one bite—no plates, no forks.
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Kid-tested, adult-approved: Whether it’s game night or lunchboxes, they vanish fast.
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Flexible as your yoga pants: Add anything. Omit anything. They’ll still be good.
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Feel fancy without effort: Topped with Parmesan and herbs, they look impressive—even if you made them standing in pajamas.
Ingredient Notes:
If your spice shelf is questionable, don’t worry:
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Pizza dough (store-bought): The magic wrap.
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Butter: Melted, needs to be garlic-herb flavored. I use parsley, Italian seasoning, garlic salt—a little skillet tango.
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Pizza sauce: Buy it or borrow from the jarred marinara.
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Pepperoni: Any kind you like.
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Mozzarella: Pre-shredded “farmer style” is great. Use larger chunks if that’s what’s around.
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Parmesan: A sprinkle for looks and salty crunch.
How To Make Copycat Crazy Puffs?
Step 1: Heat things up
Preheat to 375°F, grease the muffin tin. Not pre-greased? Use butter or spray — no second chances.
Step 2: Shape your dough
Unroll dough, slice roughly into squares, press into muffin cups. Imperfect is charming.
Step 3: Brush with garlic-herb butter
Mix butter with parsley, Italian seasoning, garlic salt, and a pinch of pepper. Brush it into each cup—this is the flavor base.
Step 4: Build your pizza puffs
Spoon in sauce, add pepperoni, layer cheese, a few more pepperoni, top cheese, sprinkle Parmesan. Full is good!
Want To Save This Recipe?
Step 5: Bake
Bake 15 minutes until bubbly and golden. Broil one minute if you want crispier tops—watch it though!
Step 6: Let them chill
Give 2 minutes in the tin before you try to scoop. Cheesy burns are real.
Storage Options:
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Fridge: Airtight container, 3–4 days. Microwave or toaster oven for crisp.
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Freezer: Cool completely, freeze single-layer then bag. Reheat from frozen at 350°F for about 10 minutes.
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Leftovers are still amazing. I’ve eaten them cold—no shame.
Variations and Substitutions:
I’ve played around with these so much:
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Vegetarian version: Mushrooms, bell peppers, no pepperoni.
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Meat lovers dream: Add sausage or bacon bits.
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Spicy option: Sriracha or red pepper flakes in the sauce.
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Cheesy remix: Try cheddar, provolone, or a blend.
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Mini version: Use a mini muffin tin for bite-sized treats.
What to Serve with Copycat Crazy Puffs?
They shine solo, but pairing is fun:
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Extra sauce: Pizza sauce, ranch, garlic dip—whatever.
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Green salad: Something crisp to balance the cheesy richness.
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Veggie sticks: Carrots and cucumbers say “I tried.”
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Drinks: Soda, beer, sparkling water—match your mood.
Frequently Asked Questions:
Can I prep them ahead?
Totally! Assemble early, store in fridge, bake when ready.
Can I use crescent roll dough instead?
Sure, it’ll be fluffier and maybe less crispy—still yum.
Do I need to brush the dough with butter?
Yes. Without butter, it’s just sad. Bonus flavor goes a long way.
So there it is—Copycat Crazy Puffs, your new go-to snack that’s basically pizza in a pocket with a buttery haircut.
Give them a try and tell me how it went! What did you stuff inside? Eat three standing over the sink? (Same.) I’m dying to hear your twist.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Copycat Crazy Puffs
Ingredients
- 1 13.8 oz pizza crust (such as Pillsbury)
- 1/3 c unsalted butter melted
- 1 tbsp finely chopped fresh parsley
- 2 tsp dried Italian seasoning
- 2 tsp garlic salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 c jarred pizza sauce
- 1 1/2 c pepperoni slices
- 4 c pre-shredded farmer-style mozzarella cheese
- 1/4 c freshly grated Parmesan cheese
Instructions
- Preheat and Prepare: Heat your oven to 375°F (180°C). Place a baking sheet on the bottom rack to catch any drips. Spray a 12-cup muffin tin with cooking spray.
- Prepare the Dough: Unroll the pizza crust dough over the prepared muffin tin. Use a pizza cutter. Slice the dough into squares. That fit each muffin cup. Press the dough into the tins. Ensuring it extends halfway up the sides.
- Make the Butter Mixture: In a small bowl, combine the melted butter, parsley, Italian seasoning, garlic salt, and black pepper. Stir until mixed.
- Assemble the Puffs: Brush the inside of each dough cup with the butter mixture. Add a teaspoon of pizza sauce to each. Then layer on two slices of pepperoni, a tablespoon of mozzarella, and more pepperoni. Top with another two tablespoons of mozzarella. Sprinkle Parmesan cheese on top.
- Bake: Place the muffin tin in the oven. Bake for about 15 minutes. Or until the cheese is melted and bubbly. Switch the oven to broil. And broil the puffs for 1 minute. To get them golden brown on top.
- Cool and Serve: Let the puffs cool in the tin for 2 minutes. To set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
