Crazy Puffs Recipe (Little Caesars Copycat!)
If you're craving Little Caesars Crazy Puffs, but you want to cook at home more, try our super simple Crazy Puffs Copycat Recipe! You only need a handful of simple ingredients and about 30 minutes to bring these tasty bites together!
Servings: 12 pieces
Calories: 326kcal
Equipment
- 12-cup standard muffin tin
- Pizza Cutter
Ingredients
Garlic butter
- ½ cup unsalted butter melted
- 1 tablespoon olive oil
- 2 tablespoons parsley finely chopped
- 6-8 cloves garlic minced
- ¼ cup parmesan grated (about .75 ounces or 21 grams)
- ¼-1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional and to taste
- salt to taste
Crazy Puffs
- 1 pound pizza dough or crust cut into 12 pieces
- ¾ cup marinara sauce
- 3 cups mozzarella cheese shredded (12 ounces or 336 grams)
- ¼ cup parmesan cheese grated (about .75 ounces or 21 grams)
- 4 ounces pepperoni slices
- mini pepperonis to top optional
- Italian seasoning, oregano, red pepper flakes, fresh basil, more parmesan for garnish, optional
Instructions
- Preheat the oven to 425°F. In a mixing bowl, combine melted butter with olive oil, minced garlic, fresh parsley, parmesan cheese, red pepper flakes, Italian seasoning, oregano, salt, and pepper.½ cup unsalted butter, 1 tablespoon olive oil, 2 tablespoons parsley, 6-8 cloves garlic, ¼ cup parmesan, ¼-1/2 teaspoon black pepper, 1 teaspoon dried oregano, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, salt to taste
- Now, separate your pizza crust (or dough) into 12 roughly equal sections. We had a storebought, thin-crust variety that didn't need any rise time. Some pizza dough may need time to rise, so pay attention to the package directions or recipe that you're using!1 pound pizza dough or crust
- Start by brushing the garlic butter mixture into each of the holes for the muffin tin. If you'd like, you can sprinkle a bit of cheese at the bottom. This will get nice and crispy while the puffs bake.
- Press the pizza dough pieces into each of the cupcake tins to form up the sides into a cup shape, then, brush the insides of each cup with more garlic butter.
- Add some of the mozzarella and parmesan cheese to each piece.3 cups mozzarella cheese, ¼ cup parmesan cheese
- Add a small dollop of pizza sauce on top of the cheese.¾ cup marinara sauce
- Add 2-3 pepperonis to the inside of each cup.4 ounces pepperoni slices
- Top with the remaining cheese, optional mini pepperonis, and the remaining garlic butter. Bake until golden brown and melty, about 18-23 minutes.mini pepperonis to top
- Allow the puffs to cool in the tin for about 5 minutes before removing them. Top with fresh basil if desired, along with red pepper flakes, Italian seasoning, oregano and more parmesan cheese if desired. Enjoy!Italian seasoning, oregano, red pepper flakes, fresh basil, more parmesan
- Store leftovers in the fridge in an airtight container for up to 4-5 days. Reheat gently on the stovetop, in the oven, in the air fryer, or in the microwave. We don't recommend freezing these after baking.
Video
Notes
- Use unsalted butter if possible. This will help you control the salt level!
- Shred the cheese yourself if you can. This will create the most melty cheese pulls!
- Use fresh garlic. This is a flavor enhancer you don't want to skip! Freshly minced garlic creates an incredible flavor.
- Watch them closely in the oven. You want the puffs to be nice and golden brown. If they start to brown too fast and the bottom isn't cooked however, feel free to cover them with foil and continue baking to prevent the cheese from burning.
- Use lots of cheese! You can't go wrong with the cheese here, more is more in this scenario!
Nutrition
Calories: 326kcal | Carbohydrates: 20g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 740mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 2mg