Homemade “Crazy Puffs”

Homemade “Crazy Puffs” — My Mini Pizza Experiment

Before we take a little break from cooking posts (travel stories, kitty antics, and other fun things are calling), I wanted to squeeze in two more easy recipes. Today’s adventure: Crazy Puffs.

Have you ever tried Little Caesars’ Crazy Puffs? I’ve heard of them for ages, but since there’s no Little Caesars near me anymore, I’ve never actually tasted the real thing. Still, I love small portions and bite‑sized snacks, so while I was already playing around with pizza dough, I figured—why not try making my own version at home?

If you’ve never encountered a Crazy Puff, think of it as a bite‑sized pizza snack, about the size of a muffin, filled with classic pizza flavors. They’re designed to be handheld, easy, and fun—perfect for pizza lovers who want something quick and poppable.

So how do we make them at home?
I’ve got two versions. I’ve only tested one so far, but it came out great. The second version will be coming up in another post, and you can decide which one you like better.

Crazy Puffs — Version 1

Ingredients

• 1 (13.8‑oz) pizza crust, such as Pillsbury
• 1/3 cup unsalted butter, melted
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons dried Italian seasoning
• 2 teaspoons garlic salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups jarred pizza sauce
• 1 1/2 cups pepperoni slices
• 4 cups pre‑shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F. Place a baking sheet on the bottom rack. (that’s incase of drips)  Coat a shallow 12‑cup muffin tin with cooking spray.
2. Roll the pizza dough across the muffin tin, stretching it so it covers the entire surface. Using a pizza cutter, cut the dough into 12 squares. Discard any excess.
3. Press each dough square into a muffin cup, bringing the dough halfway up the sides.
4. In a small bowl, mix the melted butter, parsley, Italian seasoning, garlic salt, and black pepper. Brush the seasoned butter onto each dough cup.
5. Add 1 teaspoon pizza sauce to each cup. Layer 2 slices of pepperoni, then 1 tablespoon mozzarella. Add 2 more slices of pepperoni, then 2 tablespoons mozzarella, pressing the cheese down so it stays inside the cup. Stir the Parmesan into the remaining butter mixture and drizzle a little over each puff.
6. Bake for 15 minutes, or until the cheese is melted. Switch the oven to broil and broil for about 1 minute, just until the tops turn golden. Let cool for 2 minutes before serving.

I’ll share the second version soon. It has a couple of key differences and might even be easier—or at least less messy. You can be the judge.