Tired of the same old pizza night? These pizza puffs are about to become your new go-to for everything from quick weeknight dinners to game-day snacks and cozy comfort food cravings. They’re easy, endlessly customizable, and packed with all the cheesy, savory goodness you love. Get ready to find your next favorite recipe in this delicious roundup!
Cheesy Mozzarella Pizza Puffs
Bake your way to cheesy bliss with these irresistible pizza puffs. They’re the ultimate party snack—crispy on the outside, gooey with mozzarella inside, and ready in under 30 minutes. Forget takeout; these handheld bites deliver all the flavor of your favorite pie without the fuss.
Serving: 12 puffs | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– 1 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup marinara sauce
– 2 tablespoons unsalted butter, melted
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with the extra-virgin olive oil, ensuring each cup is lightly coated to prevent sticking.
2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, dried oregano, and garlic powder until fully combined.
3. In a separate bowl, combine the whole milk and lightly beaten pasture-raised egg, whisking vigorously until the mixture is smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated; avoid overmixing to keep the batter tender.
5. Fold in the shredded low-moisture mozzarella cheese evenly throughout the batter, ensuring no clumps remain.
6. Divide the batter equally among the 12 prepared muffin cups, filling each about two-thirds full to allow for rising during baking.
7. Bake in the preheated oven for 16–18 minutes, or until the puffs are golden brown on top and a toothpick inserted into the center comes out clean.
8. Remove the muffin tin from the oven and immediately brush the tops of the puffs with the melted unsalted butter for a glossy, flavorful finish.
9. Let the puffs cool in the tin for 5 minutes to set, then transfer them to a wire rack using a small offset spatula to prevent breakage.
10. Warm the marinara sauce in a small saucepan over low heat for 3–4 minutes, stirring occasionally, until it’s hot and slightly thickened.
11. Serve the puffs warm alongside the marinara sauce for dipping.
Craving something extraordinary? These puffs boast a crisp, buttery crust that gives way to a soft, cheese-packed interior, with herbal notes from the oregano shining through. Pair them with a spicy arrabbiata sauce or stuff them with pepperoni before baking for a heartier twist—they’re endlessly adaptable and guaranteed to disappear fast.
BBQ Chicken Pizza Puffs
Craving that smoky-sweet BBQ chicken pizza magic without the fuss? These puffs deliver all the flavor in bite-sized perfection. Get ready to transform simple ingredients into party-ready appetizers that disappear fast.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed for 40 minutes at room temperature
- 1 cup shredded rotisserie chicken, skin removed
- ½ cup smoky BBQ sauce, divided
- ¾ cup shredded sharp cheddar cheese
- ¼ cup finely diced red onion
- 2 tbsp chopped fresh cilantro
- 1 large pasture-raised egg, lightly beaten with 1 tsp water for egg wash
- 1 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently with a rolling pin to smooth any seams.
- Cut the pastry into 12 equal squares using a sharp knife or pizza cutter.
- In a medium mixing bowl, combine the shredded chicken with ¼ cup of the BBQ sauce, tossing until evenly coated.
- Place a heaping tablespoon of the BBQ chicken mixture in the center of each pastry square.
- Sprinkle each portion with shredded cheddar cheese, followed by diced red onion and chopped cilantro.
- Brush the edges of each pastry square with the prepared egg wash using a pastry brush.
- Fold two opposite corners of each square over the filling, pressing firmly to seal and form a puff shape.
- Transfer the assembled puffs to the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops of each puff lightly with extra-virgin olive oil and season with kosher salt and freshly ground black pepper.
- Bake for 18-20 minutes, or until the pastry is golden brown and puffed, rotating the sheet halfway through for even browning.
- Remove from the oven and immediately brush the warm puffs with the remaining ¼ cup of BBQ sauce for a glossy finish.
- Let the puffs cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Delight in the contrast of flaky, buttery pastry against the tangy-sweet chicken filling. The sharp cheddar melts into the BBQ sauce, creating a gooey center that pairs perfectly with the fresh crunch of red onion. Serve these warm with a side of ranch dressing for dipping, or crumble extra cilantro over the top for a vibrant garnish.
Buffalo Chicken Pizza Puffs
Kick your pizza night into high gear with these Buffalo Chicken Pizza Puffs. They’re the perfect mash-up of spicy, cheesy, and crispy—guaranteed to disappear fast.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (8 oz) refrigerated crescent roll dough
– 1 cup cooked, shredded rotisserie chicken
– 1/2 cup Frank’s RedHot Buffalo Sauce
– 1 cup shredded sharp cheddar cheese
– 1/4 cup crumbled blue cheese
– 1/4 cup unsalted butter, melted
– 1/4 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp whole milk
– 1 tsp garlic powder
– 1/2 tsp celery salt
– 1/4 cup finely chopped celery
– 2 tbsp ranch dressing, for serving
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the refrigerated crescent roll dough and separate it into 12 triangles.
3. In a mixing bowl, combine the shredded rotisserie chicken, Frank’s RedHot Buffalo Sauce, shredded sharp cheddar cheese, and crumbled blue cheese until evenly coated.
4. Spoon approximately 1 tablespoon of the chicken mixture onto the wide end of each dough triangle.
5. Roll each triangle from the wide end to the tip, enclosing the filling, and pinch the edges to seal.
6. Place the rolled puffs seam-side down on the prepared baking sheet, spacing them 2 inches apart.
7. In a small bowl, whisk together the melted unsalted butter, all-purpose flour, lightly beaten pasture-raised egg, whole milk, garlic powder, and celery salt until smooth.
8. Brush the egg wash mixture generously over the top and sides of each puff using a pastry brush. Tip: For extra crispiness, ensure the wash covers all exposed dough.
9. Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and puffed.
10. Remove from the oven and let cool on the baking sheet for 5 minutes. Tip: Allowing them to rest prevents the filling from being too runny.
11. Garnish the warm puffs with finely chopped celery. Tip: The celery adds a fresh crunch that balances the heat.
12. Serve immediately with ranch dressing for dipping.
Unbelievably crispy on the outside with a molten, spicy chicken and cheese center, these puffs deliver a bold buffalo kick in every bite. The blue cheese crumbles melt into the sauce, creating a tangy depth, while the celery garnish offers a refreshing contrast. Try stacking them high on a platter for a game-day spread or pairing with extra ranch for dipping—they’re irresistibly shareable.
Garlic Parmesan Pizza Puffs
Outrageously easy and impossibly addictive, these Garlic Parmesan Pizza Puffs deliver all the flavor of your favorite slice in a crispy, poppable form. Forget delivery—these come together in minutes with pantry staples for a snack that disappears faster than you can say “more, please.”
Serving: 12 puffs | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour
– 1 ½ teaspoons baking powder
– 1 teaspoon granulated garlic powder
– ½ teaspoon dried oregano
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
– ¾ cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 1 cup shredded low-moisture part-skim mozzarella cheese
– ½ cup finely grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter, melted
– ¼ cup extra-virgin olive oil
– 2 cloves garlic, minced into a paste
– 2 tablespoons finely chopped fresh Italian parsley
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with non-stick cooking spray.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated garlic powder, dried oregano, fine sea salt, and freshly ground black pepper until fully combined.
3. Create a well in the center of the dry ingredients and pour in the whole milk and lightly beaten pasture-raised egg.
4. Using a rubber spatula, gently fold the wet ingredients into the dry until just incorporated; a few lumps are acceptable to avoid overmixing and ensure a tender texture.
5. Fold in the shredded low-moisture part-skim mozzarella cheese and finely grated Parmigiano-Reggiano cheese until evenly distributed throughout the batter.
6. Evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full.
7. Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the puffs are golden brown, puffed, and a toothpick inserted into the center comes out clean.
8. While the puffs bake, prepare the garlic butter by combining the melted unsalted butter, extra-virgin olive oil, and minced garlic paste in a small bowl.
9. Immediately upon removing the puffs from the oven, brush the hot tops generously with the prepared garlic butter mixture using a pastry brush.
10. Let the puffs cool in the tin for precisely 2 minutes to set, then carefully transfer them to a wire rack using a small offset spatula to prevent sticking.
11. Sprinkle the warm puffs with the finely chopped fresh Italian parsley before serving.
Light and airy with a crisp exterior, each puff offers a savory burst of garlic and nutty Parmesan. The melted mozzarella creates delightful, stretchy pockets within the tender crumb. For a playful twist, serve them alongside a side of warm marinara sauce for dipping, or split and stuff them with pepperoni and fresh basil for a mini sandwich bite.
Supreme Veggie Pizza Puffs
Perfect for game day or a quick weeknight dinner, these Supreme Veggie Pizza Puffs deliver all the flavor of a loaded pizza in a crispy, handheld bite. Packed with vibrant vegetables and gooey cheese, they bake up golden and irresistible in under 30 minutes.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 (8-ounce) can refrigerated crescent roll dough
- 1 cup whole-milk ricotta cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 large pasture-raised egg, lightly beaten
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fine sea salt
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced cremini mushrooms
- 2 tablespoons finely chopped black olives
- 2 tablespoons thinly sliced scallions
- 1 cup shredded low-moisture mozzarella cheese
- 1/4 cup extra-virgin olive oil, for brushing
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- Unroll the crescent dough sheet onto a lightly floured surface and press the seams together to form one solid rectangle.
- Cut the dough into 12 equal squares using a sharp knife or pizza cutter.
- Gently press each dough square into the bottom and up the sides of a prepared muffin cup. Tip: Ensure the dough is thin but not torn for an even, crispy base.
- In a medium mixing bowl, combine the ricotta cheese, Parmigiano-Reggiano, lightly beaten egg, oregano, red pepper flakes, and fine sea salt until fully incorporated.
- Fold in the diced red bell pepper, cremini mushrooms, black olives, and scallions until evenly distributed throughout the cheese mixture.
- Spoon approximately 1 1/2 tablespoons of the vegetable-cheese filling into each dough-lined muffin cup.
- Top each puff evenly with the shredded mozzarella cheese.
- Lightly brush the exposed edges of the dough with extra-virgin olive oil. Tip: This promotes a beautifully golden, flaky crust.
- Bake on the center rack for 18 to 20 minutes, or until the pastry is deeply golden brown and the cheese is bubbly. Tip: For extra crispness, broil for the final 1-2 minutes, watching closely to prevent burning.
- Remove the pan from the oven and let the puffs cool in the tin for 5 minutes before transferring to a wire rack.
Flaky, buttery pastry gives way to a creamy, savory filling studded with sweet peppers and earthy mushrooms. For a fun twist, serve them with a side of warmed marinara sauce for dipping, or crumble crispy pancetta over the top before baking for a salty, crunchy contrast.
Hawaiian Ham and Pineapple Pizza Puffs
Grab your appetite for a tropical twist on pizza night. These Hawaiian Ham and Pineapple Pizza Puffs deliver sweet, savory, and cheesy in every bite. They’re the ultimate shareable snack that disappears fast.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (13.8 oz) refrigerated pizza dough
– 1 cup diced smoked ham
– 1 cup diced fresh pineapple
– 1 cup shredded low-moisture mozzarella cheese
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Roll out the refrigerated pizza dough on a lightly floured surface into a 12×9-inch rectangle.
3. Evenly distribute the diced smoked ham and diced fresh pineapple over the dough, leaving a 1/2-inch border.
4. Sprinkle the shredded low-moisture mozzarella cheese and grated Parmigiano-Reggiano cheese over the ham and pineapple.
5. Season the filling with dried oregano, garlic powder, and freshly ground black pepper.
6. Tightly roll the dough lengthwise into a log, pinching the seam to seal.
7. Slice the log into 12 equal pieces using a sharp serrated knife for clean cuts.
8. Place the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
9. Brush the tops of each puff with the lightly beaten pasture-raised egg using a pastry brush.
10. Drizzle the extra-virgin olive oil lightly over the puffs.
11. Bake at 400°F for 18-20 minutes, until the tops are golden brown and the cheese is bubbling.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Warm from the oven, these puffs boast a crisp, golden exterior that gives way to a soft, cheesy interior with pockets of juicy pineapple and savory ham. Serve them with a side of marinara for dipping, or enjoy them as a handheld appetizer at your next gathering—they’re irresistibly addictive.
Three-Cheese Stuffed Pizza Puffs
Ditch the delivery—these handheld pizza pockets deliver crispy, cheesy satisfaction in every bite. Imagine golden-brown dough stuffed with a molten three-cheese blend, ready in under 30 minutes. Perfect for game day, after-school snacks, or a quick weeknight win.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 1 cup whole milk, at room temperature
– 1 large pasture-raised egg, lightly beaten
– ¼ cup unsalted butter, melted and cooled slightly
– ½ cup whole-milk ricotta cheese, drained
– 1 cup low-moisture mozzarella cheese, shredded
– ½ cup sharp white cheddar cheese, shredded
– ½ cup marinara sauce, for dipping
– 2 tablespoons extra-virgin olive oil, for brushing
– 1 teaspoon dried oregano, for garnish
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter, stirring until homogeneous.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula just until a shaggy dough forms—do not overmix to avoid toughness.
5. Gently fold in the drained whole-milk ricotta cheese, shredded low-moisture mozzarella cheese, and shredded sharp white cheddar cheese until evenly distributed.
6. Using a 2-tablespoon cookie scoop or spoon, portion the dough into 12 mounds on the prepared baking sheet, spacing them 2 inches apart.
7. Lightly brush the tops of each puff with extra-virgin olive oil using a pastry brush for a golden crust.
8. Sprinkle the dried oregano evenly over the puffs for an aromatic finish.
9. Bake in the preheated oven for 10–12 minutes, or until the puffs are puffed, golden brown, and sound hollow when tapped—check at 10 minutes to prevent over-baking.
10. Remove from the oven and let cool on the baking sheet for 5 minutes to set the interior cheese.
11. Serve warm with marinara sauce for dipping, reheating leftovers in a 350°F (177°C) oven for 5 minutes to restore crispness.
Here’s the magic: each puff boasts a crispy exterior that gives way to a soft, cheesy center with tangy ricotta, stretchy mozzarella, and sharp cheddar notes. Try drizzling them with hot honey or pairing with a garlic-herb aioli for a gourmet twist—they’re endlessly adaptable and disappear fast!
Prosciutto and Arugula Pizza Puffs
Unwrap your pizza night expectations—these Prosciutto and Arugula Pizza Puffs deliver crispy, savory bites in minutes. Think golden-brown puff pastry cups cradling melty mozzarella, salty prosciutto, and peppery arugula. They’re the effortless appetizer that steals every spotlight.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
– 2 tbsp extra-virgin olive oil, divided
– 4 oz fresh mozzarella cheese, torn into small pieces
– 2 oz thinly sliced prosciutto di Parma, torn into strips
– 1 cup loosely packed baby arugula
– 1 tbsp freshly grated Parmigiano-Reggiano cheese
– ½ tsp freshly cracked black pepper
– ¼ tsp fine sea salt
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 400°F (204°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with 1 tbsp olive oil.
2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it into a 10×12-inch rectangle using a rolling pin.
3. Cut the pastry into 12 equal squares, approximately 3×3 inches each, using a sharp knife or pizza cutter.
4. Gently press each pastry square into a prepared muffin cup, ensuring the corners point upward to form a cup shape.
5. Brush the inside of each pastry cup with the remaining 1 tbsp olive oil using a pastry brush.
6. Evenly distribute the torn mozzarella pieces among the pastry cups, filling each about halfway.
7. Top the mozzarella with torn prosciutto strips, arranging them loosely to allow for even cooking.
8. In a small bowl, toss the baby arugula with Parmigiano-Reggiano, black pepper, and sea salt until lightly coated.
9. Divide the seasoned arugula mixture among the pastry cups, placing it gently over the prosciutto.
10. Brush the exposed pastry edges with the lightly beaten egg using a pastry brush for a golden finish.
11. Bake in the preheated oven for 16–18 minutes, or until the pastry is puffed and deep golden brown and the cheese is fully melted.
12. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
Each puff emerges with a shatteringly crisp exterior that gives way to a molten, cheesy center. The prosciutto renders subtly salty notes against the peppery bite of arugula. Elevate them by drizzling with a balsamic glaze or serving alongside a simple tomato bruschetta for a vibrant contrast.
Bacon and Cheddar Pizza Puffs
Whip up these savory bites that transform classic pizza flavors into irresistible puff pastry pockets. Think crispy golden shells hugging melty cheddar and smoky bacon—perfect for game day or quick appetizers. They bake in minutes and disappear even faster.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 6 ounces thick-cut applewood-smoked bacon, diced
– 1 cup sharp white cheddar cheese, finely grated
– ¼ cup whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter, clarified
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon crushed red pepper flakes
– 1 tablespoon all-purpose flour, for dusting
– Flaky sea salt, for finishing
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Cook the diced bacon in a skillet over medium heat for 8–10 minutes until crisp and golden brown, then transfer to a paper towel-lined plate to drain.
3. Lightly dust a clean surface with all-purpose flour and unfold the thawed puff pastry sheet.
4. Roll the pastry into a 10×12-inch rectangle using a rolling pin, ensuring an even thickness.
5. Combine the grated cheddar, ricotta, cooked bacon, oregano, garlic powder, and red pepper flakes in a mixing bowl.
6. Spread the cheese-bacon mixture evenly over the puff pastry, leaving a ½-inch border on all edges.
7. Brush the exposed pastry edges with the lightly beaten egg using a pastry brush.
8. Tightly roll the pastry lengthwise into a log, pressing gently to seal the seam.
9. Slice the log into 12 equal pieces with a sharp serrated knife, wiping the blade between cuts for clean edges.
10. Arrange the slices cut-side up on the prepared baking sheet, spacing them 1 inch apart.
11. Brush the tops of each puff with clarified butter for a golden finish.
12. Bake at 400°F for 18–20 minutes until the pastry is puffed and deep golden brown.
13. Remove from the oven and immediately sprinkle with flaky sea salt while hot.
14. Transfer the puffs to a wire rack to cool for 5 minutes before serving.
Unbelievably flaky layers shatter to reveal a molten cheddar center studded with smoky bacon bits. The ricotta adds a subtle creaminess that balances the sharp cheese, while the clarified butter ensures an evenly crisp exterior. Serve these warm with a side of marinara for dipping or crumble them over a salad for a savory crunch.
Pesto and Sun-Dried Tomato Pizza Puffs
Brace yourself for flavor bombs that ditch the dough drama. These pesto and sun-dried tomato pizza puffs are your weeknight hero—ready in minutes and packed with bold, cheesy goodness.
Serving: 12 puffs | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/4 cup basil pesto
- 1/4 cup oil-packed sun-dried tomatoes, finely chopped
- 1 cup whole-milk mozzarella cheese, freshly grated
- 1/4 cup Parmigiano-Reggiano cheese, finely grated
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp extra-virgin olive oil
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto a lightly floured surface, rolling it gently to smooth any seams.
- Spread the basil pesto evenly over the entire surface of the pastry using a small offset spatula.
- Scatter the finely chopped sun-dried tomatoes and freshly grated mozzarella cheese uniformly over the pesto layer.
- Sprinkle the finely grated Parmigiano-Reggiano cheese atop the other ingredients.
- Starting from one long edge, tightly roll the pastry into a log, pinching the seam to seal.
- Using a sharp serrated knife, slice the log into 12 equal rounds, each about 3/4-inch thick. Tip: Chill the log for 10 minutes before slicing for cleaner cuts.
- Arrange the rounds cut-side up on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops lightly with the beaten egg using a pastry brush.
- Drizzle each round with extra-virgin olive oil and season with flaky sea salt and freshly cracked black pepper.
- Bake for 12-15 minutes, or until the pastry is deeply golden and puffed, and the cheese is bubbling. Tip: Rotate the sheet halfway through baking for even browning.
- Transfer the puffs to a wire rack and let cool for 5 minutes before serving. Tip: This brief rest allows the cheese to set slightly, preventing burns.
Relish the contrast of the flaky, buttery pastry against the molten, herbaceous filling. The sun-dried tomatoes offer a sweet-tart punch that cuts through the richness beautifully. Serve them warm with a side of garlic aioli for dipping, or crumble them over a crisp green salad for an unexpected twist.
Mediterranean Olive and Feta Pizza Puffs
Munch on these Mediterranean Olive and Feta Pizza Puffs—they’re your favorite pizza flavors, baked into golden, shareable bites. Forget delivery; these come together fast with pantry staples for a crowd-pleasing snack or appetizer. Bold, briny, and utterly addictive.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 4 ounces feta cheese, crumbled
– ½ cup Kalamata olives, pitted and finely chopped
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto a lightly floured surface, rolling it gently to smooth any creases.
3. In a medium bowl, combine the crumbled feta cheese, chopped Kalamata olives, dried oregano, black pepper, and sea salt.
4. Evenly sprinkle the feta-olive mixture over the entire surface of the puff pastry.
5. Starting from one long edge, tightly roll the pastry into a log, pressing gently to seal the filling inside.
6. Using a sharp knife, slice the log into 12 equal pieces, each about 1-inch thick. Tip: Chill the log for 10 minutes before slicing for cleaner cuts.
7. Place the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
8. Brush the tops of each puff with the lightly beaten egg wash for a golden finish.
9. Drizzle the extra-virgin olive oil evenly over the puffs.
10. Bake in the preheated oven for 16–18 minutes, until the puffs are puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even browning.
11. Remove from the oven and let cool on the sheet for 5 minutes before serving. Tip: Serve warm to highlight the melty feta texture.
Vibrant and flaky, these puffs offer a crisp exterior that gives way to a savory, briny filling. The feta softens without fully melting, creating pockets of creamy saltiness against the buttery pastry. For a creative twist, drizzle with a balsamic reduction or serve alongside a simple arugula salad tossed in lemon vinaigrette.
Loaded Potato Pizza Puffs
Ready to transform pizza night? These Loaded Potato Pizza Puffs combine crispy potato crusts with melty cheese and savory toppings for an irresistible, shareable snack.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 2 large russet potatoes, peeled and grated
- 1 tsp fine sea salt
- 1/2 cup all-purpose flour
- 1 large pasture-raised egg, lightly beaten
- 1/4 cup clarified butter, melted
- 1 cup low-moisture mozzarella cheese, freshly shredded
- 1/2 cup sharp cheddar cheese, freshly shredded
- 1/4 cup cooked applewood-smoked bacon, finely chopped
- 2 tbsp fresh chives, finely minced
- 1/4 cup sour cream, for serving
Instructions
- Place the grated potatoes in a clean kitchen towel and wring firmly to extract all excess moisture.
- In a large mixing bowl, combine the dried potatoes, fine sea salt, all-purpose flour, and lightly beaten pasture-raised egg until a cohesive dough forms.
- Divide the dough into 12 equal portions and roll each into a smooth ball.
- Using your thumb, press a deep well into the center of each dough ball to form a cup shape.
- Brush the inside and outside of each dough cup generously with the melted clarified butter.
- Arrange the cups on a parchment-lined baking sheet, ensuring they do not touch.
- Preheat your oven to 425°F (218°C) and let the dough cups rest for 10 minutes to hydrate the flour.
- Bake the cups on the middle rack for 12 minutes, or until the edges just begin to turn golden.
- Remove the baking sheet from the oven. Carefully fill each hot cup with a mixture of the freshly shredded mozzarella and sharp cheddar cheeses.
- Top each filled cup evenly with the finely chopped applewood-smoked bacon.
- Return the baking sheet to the oven and bake for an additional 6-8 minutes, until the cheese is fully melted and bubbly and the crust is deep golden brown.
- Transfer the puffs to a wire rack. Immediately garnish with the finely minced fresh chives.
- Serve warm with the sour cream on the side for dipping.
Vibrantly crispy on the outside with a soft, cheesy interior, these puffs offer a perfect textural contrast. The clarified butter creates an exceptionally flaky crust, while the fresh chives cut through the richness. For a fun twist, serve them alongside a spicy arrabbiata sauce for dipping.
Chicken Alfredo Pizza Puffs
Hear me out: these Chicken Alfredo Pizza Puffs are your new favorite party trick. They combine creamy Alfredo sauce, tender chicken, and melty cheese in a crispy, golden puff pastry shell—perfect for game day or a quick weeknight win.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 package (17.3 oz) frozen puff pastry sheets, thawed
– 1 cup cooked chicken breast, shredded
– 1 cup Alfredo sauce, prepared
– 1 cup mozzarella cheese, freshly grated
– ¼ cup Parmesan cheese, finely grated
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp clarified butter, melted
– 1 tsp garlic powder
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface and roll each to a 10×12-inch rectangle.
3. Cut each pastry sheet into 12 equal squares using a sharp knife or pizza cutter.
4. In a medium mixing bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, black pepper, and kosher salt until fully incorporated.
5. Place 1 tablespoon of the chicken Alfredo mixture in the center of each pastry square.
6. Brush the edges of each pastry square with the lightly beaten egg using a pastry brush.
7. Fold each square diagonally to form a triangle, pressing the edges firmly with your fingers to seal.
8. Crimp the sealed edges with the tines of a fork to ensure no filling leaks during baking.
9. Arrange the filled pastries on the prepared baking sheet, spacing them 1 inch apart.
10. Brush the tops of each pastry with the melted clarified butter for a golden finish.
11. Bake at 400°F for 16-18 minutes, or until the pastries are puffed and deep golden brown.
12. Transfer the baked puffs to a wire rack and let cool for 5 minutes before serving.
Crispy, flaky pastry gives way to a rich, creamy chicken Alfredo filling with a perfect cheese pull in every bite. Serve these warm with a side of marinara for dipping, or elevate them by topping with fresh basil and a drizzle of truffle oil for an elegant appetizer.
Spicy Sausage and Mushroom Pizza Puffs
Ditch the delivery—these spicy sausage and mushroom pizza puffs are your new weeknight hero. They pack all the crave-worthy flavor of a loaded pie into a crispy, dippable bite. Ready in under 30 minutes, they’re the ultimate crowd-pleaser.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 (8-ounce) tube refrigerated crescent roll dough
- 1/2 pound spicy Italian sausage, casings removed
- 4 ounces cremini mushrooms, finely diced
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup finely grated Pecorino Romano cheese
- 1 large pasture-raised egg, lightly beaten
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon fine sea salt
- 1 cup marinara sauce, for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- Unroll the crescent dough sheet and press it into a 12×9-inch rectangle on a lightly floured surface.
- Cut the dough into 12 equal squares using a sharp knife or pizza cutter.
- Gently press each dough square into a prepared muffin cup, forming a small cup.
- Heat the olive oil in a medium skillet over medium-high heat until shimmering.
- Add the crumbled Italian sausage and cook for 4-5 minutes, breaking it up with a wooden spoon until no pink remains.
- Add the diced cremini mushrooms to the skillet and sauté for 3-4 minutes until they release their moisture and begin to brown.
- Transfer the sausage and mushroom mixture to a medium mixing bowl and let it cool for 5 minutes.
- Stir the whole-milk ricotta, grated Pecorino Romano, lightly beaten egg, dried oregano, crushed red pepper flakes, and fine sea salt into the cooled sausage mixture until fully combined.
- Spoon approximately 2 tablespoons of the filling mixture into each dough-lined muffin cup.
- Bake on the middle oven rack for 11-13 minutes, or until the puff pastry is golden brown and the filling is set.
- Remove the muffin tin from the oven and let the puffs cool in the pan for 5 minutes before transferring to a wire rack.
- Warm the marinara sauce in a small saucepan over low heat while the puffs cool.
Vibrant with a kick from the spicy sausage and red pepper flakes, these puffs offer a satisfying contrast of textures: a flaky, buttery crust gives way to a creamy, savory filling studded with earthy mushrooms. Serve them straight from the oven with the warm marinara for dipping, or get creative by drizzling them with a balsamic glaze and scattering fresh basil over the top for an elevated appetizer.
Vegan Margherita Pizza Puffs
Let’s transform classic pizza into bite-sized vegan magic. These puffs deliver crispy edges with melty centers in minutes—perfect for game day or impromptu gatherings.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 cup unsweetened almond milk
– 2 tablespoons extra-virgin olive oil
– ½ cup vegan mozzarella shreds
– ¼ cup vegan Parmesan-style grated topping
– ⅓ cup tomato purée
– 1 tablespoon nutritional yeast
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F (204°C) and lightly grease a standard 12-cup muffin tin with olive oil.
2. Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt in a large mixing bowl until fully combined.
3. In a separate bowl, vigorously mix 1 cup unsweetened almond milk and 2 tablespoons extra-virgin olive oil until emulsified.
4. Pour the wet ingredients into the dry mixture and stir just until no flour streaks remain—avoid overmixing to prevent dense puffs.
5. Fold in ½ cup vegan mozzarella shreds, ¼ cup vegan Parmesan-style grated topping, 1 tablespoon nutritional yeast, 1 teaspoon dried oregano, and ½ teaspoon garlic powder until evenly distributed.
6. Spoon ⅓ cup tomato purée into a small bowl and swirl it lightly into the batter with a knife for a marbled effect, being careful not to fully incorporate it.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
8. Bake at 400°F (204°C) for 16–18 minutes, or until the puffs are golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the tin for 5 minutes to set—this prevents crumbling when transferring.
10. Gently loosen the puffs with a butter knife and transfer to a wire rack.
11. Garnish each puff with fresh basil leaves immediately before serving for optimal aroma and color.
Serve these puffs warm to experience the crisp exterior giving way to a soft, cheesy interior. The tomato swirl adds a tangy contrast to the savory herb-infused batter, making them irresistible straight from the oven. Try stacking them with a drizzle of balsamic reduction for an elegant appetizer presentation.
Taco-Inspired Pizza Puffs
Let’s mash up two iconic comfort foods into one irresistible bite. These Taco-Inspired Pizza Puffs deliver a fiesta of flavor in a perfectly poppable, golden-brown package, blending the zest of taco night with the cheesy, doughy joy of pizza.
Serving: 12 puffs | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 1 1/2 tsp baking powder
– 1/2 tsp fine sea salt
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– 1 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp clarified butter, melted and cooled
– 3/4 cup sharp cheddar cheese, finely grated
– 1/2 cup cooked ground beef (85% lean), seasoned with 1 tsp taco seasoning and cooled
– 1/4 cup diced Roma tomatoes, seeds and excess pulp removed
– 2 tbsp finely chopped white onion
– 1 tbsp fresh cilantro, minced
– Nonstick cooking spray
Instructions
1. Preheat your oven to 375°F (190°C) and generously coat a 12-cup standard muffin tin with nonstick cooking spray.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, ground cumin, and smoked paprika until fully combined.
3. In a separate medium bowl, vigorously whisk the whole milk, lightly beaten pasture-raised egg, and cooled clarified butter until the mixture is homogenous and slightly frothy.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined; a few small lumps are acceptable to avoid overmixing and tough puffs.
5. Gently fold in the finely grated sharp cheddar cheese, cooled seasoned ground beef, diced Roma tomatoes, chopped white onion, and minced fresh cilantro until evenly distributed.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 18 to 20 minutes, or until the puffs are golden brown, the tops spring back when lightly touched, and a toothpick inserted into the center comes out clean.
8. Allow the puffs to cool in the tin for 5 minutes to set, then transfer them to a wire rack using an offset spatula to prevent sticking.
Achieving a crisp exterior with a soft, airy interior, these puffs offer a savory burst of cumin and paprika, balanced by the sharp cheddar and fresh tomato. Serve them warm with a side of crema for dipping or crumbled over a crisp salad for a playful twist.
Gluten-Free Pepperoni Pizza Puffs
Kick your pizza night into high gear with these bite-sized, gluten-free wonders. They’re crispy, cheesy, and packed with savory pepperoni—perfect for game day or a quick weeknight snack. Forget the delivery wait; these puffs come together in a flash.
Serving: 12 puffs | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup gluten-free all-purpose flour blend
– 1 teaspoon baking powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup diced pepperoni
– 2 tablespoons extra-virgin olive oil
– 1/2 cup marinara sauce, for serving
Instructions
1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin with extra-virgin olive oil using a pastry brush for even coverage.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, garlic powder, and fine sea salt until fully combined.
3. Add the lightly beaten pasture-raised eggs and whole milk to the dry ingredients, stirring with a rubber spatula until a smooth batter forms—avoid overmixing to prevent toughness.
4. Fold in the shredded low-moisture mozzarella cheese, grated Parmesan cheese, and diced pepperoni until evenly distributed throughout the batter.
5. Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow for rising during baking.
6. Bake at 375°F for 12-15 minutes, or until the puffs are golden brown on top and a toothpick inserted into the center comes out clean.
7. Remove the tin from the oven and let the puffs cool in the pan for 5 minutes to set before transferring to a wire rack.
8. Serve the puffs warm with marinara sauce for dipping on the side.
Achieve a delightfully crisp exterior with a soft, cheesy interior that bursts with umami from the pepperoni. For a creative twist, drizzle with hot honey or sprinkle with fresh basil just before serving to elevate the flavors.
Summary
Mouthwatering pizza puffs offer endless inspiration for any gathering! We hope this roundup sparks your creativity in the kitchen. Give these recipes a try, leave a comment with your favorite, and don’t forget to share this article on Pinterest to spread the cheesy joy. Happy cooking!
