Cheesesteak Pizza Puffs
Imagine this, succulent tender rib eye steak, ooey gooey cheese wrapped in a golden crispy crust. Every single bite is a reminder of what you deserve. These cheesesteak pizza puffs are irresistible.
Ingredients
- 14 oz pizza dough I used jus rol
- 10 oz thinly sliced ribeye
- 2 cups mozzarella cheese shredded
- 6 slices white american cheese
- 1/4 cup onion diced
- 1/4 cup green peppers diced
- 1 tbsp oregano dried
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil for cooking
Garlic Butter
- 1/2 cup unsalted butter softened
- 2 tbsp parmesan cheese
- 1 tsp garlic grated
- 1 tsp parsley dried
- 1/4 tsp salt
Garnish
- 1/4 cup parmesan cheese grated
- 2 tbsp parsley dried
Instructions
- In a pan over medium heat add some olive oil and the thinly sliced ribeye. Season with salt and pepper. Cook through about 70%.
- Then, add in diced onions, diced green peppers and a little more salt and pepper.
- Continue cooking until the vegetables start browning around the edges.
- Set aside to cool.
Garlic Butter
- In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.
Assemble
- Roll out the pizza dough and divide into 12 equal pieces.
- Add some of the garlic butter into each pocket of the muffin tin. Brush in to coat.
- Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
- Add some shredded mozzarella cheese to each pocket, followed by the cooked steak filling, some american cheese and cover the top of each with more mozzarella cheese.
- Sprinkle with oregano and a drizzle of olive oil.
- Place in a preheated 425F oven and bake for 18-20 minutes. Until cooked through and golden brown.
- Brush each with garlic butter soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
- Enjoy!
Video
Chicken Alfredo Pizza Puffs
Picture this, garlic butter crust stuffed with juicy chicken, thick, creamy Alfredo sauce and enough cheese to satisfy all your cravings. These chicken Alfredo pizza puffs are out of this world. Guaranteed to hit that spot every single time.
Equipment
- muffin tin
Ingredients
- 14 oz pizza dough I used jus rol
- 2 cups chicken chopped I used rotisserie chicken
- 2 cups mozzarella cheese grated
- Olive oil
Alfredo Sauce
- 1 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- 3 tbsp butter unsalted
- 1 tsp olive oil
- 1 tsp garlic grated
- 1/2 tsp salt
- 1/4 tsp pepper
Garlic Butter
- 1/2 cup unsalted butter softened
- 2 tbsp parmesan cheese
- 1 tsp garlic grated
- 1 tsp parsley dried
- 1/4 tsp salt
Garnish
- 1/4 cup parmesan cheese grated
- 2 tbsp parsley dried
Instructions
Alfredo Sauce
- In a pot over medium heat add butter, olive oil and garlic. Allow to cook until the butter starts to bubble.
- Add heavy cream, season with salt and pepper.
- Whisk until the sauce thickens and is reduced.
- Remove from heat, mix in parmesan cheese and mozzarella cheese.
- Set aside to cool. As it cool it will continue to thicken and that’s what you want.
Garlic Butter
- In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.
Assemble
- Roll out the pizza dough and divide into 12 equal pieces.
- Add some garlic butter into each pocket of the muffin tin. Brush in to coat.
- Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
- Add some shredded mozzarella cheese to each pocket, followed by alfredo sauce, the chopped rotisserie chicken, more alfredo sauce and cover the tops with more mozzarella cheese.
- Sprinkle with oregano and drizzle with olive oil.
- Place in a preheated 425F oven and bake for 16-18 minutes. Until cooked through and golden brown.
- Brush each with garlic butter as soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
- Enjoy!
Video
Deluxe Pizza Puffs
As the aromas of melted cheese and savory toppings fill the air, let the crunch of the crispy crust and the irresistible cheese pull take you to a place where every bite is pure bliss and satisfaction. These deluxe pizza puffs are next level.
Servings 12 pizza puffs
Equipment
- muffin tin
Ingredients
- 14 oz pizza dough I used jus rol
- 2 cups mozzarella cheese grated
- 4 oz Italian sausage
- 1/4 cup onion diced
- 1/4 cup green peppers diced
- 1/4 cup pepperoni cut into fourths
- 1 tsp oregano dried
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup pizza sauce
- Olive oil
Garlic Butter
- 1/2 cup unsalted butter softened
- 2 tbsp parmesan cheese
- 1 tsp garlic grated
- 1 tsp parsley dried
- 1/4 tsp salt
Garnish
- 1/4 cup parmesan cheese grated
- 2 tbsp parsley dried
Instructions
- In a pan over medium heat add some olive oil and cook the Italian sausage until golden brown.
- Once cooked, add in diced onions, diced green peppers and 1/4 tsp salt and 1/4 tsp pepper.
- Continue cooking until the vegetables start browning around the edges.
- Add the pepperoni’s and continue to cook for 3-4 minutes.
- Set aside.
Garlic Butter
- In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.
Assemble
- Roll out the pizza dough and divide into 12 equal pieces.
- Add some olive oil into each pocket of the puffin tin. Brush in to coat.
- Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
- Add some shredded mozzarella cheese to each pocket, followed by pizza sauce, the cooked meat and veggies, more sauce and cover the top of each with more mozzarella cheese.
- Sprinkle with oregano and a drizzle of olive oil.
- Place in a preheated 425F oven and bake for 18-20 minutes. Until cooked through and golden brown.
- Brush each with garlic butter soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
- Enjoy!