Save
Trying to make those pizza bites just like the ones from Little Caesars turned into a weekly favorite at my house. The day I nailed the mix of crunchy, cheesy crust and fluffy, soft middles felt like a big win in the kitchen. Now my family actually asks for these over any takeout version.
My son’s team wiped out nearly three pans after practice last week. The coach begged me to share how I made 'em—guess that means they're a home run.
Tasty Ingredients
- Roll out fresh pizza dough for best results
- Real butter makes these crazy flavorful
- Minced garlic for that extra kick
- Mozzarella keeps things nice and gooey
- Don't skip the marinara for dipping or topping
- Parmesan takes care of those golden brown bits
- Sprinkle some Italian seasoning for a deep flavor
- Chopped parsley on top keeps it bright
Save
In-Depth Directions
- Cheese Finish
- Make sure that cheese cap covers it all and even hugs the sides. That’s what makes the edges crazy crispy and so good.
- Layer Everything
- Stack your favorite combos—add cheese, toppings, sauce, then more cheese. Think of it like you’re building snack skyscrapers.
- Shape Your Cups
- Drop dough balls in each muffin spot and press gently to make a spot for your toppings. Let them puff up and rise until they look ready.
- Butter Up
- Brush a mix of butter and garlic all around your muffin pan. You want those flavorful, crunchy edges from the first bite.
Best Matchups
Grab a side of ranch or some warm marinara to dunk these in. On big game days, I throw in some crunchy Caesar salad and sometimes garlic breadsticks. For parties, a whole dipping bar—ranch, different sauces, and that spicy honey for the brave souls—keeps everyone happy.
Switch It Up
You’ve got tons of swap ideas. I’ll toss on bacon and jalapeños when we need some heat. My veggie-loving kid piles hers up with peppers and mushrooms. Summer means basil and cherry tomatoes sprinkled on top after they bake. Want breakfast? Scrambled eggs and cheese work, too!
Stay Tasty
Eat these fresh out of the oven while the cheese is still stretchy. If you wanna prep ahead, just get everything ready but wait to bake ‘til go time. Leftovers will hang out in the fridge a couple days—pop 'em in the oven again to keep that crunchy outside spot-on.
Save
Trying to copy the originals turned into something even better at home. It’s proof you don’t have to order out when you can add your favorite toppings and control every bite. When I put these out, everyone’s happy—there’s always empty plates at the end.
Recipe FAQs
- → Can I use ready-made dough?
- Absolutely, pre-made dough works just fine.
- → Why proof the dough?
- It helps make the dough airy and super soft.
- → Can I switch up the toppings?
- Sure, use whatever pizza toppings you love most.
- → How should I store extras?
- Keep in a sealed container in the fridge, then reheat in the oven.
- → Why use garlic butter twice?
- The first layer goes in the dough, the second boosts flavor and keeps it from drying out.