Cheesy and delicious pepperoni pizza dip is baked until bubbly in a mini, golden-brown crescent dough cup. Topped with mini pepperoni, these dip bites are a crowd-pleasing appetizer that your family with love!

Our crescent dough recipes are some of our most popular. For instance, these Sausage, Egg and Cheese Breakfast Bombs are a huge hit with thousands of repins! If you love pizza, these Pepperoni Pizza Dip Bites are for you!
These mini appetizers made with crescent dough are so easy to whip up! Check out our video to see for yourself how simple these are to assemble!
What Makes Them So Good?
- They are ready in less than 20 minutes once your cream cheese is softened.
- You can mix and match the cheese to use your favorites in the dip bites.
- They are topped with perfectly crisp mini pepperoni–how cute are these?
- Each of these mini appetizers are literally a 2-bite appetizer.
- These can be frozen and enjoyed later.
- Kids can help make these because they are pretty darn simple!
- Lastly, they taste freakin’ amazing! One bite and you will agree!
Ingredients
This recipe uses common ingredients that can be found at pretty much any store that sells groceries. You can even find most of these ingredients on sale to make these a cheap appetizer for you next party or small gathering.
- cream cheese
- sour cream or plain Greek yogurt
- Parmesan cheese
- mozzarella/pizza cheese blend
- marinara sauce
- Italian herbs
- mini pepperonis
How to Make
- Preheat oven to 350 degrees Fahrenheit. Grease a 24-count mini muffin tin with nonstick spray.
- In a large bowl combine the cream cheese, sour cream, spices, marinara, parmesan, and 1 cup of mozzarella cheese.
- Unravel 2 crescent dough sheets or rolls and pinch edges together to make 2 rectangles. Cut dough into 6 columns with 5 rows (makes 30 squares – you will have extra dough).
- Line mini muffin tin spots with crescent dough squares.
- Using a tablespoon cookie dough scooper, scoop one tablespoon of dip into each crescent dough space.
- Top each with mini pepperonis.
- Bake for 13 minutes or until golden brown- serve warm!
Tips for Recipe Success
While these Pepperoni Dip bites are easy to make, there are some tips for success to follow for a perfect experience.
Use Room Temperature Cream Cheese
Be sure to use room temperature cream cheese since it will make it easier to mix. You can soften your cheese in the microwave in 5 second increments until spreadable.
Use Chilled Crescent Dough
Make sure to keep your crescent dough chilled until just before unwrapping. If your dough gets warm it will begin to rise, and get gummy and sticky.
Can Be Made in Standard Muffin Tins
These can be made in standard muffin tins as well. Just cut the squares a little large with fully fit the muffin tins.
Use Non-Stick
Grease tins with nonstick to ensure your dip bites can easily be removed from the pan.
Sour Cream or Greek Yogurt?
Sour cream or plain Greek yogurt work for this recipe and are barely undetectable when mixed with the other ingredients.
Storing / Freezing
Dip bites can be easily frozen. Simply bake and allow them to fully cool before adding them to an airtight, freezer-safe bag. To reheat, allow them to thaw and bake them in the oven at 350 degrees for 3-5 minutes to heat up.
If not frozen the same day, these bites are best served warm, and do not taste as good refrigerated, and heated.
More Savory Crescent Dough Recipes
Ham & Cheese Breakfast Crescents
Cheesy Meatball Bombs Recipe
Sausage, Egg, and Cheese Breakfast Bombs
Pepperoni Cheese Pizza Bombs
Pepperoni Pizza Dip Bites
Equipment
- 24-count muffin tin
- medium mixing bowl
- mixing spoon
- tablespoon cookie scoop
- Cutting board
- knife
Ingredients
- 14 ounces crescent dough 1 3/4 rolls (2 cans)
- 4 ounces cream cheese
- 4 ounces sour cream
- 1/4 cup Parmesan cheese
- 1 cup shredded pizza cheese
- 4 ounces marinara sauce
- 1 tsp Italian herbs
- 2 ounces mini pepperoni
Instructions
- Preheat oven to 350° Fahrenheit. Grease a 24-count mini muffin tin with nonstick spray.
- In a large bowl combine the cream cheese, sour cream, spices, marinara, parmesan, and 1 cup of mozzarella cheese.
- Unravel 2 crescent dough sheets or rolls and pinch edges together to make 2 rectangles. Cut dough into 6 columns with 5 rows (makes 30 squares-you will have extra dough).
- Line mini muffin tin spots with crescent dough squares.
- Using a tablespoon cookie dough scooper, scoop one tablespoon of dip into each crescent dough space. Top each with mini pepperonis.
- Bake for 13 minutes or until golden brown- serve warm!
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