Tips and Tricks
What do you serve with Hawaiian pizza muffins? If you’re serving these as an appetizer at a party or for a football finger food, they go great with other easy appetizers like Oven Baked Teriyaki Chicken Wings, Stromboli or Meatball Subs. Sometimes I even make these as a quick dinner so we eat them with a side salad or some roasted vegetables.
How do you store Hawaiian pizza muffins? If you have leftovers, the best way to store pizza muffins is in the fridge in an airtight container for up to three days.
What type of dough do you use for Hawaiian pizza muffins? If you can find it, the best type of dough to use is Pillsbury crescent roll dough sheet. This is basically crescent roll dough that hasn’t been cut into crescent rolls yet. However, if you can’t specifically find the sheets, you can use regular crescent roll dough and just pinch together the seams. Then cut the dough into 12 pieces and proceed with the rest of the recipe.
Can you use leftover holiday ham? Yes! This would be a great way to use up some leftover ham after a holiday. An easy appetizer or quick dinner after all that cooking.
How do you make Hawaiian pizza muffins? Hawaiian pizza muffins are a very easy dinner or appetizer recipe with crescent roll dough. To start, preheat the oven to 375 F and spray a standard muffin tin with cooking spray. Unroll the dough and cut into 12 even pieces. Stick each piece into a muffin tin. Spoon marinara sauce into each cup and top with cheese, ham and pineapple. Bake for 15 minutes until golden brown and puffy. Remove from the oven and sprinkle with oregano before serving.
How do you reheat Hawaiian pizza muffins? These are best eaten fresh out of the oven the first time but if you have leftovers, you can reheat them in the oven on a sheet tray at 350 F until heated through (about 10-15 minutes). If you don’t mind them being a little soggier, I heat them in the microwave for a quick snack.
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Hawaiian Pizza Muffins
- 1 8 oz crescent dough sheet
- ¼ cup marinara sauce
- 1 cup freshly shredded fontina or part skim mozzarella
- 3 slices deli honey ham diced
- ⅓ cup fresh pineapple diced
- Sprinkle of dried oregano
- Preheat oven to 375 F.
- Spray a muffin tin with non-stick spray.
- Unroll the crescent dough sheet on a floured surface and cut into 12 evenly sized square with a knife.
- Place 1 square in each of the muffin tin cups.
- Add a spoonful of marinara sauce on top of each of the crescent dough cups.
- Use freshly shredded fontina or mozzarella cheese and evenly distribute among the pizza muffins.
- Next, dice up the 3 slices of deli style honey ham and evenly distribute among the 12 cups.
- Top each cup with fresh pineapple pieces.
- Bake in the oven for 15 minutes until crescent dough is golden brown and cheese is melted.
- Remove from the oven and sprinkle with dried oregano over each cup and then serve while hot.
- If you can't find the whole sheet crescent roll dough, you can use regular crescent roll dough but pinch together the seams.
- Reheat leftovers in the oven at 350 F for 10 minutes on a baking sheet.
Originally posted December 17, 2018. Republished with new photos and tips and tricks on November 24, 2019.