- 2 refrigerated pie crusts
- 8 oz mozzarella cheese (cut into small cubes or shredded )
- 1 cup mini pepperoni
- pizza sauce (for serving )
Olive Oil Topping
- 1/2 cup olive oil
- 1/2 tsp oregano
- 2 tbsp chopped fresh basil
- 2 tbsp parmesan cheese
- 1 tsp garlic powder
Preheat oven to 425 degrees. Line two baking sheets with silpats or parchment paper.
Lay your crust out on a non-stick surface such as a pastry mat or parchment paper. Using a large biscuit cutter, cut out 5 circles from the dough. Lay out the other crust, and repeat.
Mix together the olive oil topping ingredients and then spread a small amount on each circle. Add 7-8 mini pepperonis to each circle and then top with a small amount of cheese. Keep filling away from the edges.
Fold top of crust over and seal edges with a fork.
Place on prepared baking sheet and bake for 10-12 minutes, or until golden brown.
Let cool for 5-10 minutes, to set up, before serving.