Chicken Parmesan Cupcakes
Savory handheld chicken Parmesan made in a crescent-roll muffin cup for a quick party snack or weeknight treat.
Servings: 12 cupcakes
Ingredients
- 1 (8-oz) can refrigerated crescent dinner rolls
- 3/4 cup shredded mozzarella cheese
- 12 pieces frozen popcorn chicken
- 1 1/4 cup spaghetti sauce
- 3/4 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 375ºF (190ºC) and spray a 12-cup muffin pan with cooking spray; set aside.
- Unroll the crescent dough, press seams together, and roll or press into an 8×18-inch rectangle; cut into 12 equal squares.
- Press each dough square into a prepared muffin cup, forming a cup shape with the dough reaching up the sides.
- Place about 1 tablespoon shredded mozzarella into the bottom of each dough-lined cup.
- Place one piece of frozen popcorn chicken (or two small pieces) on top of the mozzarella in each cup.
- Spoon about 2 tablespoons spaghetti sauce over each chicken piece, then sprinkle each cup with shredded Parmesan (divide remaining mozzarella as desired).
- Bake for 15 to 18 minutes, until the dough is golden brown and the chicken is heated through.
- Remove from the oven and let cool a few minutes in the pan before transferring to a wire rack to finish cooling slightly; serve warm.
Equipment
- 12-cup muffin pan
- cooking spray
- rolling surface and rolling pin or hands
- Measuring spoons
- tart tamper
- Grater
Notes
- Use larger popcorn-chicken pieces or two small pieces per cup for more chicken.
- No need to thaw the frozen chicken; it cooks in the oven.
- You can substitute refrigerated pizza dough for the crescent rolls.
- Any jarred marinara or spaghetti sauce works well.
- Shredded or grated Parmesan both work fine.
- Leftover cupcakes can be frozen for later.