Garlic Butter Hot Honey Pepperoni Pizza Croissants

Name: Garlic Butter Hot Honey Pepperoni Pizza Croissants
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 8
Ingredients: 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 2 tablespoons olive oil; 1 (6 ounce) can Tomato Paste Sweet Basil; 1 1/2 teaspoons sugar; 1 teaspoon garlic powder; 1 teaspoon onion powder; Kosher salt to taste; dried basil; dried oregano; 1 1/3 tablespoons red pepper flakes; freshly ground black pepper; 1/2 cup unsalted butter; 4 garlic cloves; 2 tablespoons fresh parsley; 2 tablespoons grated Parmesan cheese; 1/2 cup honey; 1 tablespoon apple cider vinegar; 8 croissants; 4 cups shredded mozzarella cheese; mini pepperoni; burrata; basil leaves

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Serves:

8 people

Prep Time:

30 minutes

Cook Time:

18 minutes

Garlic Butter Hot Honey Pepperoni Pizza Croissants take everything you love about a classic slice and tuck it inside a buttery, flaky croissant. With a rich homemade pizza sauce made using Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and Tuttorosso Tomato Paste with Sweet Basil, each bite packs bold tomato flavor and that classic pizzeria taste. Finished with melty mozzarella, crispy pepperoni, garlicky herb butter, and a drizzle of hot honey, this mashup is perfect for game day snacks, brunch spreads, or a creative weeknight bake. @agrooveforfood @thefeedfeed

Ingredients

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1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
2 tablespoons olive oil
1 (6 ounce) can Tuttorosso® Tomato Paste Sweet Basil
1 1/2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt to taste
dried basil, to taste
dried oregano, to taste
1 1/3 tablespoons red pepper flakes, crushed, optional
freshly ground black pepper, to taste
1/2 cup unsalted butter, softened
4 garlic cloves, finely minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated Parmesan cheese, optional
1/2 cup honey
1 tablespoon apple cider vinegar
8 croissants, large, store-bought
4 cups shredded mozzarella cheese
mini pepperoni
burrata, for topping, optional
basil leaves, fresh for garnish

Instructions

Make the Pizza Sauce: In a saucepan over low heat, combine Tuttorosso San Marzano Style Hand Crushed Tomatoes, olive oil, Tuttorosso Tomato Paste, sugar, garlic powder, onion powder, salt to taste, basil, oregano, 1/2 teaspoon crushed red pepper (if using), and black pepper to taste. Simmer for 15–30 minutes, stirring occasionally, until thickened. Taste and adjust seasoning. Let cool.
Prepare the Garlic Butter: In a bowl, mix softened butter with garlic, parsley, Parmesan (if using), and salt to taste until well combined.
Preheat the oven to 400°F.
Assemble the Croissants: Slice each croissant horizontally to create a pocket, but don’t cut all the way through. Spread garlic butter inside, add about 1 tablespoon of pizza sauce, and fill with shredded mozzarella. Gently press closed and lightly flatten with a rolling pin.
Spread 1–2 tablespoons of pizza sauce over each croissant, then top with more mozzarella and mini pepperoni.
Place on a lined baking sheet and bake for 15–18 minutes, until golden and the cheese is bubbling.
Make the Hot Honey: While croissants bake, warm the honey, 1 tablespoon crushed red pepper flakes, and vinegar in a small saucepan over low heat for 5 minutes (don’t boil). Remove from heat and let steep.
Drizzle hot honey over warm croissants and top with burrata and fresh basil, if desired. Serve with extra sauce on the side.

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Garlic Butter Hot Honey Pepperoni Pizza Croissants

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