Description
Chicken Parmesan Cupcakes are a fun and delicious twist on the classic Italian favorite. Using crescent roll dough as a base, these savory cupcakes are filled with popcorn chicken, melted mozzarella, spaghetti sauce, and a topping of Parmesan cheese, making them perfect for appetizers, snacks, or a hearty party treat.
Ingredients
Scale
Ingredients
- 1 (8-oz) can refrigerated crescent dinner rolls
- ¾ cup shredded mozzarella cheese
- 12 pieces frozen popcorn chicken
- 1¼ cups spaghetti sauce
- ¾ cup shredded Parmesan cheese
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375ºF (190ºC). Lightly spray 12 regular-size muffin cups with cooking spray to prevent sticking, then set aside.
- Prepare Dough Base: Open the can of refrigerated crescent rolls and unroll the dough. Press all the seams together to form a continuous sheet. Flatten and press the dough into an 8×18-inch rectangle on a clean surface, then cut into 12 equal squares. Press each square firmly into the prepared muffin cups, creating a dough cup shape.
- Assemble Cupcakes: Spoon about 1 tablespoon of shredded mozzarella cheese into the bottom of each dough cup. Place one frozen popcorn chicken piece on top of the cheese in each cup. Spoon 2 tablespoons of spaghetti sauce over each chicken piece, then sprinkle with shredded Parmesan cheese evenly to cover.
- Bake to Perfection: Place the muffin pan in the oven and bake for 15 to 18 minutes, or until the crescent dough is golden brown and cooked through. The cheese should be melted and bubbly, and the sauce hot.
Notes
- Frozen popcorn chicken should not be thawed before assembling for best texture.
- You can substitute spaghetti sauce with marinara or your favorite tomato-based pasta sauce.
- For an extra crispy topping, broil for an additional 1-2 minutes after baking, watching carefully to avoid burning.
- Serve warm for best flavor and texture.
- Leftovers can be refrigerated and reheated in the oven or microwave.
