These are really good but don’t over fill the pan and use a little dough. If you were skeptical about 500° for 15 min. It’s good and makes them exactly. Thanks for sharing the recipe
As a current little caesers employee i can tell yall the more exact ingredients Portion out dough into small segments then form them into a cup shape inside a muffin tin Put a pinch of muenster and mozzarella shredded cheese blend Add a ring of sauce with a squirt bottle (if you dont have a squirt bottle just do a reasonable amount of sauce) Then add two pepperonis and another pinch of the same cheese Put it through the oven til it looks golden brown then put melted butter on it after you buttered it sprinkle Italian seasoning on top Pretty much the same as the video but I figured I'd write it out anyway
@@PoyTroy You can buy Rhode's frozen Texas sized or regular frozen dough balls. They're standard yeast dough balls without the mixing and kneading. Let them thaw and rise, manipulate them as you see here, boom job's done.
Speak for yourself, I'm already past that point and plan on making these. The only saving coop dee grace is that I don't have a muffin pan, so I'll forget about this by the time I remember to buy one!
Shit just looks like AI to me. The scripts too, who the fuck says cooking when talking about an oven? You are BAKING that shit Jusz everything about these videos makes my skin crawl
Try 500 for 10 minutes and 30-40 seconds 3-6 inches from the top of the broiler. The cheese melted and browned(gotta love a good Maillard reaction) without burning the edges. A couple of drops of cooking oil in the muffin tin prior will help to replicate a deep-dish pizza. *edited for maillard being auto-corrected
These are killer and turn out perfect every time. I also love that he shows how to make them, makes jokes, and fit it all in a short. Most people would make a 20-minute video with way too many words. And I'm going to like and subscribe without him begging.. See how it's supposed to work youtubers?!
As someone who works at LC, you might want to redo it. Press dough in pan, place pepperoni on bottom, add cheese, add sauce, two peps, then more cheese, bake. Add garlic sauce. Done!
Alright as someone who just barely quit working at little ceasers, this is shockingly close lol. They add flour to and cut the dough, add a small amount of butter (about two drops) to the bottom of each cup in the muffin tin, then put the dough on top as even as possible. They then add some cheese and a small ring of sauce, then two pepperoni for the pepperoni puffs (they add a small amount of extra cheese to the cheese puffs). Then they cover the pepperoni with more cheese and put it into the oven. (They add Italian seasoning to the cheese puffs as well before putting them in). After they exit the oven when the edges are a nice crisp brown, they add a small amount of butter to the top of the puffs and some Italian seasoning. Enjoy making them yourself if your into cooking :D
NOWHERE NEAR ENOUGH GARLIC, also sugar doesnt go in garlic butter, and to get the consistency correct you need to add "Parmesan" "cheese" (the fake powdered stuff) the stuff added to prevent caking, actually acts as a thickener\emulsifier and really brings the garlic butter to a whole other level.
I work there. The pattern is pepperoni, cheese, sauce, two more pepperoni and then more cheese. Your home made puffs look so good as well! We do a garlic butter on top as well as veggie seasoning. Super yummy stuff!
