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+ servings

Mini Deep Dish Hawaiian Pizzas

Mini Hawaiian Pizzas baked in premade crescent dinner rolls for an easy buttery, fluffy crust stuffed with cheese, pineapple, ham, bacon, green peppers and red onions smothered in a barbecue marinara. Fabulous appetizers or fun family meal!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 mini pizzas


  • 2 8 oz. refrigerated crescent dinner rolls
  • 1/2 cup shredded mozzarella cheese
  • Garlic salt

Hawaiian Pizza Filling

  • 1/2 cup + 2 tablespoons marinara sauce (I use garlic and onion)
  • 1/3 cup sweet barbecue sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 heaping cup chopped gpineapple (fresh or canned tidbits)
  • 1 small green bell pepper, chopped
  • 3 tablespoons chopped red onion
  • 3/4 cup chopped Canadian bacon/ham *about 10 slices)
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon dry basil
  • 1/2 teaspoon ground ginger
  • Freshly cracked salt and pepper
  • red pepper flakes (optional)


  • Heat oven to 375F degrees. Spray 16 regular-size muffin cups with nonstick cooking spray.
  • Unroll dough one tube at a time and separate triangles along proliferated edges. Press triangles into 16 muffin cups and up the edges to form a cup.* Sprinkle dough with garlic salt.
  • In medium bowl, mix Hawaiian Pizza Filling together and season with freshly cracked salt and pepper to taste. Evenly divide mixture between dough and sprinkle with remaining 1/2 cup mozzarella cheese.
  • Bake 15 to 18 minutes or until cheese is lightly browned. Let pizzas stand 1 minute then loosen edges with a knife.


*I find it easiest to press a corner on the short side of the triangle crescent together with the longest point of the triangle to form a cup before placing in muffin tin.
**This recipe can be halved or you can freeze leftovers by placing each individual pizza in small plastic bag and sealing it. To use, remove from bag and reheat in the microwave or reheat on a baking tray in preheated oven at 425F degrees until heated through.