How to make it
In a small bowl, combine melted butter and Lee Kum Kee Minced Garlic. Using a pastry brush, grease a 12-cup muffin tin with the garlic butter. Press a piece of dough into each of 12 muffin cups and let sit for one hour.
Preheat the oven to 400°F. Brush top of each dough piece with Lee Kum Kee Chiu Chow Style Chili Crisp Oil, sprinkle with salt, pepper and sliced green onion. Spread each top with 1 tsp. Lee Kum Kee Sriracha Chili Sauce and a couple slices of tomatoes.
Bake for 15-18 minutes, or until puffed and golden. Garnish with additional green onions and serve warm. Enjoy!