Pizza in a Crescent
Yield
6 - 8 servingsPrep
7 minCook
13 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
crescent roll dough
|
*
|
| 1 | package |
pepperoni slices
|
*
|
| 4 | tablespoons |
spaghetti sauce
|
|
| 6 | ounces |
mozzarella cheese
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
crescent roll dough
|
*
|
| 1 | package |
pepperoni slices
|
*
|
| 6E+1 | ml |
spaghetti sauce
|
|
| 173.4 | ml/g |
mozzarella cheese
sliced |
|
Directions
Press or roll each rectangle of dough to form a 7x5 inch rectangle on a cookie sheet.
Arrange pepperoni slices in center third of each rectangle.
Layer 1 tablespoon spaghetti sauce and 1 slice cheese over pepperoni.
Fold short sides of dough to almost meet in center, securely pinch edges together, leaving middle open.
Tuck 4 to 5 pepperoini slices into middle opening.
Bake at 375℉ (190℃) for 13 to 16 minutes or until golden brown.
