Stuffed Pizza Florentine

By akselden

Ingredients

• 2 (10oz) cans Pillsbury All Ready Pizza Crust
• 3/4 c. prepared pizza sauce
• 8 oz. (2c.) shredded mozzarella cheese
• 1 egg
• 1/4 c. grated Parmesan cheese
• 9 oz pkg. Green Giant Harvest Fresh Frozen Chopped Spinach thawed, squeezed to drain
• 5 oz. thinly sliced pepperoni (1 1/4 cup)
• 4.5 oz jar Green Giant Sliced Mushrooms, drained
• 4 oz jar sliced pimiento, drained
• 2 1/4 oz can sliced rip olives, drained

Preparation

Step 1

Place oven rack at lowest position. Heat oven to 400 degrees. Lightly grease 14-inch pizza pan. Unroll 1 can of dough and place in greased pizza pan; starting at center, press out with hands. (Keep remaining crust refrigerated). Spread pizza sauce evenly over dough. Sprinkle with mozzarella cheese.
In Small bowl, beat egg. Add Parmesan Cheese and spinach; blend well. Place evenly over mozzarella cheese. Top with pepperoni, mushrooms, pimento and olives.
Unroll remaining can of dough. Press out to 15 inch circle; place over filling. Fold edge of top crust under bottom crust; pinch edges to seal. With scissors, cut 10 slits about 1 inch long near center of crust. Bake at 400 degrees on lowest oven rack for 15 minutes. Cover loosely with foil. Bake an additional 10-15 minutes or until deep golden brown. Let stand 3 minutes. Makes 8 servings.