- 10 mins
- 35 mins
Ingredients
- 2- 8 oz cans refrigerated crescent dinner rolls
- 1/4 c pizza sauce
- 3 1/2 oz pkg of pepperoni, sliced
- 2 c mozzarella cheese, shredded
- 1 egg, beaten
- 2 T parmesan cheese, grated
- 1 t dried oregano leaves
- 1 c pizza sauce if desired
Preparation
Step 1
Heat oven to 375. Grease cookie sheet. On cookie sheet unroll one can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9 in rectangle, firmly pressing perforations to seal.
Spread 1/4 c pizza sauce over dough to within 1/4 in of edges. Top with pepperoni and mozzarella cheese.
On 14 in length of parchment paper, unroll remaining can of dough. Press to make 12x9 in rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover other dough that has pepperoni and cheese on it. Remove paper. Brush with beaten egg and sprinkle with Parmesan cheese and oregano.
Bake 12-15 min or until golden brown. Let stand on cooling rack 5-10 min. Move to cutting board and use a pizza cutter to cut into 16 squares. Cut each square in half diagonally and serve with 1 c pizza sauce.