Pizza Casserole - Double Crust
- 1 can Pillsbury uncut crescent roll dough (Top crust)
- 1 can Pillsbury pizza dough (bottom crust)
- Pizza sauce
- Basil pesto in olive oil (homemade or store bought, either works fine)
- Pepperoni (Mini sized & Regular, inside and on top)
- Turkey sausage crumbles
- diced onions
- sliced mushrooms
- diced green peppers
- Shredded pizza cheese - blended Italian cheeses
- Italian seasoning
- Garlic powder
- Parmesan cheese
Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with cooking spray. Set aside.
In a small skillet, saute mushrooms and green peppers until they begin to soften.
While the veggies saute, line the casserole with the pizza crust. Brush on a layer of basil pesto. followed by a layer of pizza sauce. Sprinkle on some Parmesan cheese, Italian seasoning and garlic powder.
Add a layer of pepperoni (we went edge to edge), then sausage crumbles, onions, and shredded Italian cheeses. Next, add the sauteed veggie layer and then repeat the pepperoni, sausage, onion and cheese layers.
It is now time to add the crust top with the roll of uncut crescent dough. Stretch it out carefully to cover the casserole. Add a little sauce to the top and another light layer of pepperoni, mozzarella and Parmesan cheese.
Bake for 20-30 minutes, I used a glass casserole dish, so I could visually check the bottom crust for doneness. If the top starts to over brown, place a piece of aluminum foil over the top until it finishes cooking. Slice & serve.