Sausage and Pepperoni Crescent Roll Pizza
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Pepperoni Crescent Roll Pizza
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Quick and easy crescent roll pizza with sausage, pepperoni, marinara sauce, and cheese. Delicious, comforting and cozy!
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Ingredients
- 1 lb. Italian sausage casings removed
- ¼ cup chopped pepperoni
- ½ cup diced onion
- ½ cup diced green or red bell pepper
- 1 cup marinara sauce
- 1 can refrigerated crescent roll dough
- 1 ½ cups shredded Mozzarella cheese
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Instructions
- In a large skillet, cook sausage, pepperoni, onion, and bell pepper until sausage is no longer pink (about 7 minutes). Drain fat and return to skillet.
- Stir in marinara sauce and about 1 cup of the cheese.
While the meat is cooking, prepare the crust:
- Preheat oven to 375F (190C)
- Separate the crescent dough into 8 triangles. Place the dough in an ungreased 9-inch glass pie plate with the narrow, pointed ends overlapping the edge of the dish by a few inches. Press dough into the bottom and sides of the dish to form a crust.
- Top with meat mixture and sprinkle with remaining cheese. Bring the tips of the dough into the center.
- Bake at 375 degrees F for 15-20 minutes, or until crust is golden brown.
Notes
- Prep the filling ahead of time! To do this, cook the meat and veggies as directed. Stir in the marinara sauce and cheese, transfer to a container, cover, and store until ready to use. It's both refrigerator and freezer-friendly! When you're ready to use the sauce, you want it to be warm (or at room temperature) before adding it to the crust. I simply microwave the sauce for 1-2 minutes and then proceed with the instructions in the recipe card below.
- Punch up the jarred marinara sauce with seasonings – Italian seasoning, garlic powder, onion powder, and salt go a long way in adding flavor to an otherwise bland sauce.
- Cooking for two? Divide this recipe into two casseroles! I suggest using two small casserole dishes. Just place four crescent rolls in each dish to form the crust. Divide the filling and cheese among the two mini casseroles. Bake one casserole for dinner and wrap the other tightly in saran wrap and foil. Freeze the extra casserole for up to three months. When ready to bake the frozen casserole, simply thaw it in the refrigerator overnight.
- Store leftovers in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days. Once the crescent pizza is baked, the baked crescent dough will become mushy when thawed, so this recipe is best enjoyed within a few days.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
20g
(7%)
Protein
21g
(42%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Cholesterol
89mg
(30%)
Sodium
1415mg
(59%)
Potassium
432mg
(12%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
390IU
(8%)
Vitamin C
7.3mg
(8%)
Calcium
172mg
(17%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 89mg | 30% |
| Sodium | 1415mg | 59% |
| Potassium | 432mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 172mg | 17% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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