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Pizza Melts

Pizza Melts
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Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce.

Prep Time:
15 Min
Total Time:
40 Min
Makes:
32 triangles
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INGREDIENTS
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4cup pizza sauce or 3 tablespoons tomato paste with basil, garlic and oregano
1package (3.5 oz) sliced pepperoni
2cups shredded mozzarella cheese (8 oz)
1egg, beaten
2tablespoons grated Parmesan cheese
1teaspoon dried oregano leaves
1cup pizza sauce, if desired
DIRECTIONS
1.Heat oven to 375°F. Grease cookie sheet.
2.If using crescent rolls: On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: On cookie sheet, unroll 1 can of dough. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle.
3.Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
4.If using crescent rolls: On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle.
5.While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
6.Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
High Altitude (3500-6500 ft): Bake 15 to 18 minutes.
High Altitude (3500-6500 ft):

Bake 15 to 18 minutes.

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