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Pizza Melts

(23)
  4 reviews
  • 15 min prep time
  • 40 min total time
  • 8 ingredients
  • 32 servings
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Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce.

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup pizza sauce or 3 tablespoons tomato paste with basil, garlic and oregano
1
package (3.5 oz) sliced pepperoni
2
cups shredded mozzarella cheese (8 oz)
1
egg, beaten
2
tablespoons grated Parmesan cheese
1
teaspoon dried oregano leaves
1
cup pizza sauce, if desired

Steps

  • 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.
  • 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.

Expert Tips

For a crust with more texture, sprinkle the cookie sheet with cornmeal, and place the crescent rectangle over it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Triangle
Calories
90
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
1g
1%
Cholesterol
15mg
5%
Sodium
220mg
9%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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