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