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Kid-Favorite Pepperoni Pizza Braid

Pepperoni Pizza Braid
There’s no wrong way to eat a pizza, but this crescent version is super fun and guaranteed to please. MORE+ LESS-
By Roxana Yawgel

Around here, Friday night is pizza night. It’s been going on for years. I’ve tried talking my family into enjoying something else, but they don’t want to hear about it.

A few weeks ago, life got a little crazy (don’t you just hate when that happens?) and I was left with just 30 minutes to make dinner. As tempting as it was to call the pizza place just around the corner, I decided to put a twist on the classic pizza and surprise my family. Forty minutes later there were no crumbs left. Guess that tells you how much they enjoyed it!

Pepperoni Pizza Braid

This pepperoni pizza braid is so easy to make and so versatile. Instead of the traditional pizza dough (although you can use one if that’s what you have on hand) I used crescent rolls. You’ll also need Muir Glen Organic Cabernet Marinara Pasta Sauce, shredded cheese and of course pepperoni.

Pepperoni Pizza Braid Ingredients

Open the can of crescents and unroll the dough—either on a piece of parchment paper or directly onto a baking sheet. With your fingers, pinch the crescents to create a seamless dough sheet. Using your fingers or a rolling pin, press the dough into a 14 x 10-inch rectangle. Spread 1/3 a cup of marinara sauce along the center of the dough, top with 1/2 a cup shredded cheese and finish with pepperoni slices.

Unroll, Add Marinara Sauce Cheese and Pepperoni

With a pizza cutter, cut strips of dough on the sides and fold one over the other along the center to create a braid.

Cut Strips Of Dough On The Sides And Fold One Over The Other.

Bake the pizza braid in the heated oven for 18-20 minutes until lightly golden brown. Remove the pizza from the oven, slice and serve while still hot.