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Pepperoni Pizza Braid

  • Prep 15 min
  • Total 35 min
  • Ingredients 4
  • Servings 8
  • Pinterest
    2K
  • Save
    1K
  • Print
    8K
  • Facebook
    532

This easy, cheese-stuffed twist on pizza night makes great dinner or fun Game Day appetizer. MORE+ LESS-

Roxana Yawgel
March 11, 2015

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3
cup Muir Glen™ organic Cabernet marinara pasta sauce
1/2
cup shredded cheese (such as mozzarella and Cheddar)
Pepperoni slices

Steps

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  • 1
    Heat oven to 350°F. If desired, line cookie sheet with cooking parchment paper.
  • 2
    Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls onto paper-lined or directly on ungreased cookie sheet. With fingers, pinch seams and perforations to seal. Using fingers or rolling pin, press or roll dough to form 14x10-inch rectangle.
  • 3
    Spread 1/3 cup marinara sauce lengthwise down center of dough. Top with 1/2 cup shredded cheese and desired amount of pepperoni slices.
  • 4
    With pizza cutter, cut dough into strips on both sides of toppings. Fold 1 strip up over toppings; fold 1 strip from opposite side over first strip. Repeat to form a braided appearance.
  • 5
    Bake 18 to 20 minutes or until light golden brown. Remove from cookie sheet to cutting board. Cut into slices; serve warm.

Expert Tips

Take this braid to the next step by sprinkling some more cheese and pepperoni slices on top.

If you don’t have crescent roll dough on hand, you can use 1 can (13.8 oz) c dough.

Nutrition Information

No nutrition information available for this recipe

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