Pillsbury Recommends:

Upside Down Pizza

Prep 25 min
Total 50 min
Ingredients 9
Servings 8

Make pizza pot pie-style by baking it with the crust on top! Combine ground beef, pasta sauce, pepperoni, olives, cheese and Italian spices in your 13x9, top it with Pillsbury™ crescent dough and bake until warm, bubbly, golden brown and cheesy. Serve this easy dinner to your family for a fun twist on pizza night!

By Carrian Cheney

Updated November 15, 2019

Make with

Pillsbury Crescents

Ingredients

1

lb lean (at least 80%) ground beef
1

jar (25.5 oz) tomato basil pasta sauce
1

teaspoon dried oregano
1

cup mini pepperoni slices (4 oz)
1

can (2 1/4 oz) sliced ripe olives, drained (1/2 cup)
2

cups shredded mozzarella cheese (8 oz)
1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1

tablespoon olive oil
1

teaspoon Italian seasoning

Steps

1

Heat oven to 375°F. Spray a 13x9-inch (3-quart) baking dish with cooking spray.
2

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Add the pasta sauce and oregano and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Add pepperoni slices and olives. Cook for 1 to 2 minutes, until hot. Stir in cheese. Spoon into baking dish.
3

Unroll dough; press to form 13x9-inch rectangle. Place on beef mixture; cut 4 to 5 vent holes in dough. Brush dough with olive oil. Sprinkle the top with Italian seasoning.
4

Bake 20 to 25 minutes or until crust is a deep golden brown.

Serve with a simple green salad to round out the meal.
Use any flavor pasta sauce you love for this recipe.
For a flavor twist, use cooked bulk mild Italian sausage in place of ground beef.

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 10g 50% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 960mg; 40%
Potassium: 540mg; 15%
Total Carbohydrate: 22g; 7%
Dietary Fiber 1g 7% Sugars 6g
Protein: 22g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;