Pepperoni Roll Ups

We made these for dinner tonight(I doubled the recipe for my big family and served with a green salad). Not only are they super tasty, they are super easy! Your kids can help you roll them up and they are ready in less than 15 minutes! This is the perfect kid-friendly weeknight meal.

1 tube (8 ounces) refrigerated Pillsbury crescent rolls

32 slices pepperoni

4 pieces string cheese, cut in half

1/4 teaspoon italian seasoning

1 Tablespoon butter, melted

Marinara or Pizza sauce, for dipping


DIRECTIONS: Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.


Mix together italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.
 
Recipe and photo from Taste of Home

Breakfast Pizza

I made this for a brunch earlier this week and it was tasty!

1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese



Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F. Separate crescent roll dough into 8 triangles. Place in a greased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake in preheated oven until eggs are set, about 25 to 30 minutes.


Recipe and photo courtesy of Allrecipes.com.

White Pizza

This is a yummy Sandra Lee recipe. We all love it!

1 (13.8-ounce) can refrigerated pizza crust dough(I cheat and use a Boboli crust sometimes. See picture to the right.)

1/2 cup roasted garlic Alfredo sauce

2 cups shredded Italian 5-cheese blend

1/4 onion, sliced

1 (6-ounce) package grilled chicken breast strips

4 roasted garlic cloves (you can use regular cloves or omit this ingredient)

1/4 cup shredded Parmesan cheese

1 teaspoon Italian seasoning

Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top with alfredo sauce and remaining ingredients in the order listed above. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble.

If using a Boboli or precooked crust, then just pile the ingredients on top in the order listed above and bake about 10 minutes.

Cheesy pepperoni pulls

This is a variation of a fun recipe I found on the Kraft Foods website. I changed a couple of the amounts to my liking(more cheese, less onion:). Find the original recipe here.

3-4 oz. pepperoni slices
1 green pepper, chopped
1/2 medium onion, chopped
1 cup grape or cherry tomatoes, sliced in half
1/4 cup Zesty Italian Dressing
2 cups shredded mozzarella cheese
1 pkg. (13.4 oz.) refrigerated pizza dough

PREHEAT oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

UNROLL pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

BAKE 30 min.; cool 10 min. Invert onto platter(let your kids watch you do this part! mine thought it was so cool); carefully remove dish.

Serve it with pizza sauce, ranch or any other sauce you love! My kids thought this was fun and yummy. They loved watching me flip it over and they loved being able to "pull" their own piece off. You can also change it up to whatever pizza toppings your family loves.

Easy Barbecue Pizza

1 container(18 oz.) precooked shredded bbq
1/2 c. your favorite barbecue sauce
1 1/2 c. Colby and Monterrey Jack cheese blend
1/2 c. chopped red onion(or however much you like)
1/2 c. chopped dill pickles(or however much you like)
12 inch. prebaked pizza crust

Mix sauce with shredded bbq. Spread on crust. Top with shredded cheese, onion and pickle. Bake ~10 minutes at 425* or until cheese is melted.

Canadian Bacon and Pineapple Calzone

1 can Pillsbury Refrigerated White Homestyle Loaf OR Pizza Crust
1(8 oz.) can pizza sauce
1(6 oz.) pkg. Canadian bacon
1(8oz.) can pineapple tidbits, well drained
1/2 medium green bell pepper, chopped
2 cups shredded Italian cheese blend
2 tsp. milk

Heat oven to 350*. Spray large cookie sheet with nonstick cooking spray. Unroll dough onto sheet. Spread pizza sauce on one half of dough within 1/2 inch of edges. Top with Canadian bacon, pineapple, bell pepper and cheese. Fold other half of dough over filling; press edges to seal. Brush with milk. Cut slits in top. Bake for about 20-25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving. Serves 4.

Note: you can also substitute chopped cooked ham for Canadian bacon

Mexican Pizza

1 package(12-16oz.) chorizo sausage, casing removed
1/2 c. medium salsa
2 fully baked 12 in. pizza crusts
1 can(16 oz.) refried black beans
1 package(8oz.) shredded Mexican cheese blend
Shredded lettuce
Finely chopped tomatoes
Crushed tortilla chips
Ranch dressing

Preheat oven to 400*. Brown chorizo. Add salsa and simmer 5 minutes. Spread beans over crusts. Top with chorizo. Cover pizzas with cheese. Bake 10-12 minutes or until cheese is melted. Remove from oven and top with lettuce tomatoes, and crushed tortilla chips. Place ranch dressing in a zip-top plastic bag: snip a corner and drizzle over pizzas.

This pizza is so good! My husband especially loves it.

Tomato~Olive~Pesto~Pizza

I love this pizza, its a little different than the norm~

1 10 oz. can refrigerated pizza crust
1/3 c. purchased basil pesto
2 Roma tomatoes, thinly sliced
1 (2 1/4 oz) can sliced ripe olives, drained
1/4 c. finely chopped red onion
2 c. shredded Italian cheese blend

Prepare crust according to package directions. Spread pesto, top with tomatoes, olives, onion and cheese. Bake at 425* for 10-12 minutes or until crust is golden and cheese is melted.

*To make it even simpler, I use a precooked crust. Or you can go all out and make your own crust, which I have maybe done once in my life:)