We support you, just not your browser.
Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.
Pepperoni and Cheese Crescents
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
slices (about 5 oz) pepperoni
cup shredded mozzarella cheese (2 oz)
cup tomato pasta sauce or pizza sauce, heated
Bake-Off is a registered trademark of The Pillsbury Company ©2012
2012 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Crescent
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
The recipe calls for sliced pepperoni, but chopped works just as well.
Shape these crescents up to 2 hours ahead; cover and refrigerate. Bake them just before serving.
For an appealing lunch, serve a couple of these tasty rolls with a big green salad.
Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
Roll up, starting at shortest side of triangle and rolling to opposite point. On ungreased cookie sheet, place rolls, point sides down.
Bake 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm sauce for dipping.