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Pepperoni and Cheese Crescents

  • Prep 15 min
  • Total 30 min
  • Ingredients 4
  • Servings 8

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
24
slices (about 5 oz) pepperoni
1/2
cup shredded mozzarella cheese (2 oz)
1
cup tomato pasta sauce or pizza sauce, heated
Bake-Off is a registered trademark of General Mills ©2012 2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Crescent
Calories
240
Calories from Fat
125
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
890mg
37%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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.

Directions

  • 1 Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
  • 2 Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
  • 3 Roll up, starting at shortest side of triangle and rolling to opposite point. On ungreased cookie sheet, place rolls, point sides down.
  • 4 Bake 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm sauce for dipping.

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