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    • #275078

      1 3/4 cups shredded mozzarella cheese (7 oz)
      1/4 cup shredded Parmesan cheese (1 oz)
      1/2 teaspoon dried basil leaves
      1/2 teaspoon dried oregano leaves
      1 jar (14 oz) pizza sauce
      2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
      32 small slices pepperoni (about 2 1/2 oz)

      1. Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting. In medium bowl, mix both cheeses, basil and oregano; set aside.

      In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.
      2. If using crescent rolls: Unroll both cans of dough onto work surface.

      Separate each crosswise, making 4 (7×6-inch) rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each rectangle crosswise making a total of 4 (7×6-inch) rectangles.

      Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place 16 slices of pepperoni evenly over cheese mixture.

      Top with another dough rectangle; close waffle maker.
      4. Bake 2 to 3 minutes or until sandwich is golden brown. With pancake turner, remove from waffle maker; place on cutting board.

      Cool 30 seconds before cutting. Cut into 4 square sandwiches or 8 triangular snacks. Repeat with remaining dough, cheese mixture and pepperoni.

      Serve warm with pizza sauce for dipping.

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