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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (35g) Recipe makes 32 servings |
||
| Calories 84 | ||
| Calories from Fat 36 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 192mg | 8% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.9g | ||
| Protein 3.9g | 7% | |
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Quick Pizza Melts
By: Brandess
Apr 3, 2008
Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce or ranch dressing. Our favorite dip for these melts is ranch dressing with blue cheese crumbles.
SERVES 32
Ingredients
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 1/4 cup pizza sauce
- 1 (3 1/2 ounce) package pepperoni, sliced
- 2 cups mozzarella cheese, shredded
- 1 egg, beaten
- 2 tablespoons parmesan cheese, grated
- 1 teaspoon dried oregano leaves
- 1 cup pizza sauce, if desired (optional)
Directions
1
Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.2
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.3
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.4
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: KillerTasteBuds
On Nov 1, 2008
These certainly live up to their name. They are fast and tasty. I made them for dinner a couple of nights ago, and paired them with with a salad, and waalaa! I only had one can of crescent rolls on hand, so i halfed the recipe, which was perfect for just the two of us. The leftovers heated well too! I will definately keep these in mind for a tasty fast dinner in the future.
From: Baby Kato
On Sep 20, 2008
This was another tasty treat by Brandess. The simplicity, quickness and ease of this dish, just ensures that it will be made again and again. We enjoyed this very much, dipped in sour cream Ranch...yummy! I only made half the recipe (there was only two of us) so I used one can of roll mix...It made eight large peices...truly great, I see lots of variations in the future...Kudos...Kato
From: Melissa Bell
On Apr 11, 2008
I am giving this a 5 for easy preparation great taste and even great presentation. I was abit nervous when rolling out the dough as mine wasn't formed totally like a rectangle! When finished cooking, its best to wait a solid 10 mins before cutting the pizza melts and you can trim the edges when you're done. Very impressive!
From: italian stallion
On Jul 16, 2008
the flavor was quite yummy. however the bottom layer of dough did not get crispy and ended up being really soggy. Next time I make it I will definetly skip the step of greasing the cookie sheet.
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