This yummy crescent roll pizza recipe looks and tastes impressive, but it is easy to make. It is a fun dinner option or a great snack for game day. You can change up the fillings if you would like, but this meat lovers version is our favorite.
Preheat the oven to 375°F and lightly grease the bottom of a baking sheet with non-stick cooking spray.
In a medium mixing bowl, combine marinara sauce, cheese, sausage and pepperoni. Combine until mixed well. Set aside.
In a smaller mixing bowl, combine olive oil or melted butter with all seasonings. Set aside.
Open a can of crescent rolls and begin to lay then flat on the cookie sheet. Lay the entire first package of rolls flat on the sheet, connecting the two corners of the wide end to one another, forming a circle while doing so. Use all the rolls from the second package to do the same, this time on top of the first ring space the long points of the triangle in between the ones from the first package. See photo.
Using a brush, gently brush the ring of your crescent circle with a light coating of the olive oil & seasonings mixture.
Using a spoon, distribute sausage mixture onto the main circle, leaving the dough of the points that are extending from the circle exposed. See photo.
Once the pizza mixture is completely distributed, pull over the tops of the triangles of crescent dough and pinch the top of the triangle onto dough from the inner circle to connect. You can also fold it under.
Brush the exposed pastry with the seasoned olive oil or butter.
Bake for 16-17 minutes.
When baking time is complete, remove from oven and serve immediately. Dip in additional marinara sauce, Parmesan cheese or ranch. Optional.
Notes
When spooning out your pizza mixture, be sure not to spoon too close to the inner edge. You will need to pull the crescent triangle over and pinch the dough to stay. I usually pinch it onto dough on the inner circle.
You can substitute in your favorite toppings instead of using sausage and pepperoni. Ground beef would be good and so would some veggies. If using a lot of watery vegetables like green peppers, you may want to sauté them first to get some of the liquid out.