With a prep and cook time total of just 30 minutes, this is served faster than any takeout place. (By the time you drive up and get it and bring it home…) Plus, you get to control how much of what toppings you want in your pizza. It’s a win-win in my eyes! Check out what they are saying about this recipe over at Recipe Lion:
“This meal only requires 15 minutes of hands-on time and you can prepare it in advance if that suits your schedule.”
If I know I am going to be working late on Friday night, or whenever we have this, I make it ahead of time and just pop it in the oven when I get home. Done!
Ingredients
1 lb. Johnsonville Italian sausage (casings removed)
¼ cup chopped Hormel pepperoni (I used mini pepperoni so that I didn’t even have to chop it)
½ cup diced onion (I used a bag of frozen diced onion for quicker prep)
½ cup diced green (or red) bell pepper*
1 cup Ragu marinara sauce
1 can (8 ounces) refrigerated Pillsbury crescent roll dough
1 ½ cups (6 ounces) shredded mozzarella cheese
Instructions
In a large skillet, cook sausage, pepperoni, onion, and bell pepper until sausage is no longer pink (about 7 minutes).Drain fat and return to skillet.
Stir in marinara sauce and about 1 cup of the cheese.
While the meat is cooking, preheat oven to 375 degrees F and prepare crust:
Separate dough into 8 triangles. Place dough in an ungreased 9-inch glass pie plate with the narrow, pointed ends overlapping the edge of the dish by a few inches.
Press dough into the bottom and sides of the dish to form a crust.
Top with meat mixture and sprinkle with remaining cheese. Bring tips of dough into the center.
Bake at 375 degrees F for 15-20 minutes, or until crust is golden brown.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Sneak in vegetables by cutting them smaller. Perfect for picky eaters!
Thanks again to Recipe Lion for this quick recipe.