My granddaughter Ginger and I have spent some time together this weekend at her home in Little Rock, and we have tackled several projects together. One of them was Saturday lunch. I found this recipe in Ginger's copy of Pillsbury Kids Cookbook, and we enjoyed making these little Pepperoni and Cheese Crescents and eating them.
1 can (8 ounces) refrigerated crescent dinner rolls
24 slices pepperoni (about 5 ounces)
1 (2.25 ounce) can sliced ripe olives
1/2 cup shredded mozzarella cheese
1 cup pizza sauce (for dipping)
Preheat oven to 375 degrees F. Unroll crescent dough, separate it into 8 triangles. Stretch out each triangle a little. Put 3 pepperoni slices lengthwise down the center of each triangle. Place a few sliced olives over pepperoni. Sprinkle about 1 tablespoon cheese on top of olives.
Roll up each triangle starting with the shortest side and rolling to the opposite point. Place the rolls, point side down on an ungreased sheet pan, or one that is lined with parchment paper for easy clean-up.
Bake the rolls for 10 - 14 minutes or until they are golden brown. Serve with warm pizza sauce for dipping.
I think most any pizza topping that you like would be good in these crescents.
Ginger and I stuffed them pretty full.
I used parchment paper underneath them because I'm not a fan of dirty dishes.
Ours baked in 12 minutes and were perfectly golden. I heated the pizza sauce in the microwave to serve on the side for dipping.
Pepperoni and Cheese Crescents make a tasty weekend lunch, and you don't have to be a kid to enjoy these.