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Ingredients
- 1/2 cup ricotta cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup diced pepperoni
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mushrooms
- 1/4 cup finely chopped green pepper
- 2 tablespoons finely chopped onion
- 1 package (8 ounces) refrigerated crescent rolls
- 1 jar (14 ounces) pizza sauce, warmed
Preparation
Step 1
In a small bowl, combine the ricotta, Italian seasoning and salt.
Stir in the mozzarella cheese, pepperoni, Parmesan cheese,
mushrooms, green pepper and onion. Separate crescent dough into four
rectangles; seal perforations.
Spread cheese mixture over each rectangle to within 1/4 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seams to
seal. Cut each into four slices.
Place cut side down on greased baking sheets. Bake at 375° for
10-15 minutes or until golden brown. Serve warm with pizza sauce.
Refrigerate leftovers. Yield: 16 appetizers.