Pizza Crescent Candy Cane

Ingredients

  • 1 can (8 oz) refrigerated crescent rolls (8 count)
  • 2 tablespoons pizza sauce
  • 1/2 cup shredded mozzarella cheese (2 oz) OR/Italian 6-cheese blend
  • 1/4 cup mini pepperoni slices (about 45 slices)
  • 2 teaspoons butter, melted
  • 1/4 teaspoon Italian seasoning

Directions

  • Heat oven to 347 degrees
  • Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
  • Unroll dough and separate into 8 triangles.
  • Cut each triangle in half lengthwise to make 16 triangles.
  • On cookie sheet, place triangles lengthwise in a long row (place them more towards the center of the cookie sheet, not along the edge.), pointing in the same direction with edges overlapping slightly on the cookie sheet.
  • Press overlapping edges together to help seal, but leave triangle points free.
  • Spread pizza sauce in 2 1/2-inch-wide strip lengthwise on widest part of the dough, leaving 1/2-inch edge.
  • Sprinkle half of the cheese over the sauce.
  • Place pepperoni slices on top and then sprinkle the remaining cheese on top of that.
  • Fold over the tips of the dough to enclose the filling.
  • Pinch ends of dough on edge to attach.
  • Gently pick up top end of the dough and curve one end of strip to form the top of the cane.
  • Brush dough with melted butter and sprinkle Italian seasoning over the top.
  • Bake 15-18 minutes or until golden brown.
  • Cool 5 minutes on the cookie sheet.
  • Use parchment paper to help slide the cresent to a serving platter.
  • Serve warm. HINT: Serve with extra pizza sauce for dipping.

Next time we’d move dough more toward to the center of the pan.
Easy to make. Festive. Enjoyed by all ages.

SOURCE: Pillsbury.com