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.
SOURCE: Pillsbury.com