Pepperoni Pizza Ring Recipe
Pepperoni Pizza Ring
I have seen different versions of this for a while now, so when crescent rolls were on sale recetly, I grabbed a couple tubes and then couldn’t find any recipes to make this dish–of course! So I had to improvise. Now, it’s not complicated by any means and there are so many ways that you could make this to your own liking. I actually made two different ones-this plain Jane pepperoni variety and one more adult version, with mozzarella cheese, fresh garlic, baby spinach and sausage. I’ll just go ahead and tell you about the plain one and you can improvise as much as you want…
Pepperoni Pizza Ring
Yield: 4 servings
Ingredients:
- 1 teaspoon butter
- 1 clove garlic-minced
- 1 (6 ounce) can tomato paste
- 3/4 cup water
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 2 tubes crescent rolls
- 1 package pepperoni slices
- 2 cups pizza cheese-shredded
- dash of garlic powder
+Any other toppings you want
Directions:
Preheat oven to 350 degrees.
In a small saucepan, melt butter, add garlic and saute about 1 minute. Add tomato paste, water, dried basil, dried oregano and dried parsley. Stir until combined, while bringing to a boil. Once it is combined, remove from heat and set aside.
Seperate the crescent rolls into individual triangles and lay on a silpat lined baking sheet in a circle, with the long pointy end to the outside, overlapping each roll by about half.
Layer ingredients: cheese, pizza sauce, pepperoni, other toppings, more cheese and more pizza sauce.
Grab the outside tip of the crescent roll dough and fold into the center, pinching under itself on the inside, repeat until all crescents are folded under.
Sprinkle with garlic powder. Bake for 20-25 minutes, or until the rolls are golden. Slice and serve.
**We dipped ours in the leftover pizza sauce and Ranch dressing mixed together