Pepperoni Pizza Braid
15 min prep time
35 min total time
8 servings
Pepperoni Pizza Braid
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup Muir Glen™ organic Cabernet marinara pasta sauce
1/2 cup shredded cheese (such as mozzarella and Cheddar)
Pepperoni slices
*Optional - cooked bacon pieces, sautéed mushroom slices
Directions
1. Heat oven to 350°F. If desired, line cookie
sheet with cooking parchment paper.
2. Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls onto paper-lined or directly on ungreased cookie sheet. With fingers, pinch seams and perforations to seal. Using fingers or rolling pin, press or roll dough to form 14x10-inch rectangle.
3. Spread 1/3 cup marinara sauce lengthwise down center of dough. Top with 1/2 cup shredded cheese and desired amount of pepperoni slices.
4. With pizza cutter, cut dough into strips on both sides of toppings. Fold 1 strip up over toppings; fold 1 strip from opposite side over first strip. Repeat to form a braided appearance.
5. Bake 18 to 20 minutes or until light golden brown. Remove from cookie sheet to cutting board. Cut into slices; serve warm.
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