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Sausage and Pepperoni Crescent Roll Casserole #Recipe


1 lb. Italian sausage (casings removed)
¼ cup chopped pepperoni (I used mini pepperoni so that I didn’t even have to chop it)
½ cup diced onion (I used a bag of frozen diced onion for quicker prep)
½ cup diced green (or red) bell pepper*
1 cup marinara sauce
1 can (8 ounces) refrigerated crescent roll dough
1 ½ cups (6 ounces) shredded mozzarella cheese

Full recipe from : yummly.com

In a large skillet, cook sausage, pepperoni, onion, and bell pepper until sausage is no longer pink (about 7 minutes). Drain fat and return to skillet. Stir in marinara sauce and about 1 cup of the cheese.
While the meat is cooking, preheat oven to 375 degrees F and prepare crust:
Separate dough into 8 triangles. Place dough in an ungreased 9-inch glass pie plate with the narrow, pointed ends overlapping the edge of the dish by a few inches. Press dough into the bottom and sides of the dish to form a crust.
Top with meat mixture and sprinkle with remaining cheese. Bring tips of dough into the center.
Bake at 375 degrees F for 15-20 minutes, or until crust is golden brown.

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