Just 15 minutes of prep for this easy dinner that the whole family loves -- Sausage and Pepperoni Crescent Roll Pizza! It's cozy, fast, and delicious!
We have this routine on Friday nights. It's an end-of-the-week treat that makes all of us very happy (for various reasons), and it always involves pizza.
You see, we live in the middle of nowhere, so meal delivery options are non-existent (that's right -- we don't even have a single restaurant or fast food joint that will bring food to our doorstep)!
Instead, if we want to dine out, we can either drive 30-45 minutes to the nearest bigger town, or we can rely on a few little restaurants that we have in Madison for the basics. Fortunately for our pizza-loving family, two of the local options specialize in Italian food AND do a nice carry-out business.
As a result, we indulge in pizza (that we pick up ourselves) almost every Friday evening. It's one of the boys' favorite meals, and I get the night off from the kitchen. Win-win, right? Because by the end of a crazy week, I often can't muster the energy to do much more than DRIVE to the restaurant to pick up our food!
Keith's first choice for pizza toppings is always sausage and pepperoni (or the "Meat Lover's"), so imagine his surprise and utter delight when he came home from work recently, sat down at the dinner table, and was presented with THIS crescent roll pizza -- and it wasn't even a Friday night!
Best of all, this meal only requires 15 minutes of hands-on time and you can prepare it in advance if that suits your schedule. In fact, maybe this dinner needs to become a part of our Monday routine?!
Tips For Making Crescent Roll Pizza
- The smaller you dice the veggies, the less detectable they are by picky little eaters!
- TO PREP AHEAD: You can prepare the filling in advance so that you only need to put it in the crust at the last minute. To do this, cook the meat and veggies according to directions above. Stir in marinara and cheese, and transfer to a container. Cover and store in the refrigerator for a couple of days, or even freeze it! When you’re ready to use the meat, you want the meat mixture to be warm (or at room temperature) before adding it to the crust. I simply microwave the meat for 1-2 minutes and then proceed with instructions in the recipe card below.
- COOKING FOR JUST TWO? You can divide this recipe into two separate casseroles. I would suggest using two small casserole dishes (such as these rectangular 7 x 5-inch dishes that I use). Just place 4 crescent rolls in each dish to form the crust. Divide the filling and cheese among the two mini casseroles. Bake one casserole for dinner, and wrap the other casserole tightly in saran wrap and foil. Freeze the extra casserole for up to 3 months. When you're ready to bake the frozen casserole, simply thaw it in the refrigerator overnight. Then bake according to the instructions above until heated through.
More Pizza Recipes You Might Like;
- Quick and Easy Pizza Pot Pie
- Dump and Bake Zucchini Pizza Casserole
- Pepperoni Pizza Sticks
- Microwave Pizza Dip
Sausage and Pepperoni Crescent Roll Pizza
- 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
- 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 375F (190C) 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.