My 7-year-old, Sarah, loves pizza. This is a recipe she came up with, and it was a huge success!
—Tricia Richardson, Springdale, AR
Takes: 30 min. • Makes: 8 servings
1 lb. bulk Italian sausage
1 can (15 oz.) pizza sauce, divided
11/2 cups shredded part-skim mozzarella cheese, divided
4 oz. Canadian bacon, chopped
2 tubes (8 oz. each) refrigerated crescent rolls
1. Preheat oven to 375°. In a large skillet over medium heat, cook sausage until no longer pink; drain. Stir in 1/2 cup pizza sauce, 1 cup cheese and the Canadian bacon.
2. Unroll the crescent dough and separate into triangles. On an ungreased 14-in. pizza pan, arrange the triangles in a ring with the points toward the outside and the wide ends overlapping at the center, leaving a 4-in. opening. Press the overlapping dough to seal.
3. Spoon the filling onto the wide end of the triangles. Fold the pointed ends of the triangles over the filling, tucking the points under to form a ring (filling will be visible).
4. Bake for 12-15 minutes or until golden brown and heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted. Serve with the remaining pizza sauce.
1 slice with 2 Tbsp. pizza sauce: 214 cal., 13g fat (4g sat. fat), 22mg chol., 593mg sod., 13g carb. (4g sugars, 0 fiber), 10g pro.