Betty's Crescent Roll Pepperoni Pizza

Betty demonstrates how to make Crescent Roll Pepperoni Pizza. This is a quick and easy pizza made with crescent roll dough, Italian sauce, mozzarella cheese, and sliced pepperoni.
Crescent Roll Pepperoni Pizza
1 8-ounce can refrigerated crescent roll dough sheet (You may use the perforated crescent roll dough.)
1 cup Italian sauce (pasta sauce, pizza sauce, or homemade marinara sauce)
1 cup mozzarella cheese
packaged, sliced pepperoni, as much as desired
Italian peppers, for garnish
Parmesan cheese, for topping
hot pepper flakes, for topping
Place crescent roll dough in shallow ungreased baking pan. Press dough toward edges of pan, making a one-half inch rim along the sides of the pan for the crust. Bake, according to package directions, for one-half of the baking time. I used 375 degrees (F) for 5 minutes. Remove partially-cooked dough from oven. Add a layer of Italian sauce, a layer of mozzarella cheese, and a layer of pepperoni slices. Return to the oven at 375 degrees (F) for the rest of the baking time (about 6 minutes, or until the edges are crisp and beginning to brown). Remove from oven. Cut into squares and serve immediately. This pizza is nice with Italian peppers on the side and with Parmesan cheese and hot pepper flakes sprinkled over the top. Enjoy! --Betty 💞
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