Pizza Casserole
By Carley Wegner
Wednesday, October 29, 2008
Pizza Casserole
This is a recipe I remember having when I was a kid. If you’re a fan of cheese and bread than I can’t think of a reason you wouldn’t like this recipe. It’s a nice change to just having normal pizza. Forgive me if the proportions aren’t right, I normally just mix and add as I go along.
2 (8.5 ounce) cans refrigerated crescent roll dough—cut into pieces
2 cups shredded mozzarella cheese
1 (14 ounce) can pizza sauce
Your choice of toppings!! (My favorite is pepperoni, green pepper and mushroom.)
Mix ingredients together in a casserole and leave a little cheese to spread on top before baking. Bake as long as the directions on the dough say (maybe a little longer).
COMMENTS
I tried a variable with this recipe, I didn’t have the frig crescent roll dough. So I mixed unbleached flour 1 1/2 c, 3 tbs baking powder, 1/4 teas salt, 1 1/4 cup of powder milk solution, 1/3c olive oil and a dash of sage, thyme, rosemary. I used salsa w/ habinero’s and added fresh onion, pepper & cooked bacon. Mexican mix cheese topped. It’s a spoon and fork pizza, very hearty.