Crescent Roll Pizza
Here’s a quick, easy, and inexpensive pizza recipe. “I don't have many recipes to share that are my own. This recipe is a collection of things I have learned after making it for my family, friends, and people from around the world,” said Tineal Puaoi, a Civil Designer at Kodani & Associates Engineers. Tineal says, “not to worry if your crust gets a little dark -- it will still taste just as good.” She recommends using a pan with holes on the bottom if you want a crispier crust.
Ingredients:
Crust:
| 1 tube | original crescent roll |
| olive oil or butter (optional) | |
| roasted garlic |
Sauce:
| 1 – 14.5 oz can | diced tomatoes, undrained |
| 1 – 6 oz can | tomato paste |
| 1 tsp | sugar -- makes the sauce sweet |
| ½ tsp | dried oregano |
| ¼ tsp | garlic salt |
| ½ tsp | dried basil |
| Pinch | crushed red pepper (optional) |
Toppings
Anything you would like to put on your pizza, including leftovers or your favorite topping. This recipe uses:
| ½ cup | thinly sliced Portuguese sausage |
| 2 cups | shredded mozzarella |
Instructions:
- Roll out the crescent roll dough onto a pan covered in tinfoil. Pinch all the dough's perforated holes together and roll up the edges -- about ¼" thick. Flatten the center of the pizza crust with your hands
- Bake the crust according to instructions on the crescent roll tube and depending on your oven. The crust will turn a golden brown when fully cooked. The dough will puff up a bit
- Prepare your sauce by blending or hand mixing all ingredients
- Place the desired amount of sauce on the crust
- Evenly sprinkle shredded cheese and add toppings
- Bake at the same temperature as the crescent roll instructions until cheese melts
- Brush crust with olive oil or butter mixed with roasted garlic
Recipe submitted by Tineal Puaoi, Civil Designer at Kodani & Associate Engineers
