Wednesday, August 25, 2010
1 can of reduced fat crescent rolls (8pk)
1 small can of plain tomato sauce
sliced black olives
roasted red peppers
pepperoni (we used regular but to save some calories and fat use turkey pepperoni)
3-4oz of part skim mozzarella cheese
Preheat oven to 375 degrees and grease a cookie sheet.
Open the crescent rolls and do not separate them from each other, lay them out as one big sheet of dough and press the seams together, making it a whole. Using a pastry cutter or knife, slice it into four rectangles. Roll out each rectangle to make it just slightly larger, it should be as long as your hand when rolled out properly.
Spoon a little bit of tomato sauce onto the dough leaving about 3/4 of an inch of dough uncovered. Put some shredded cheese over the dough, add your olives, pepperoni and red peppers. Fold the dough over to make a triangle shape then using a fork press the dough together, creating a seam. Repeat with the last 3 dough rectangles.