Here's a quick dinner to feed your family before you run out the door for your weeknight activities. I hated to use it because last week I posted English Muffin Pizzas, but since we were Eating from the Pantry, we didn't even have them! I have almost all the ingredients for this one in my pantry (I'm betting you do too) and any recipe that has the word pizza in it and includes crescent rolls is a guaranteed winner at our house! Here's all you'll need. . .
1 (8 ounce) package refrigerated crescent rolls Pillsbury Crescents on sale $1.66, $.50/2 HERE, $1/1 from 12/13SS, $1/2 from several recent inserts
4 slices mozzarella cheese Sargento Sliced Cheese On Sale $2.50, also check price on Publix brand
4 teaspoons tomato paste $1/1 any Muir Glen product HERE
1/2 teaspoon dried oregano $.75/1 McCormick from 12/13 SS
Preheat oven to 350 degrees F (175 degrees C). Unwind the roll dough, and separate into 4 rectangles. Pinch together perforations to seal. Place 2 rectangles on a 9×13 inch baking sheet. Moisten edges of rectangles with water. Place 2 slices mozzarella on each rectangle. Top each with 2 teaspoons tomato paste. Sprinkle each with 1/4 teaspoon oregano. Cover each with remaining dough. Press the edges firmly with a fork to seal. Bake in the preheated oven 10 to 12 minutes, or until golden brown.
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