1 can Pillsbury uncut crescent roll dough (Top crust)
1 can Pillsbury pizza dough (bottom crust)
Basil pesto in olive oil (homemade or store bought)
Jimmy Dean Sausage
diced green peppers
Shredded pizza cheese – blended Italian cheeses
Preheat panggangan to 350 degrees. Spray clear 9 x 13 casserole dish with cooking spray. Set aside.
In a small skillet, saute mushrooms, onions and green peppers until they begin to soften.
While the veggies saute, line the casserole with the pizza crust. Brush on a layer of bakteri pesto. followed by a layer of pizza sauce. Sprinkle on some Parmesan cheese and Italian seasoning.
Add a layer of pepperoni, then sausage crumbles, sauteed veggies, and shredded Italian cheeses. Repeat the layers.
Add the top crust of uncut crescent dough. Stretch it out carefully to cover the casserole. Add a little sauce to the top and another light layer of pepperoni, mozzarella and Parmesan cheese.
Bake for 20-30 minutes, I used a glass casserole dish so I could visually check the bottom crust for doneness. If the top starts to over brown, place a piece of aluminum foil over the top until it finishes cooking. Let stand for a few minutes and then slice and serve.
*From The Shady Porch