April 21, 2020

EASY Pizza Rolls

Continuing on with my quarantine recipes...
This social-distancing has been amazing for the meal-planning side of my personality. I admit: I kind of hit a wall the other day. I don't want to make anything or even do anything. Boredom is taking over. And last night I made an Indian dish that I thought I would love and I just didn't. Scott did like it a lot, but the yogurt in it weirded me out? So I made french fries after Wells went to bed. It was that kind of day. 

But...this is an easy dinner or lunch or snack or late breakfast. Because there are no rules to eating these days. Just whatever, whenever. It's not healthy, but pair it with a salad or something. We did. 

I hate that I love crescent dough as pizza crust, but I do. It's so simple and flavorful. And it stays good for, like, ever in the fridge. I count that as a plus but I can see how it'd be a minus.
I tried a canned pizza dough (desperate times) last week and didn't like it. I recommend crescent dough or biscuit dough. Next time, I'm going to do this biscuit puff pizza I haven't made in awhile.

1. Put foil over a metal baking sheet. This helps with clean-up.

2. Spread out and separate the triangles. 

3. Layer on sauce, pizza toppings, and cheese. I used some sautéed peppers/mushrooms/onions, pepperoni, and cheese. Whatever you have!

4. Roll them up as tightly as you can. 

Bake at 375 degrees for about 10 minutes. Maybe a bit longer. You'll know when they're done!


  1. Yum, these look delicious! I feel you on hitting a wall like that, though. It's definitely happened to me. And same with making a new recipe that was just kind of blah. I did that last week and it was pretty disappointing!

  2. I have never thought about making my own pizza rolls. This sounds fabulous!

  3. OK... i'm totally down for this - this sound DELICIOUS!!!

  4. This is why I love crescent dough. Yum!


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