Average Rating: 5TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 appetizers.Ingredients
- 1-1/4 cups shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 32 slices pepperoni (about 2 ounces)
- 1 jar (14 ounces) pizza sauce, warmed
- Optional toppings: sliced pepperoni, shredded mozzarella cheese and basil
Instructions
- 1. In a small bowl, combine the cheeses, basil and oregano. Separate each roll of crescent dough into two 7x6-in. rectangles; seal perforations.
- 2. Place 1 rectangle on a preheated greased 8-in. square waffle iron (dough will not cover entire surface). Layer with half the cheese mixture and half the pepperoni to 1/2 in. of edges; top with another rectangle. Bake until golden brown, 4-5 minutes. Repeat.
- 3. Remove to a cutting board and cool slightly. Cut each rectangle into 4 triangles; serve warm, with pizza sauce and, if desired, toppings.
Nutrition Facts
1 serving: 329 calories, 19g fat (4g saturated fat), 21mg cholesterol, 909mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 12g protein.