From busy weeknights to festive gatherings, crescent roll pizzas are the ultimate kitchen lifesaver. These creative recipes transform simple crescent dough into mouthwatering personal pizzas perfect for any occasion. Whether you’re craving quick comfort food or impressive party appetizers, you’ll find endless inspiration in these 20 delicious variations. Let’s dive in and discover your new favorite easy meal!
Pepperoni and Cheese Crescent Roll Pizza
Unexpectedly simple yet satisfying, this crescent roll pizza transforms basic ingredients into a crowd-pleasing meal. Using refrigerated dough makes assembly quick while pepperoni and cheese deliver classic pizza flavors everyone loves. Perfect for busy weeknights or last-minute gatherings when you need something delicious fast.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1 cup pizza sauce (or marinara sauce)
– 2 cups shredded mozzarella cheese (pre-shredded works fine)
– 30-40 slices pepperoni (regular or mini)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp Italian seasoning (adjust to taste)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. Arrange the triangles in a single layer on the prepared baking sheet, slightly overlapping the wide ends to form a crust edge.
4. Press the seams together firmly to prevent sauce from leaking through during baking.
5. Brush the dough lightly with olive oil using a pastry brush, which helps create a golden crust.
6. Spread pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust.
7. Sprinkle shredded mozzarella cheese over the sauce, covering the surface completely.
8. Arrange pepperoni slices in a single layer over the cheese, overlapping slightly if using mini pepperoni.
9. Sprinkle Italian seasoning evenly over the top for added flavor complexity.
10. Bake at 375°F for 12-15 minutes until the crust is golden brown and cheese is bubbly.
11. Remove from oven and let rest for 2-3 minutes before slicing to allow the cheese to set.
Zesty and satisfying, the crescent rolls bake up buttery and flaky while the pepperoni gets slightly crispy around the edges. The melted mozzarella creates perfect cheese pulls that make each slice irresistible. Try serving with garlic dipping sauce or cutting into smaller pieces for party appetizers.
BBQ Chicken Crescent Roll Pizza
Ready for a quick dinner that combines pizza convenience with BBQ flavor? This crescent roll pizza comes together in minutes using simple ingredients. Rotisserie chicken and store-bought dough make it perfect for busy weeknights.
Ingredients
– 1 can refrigerated crescent roll dough (8 count)
– 1 cup shredded rotisserie chicken, or any cooked chicken
– 1/2 cup BBQ sauce, divided
– 1 cup shredded mozzarella cheese
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh cilantro, optional for garnish
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into 8 triangles, arranging them on the prepared baking sheet.
3. Spread 1/4 cup BBQ sauce evenly over the dough triangles, leaving 1/2-inch borders around the edges.
4. Distribute shredded chicken evenly over the sauced dough.
5. Drizzle remaining 1/4 cup BBQ sauce over the chicken in thin streams.
6. Sprinkle mozzarella cheese evenly across all triangles.
7. Scatter red onion slices over the cheese.
8. Bake at 375°F for 12-15 minutes until crust is golden brown and cheese is bubbly.
9. Remove from oven and let rest for 2 minutes before serving.
10. Garnish with chopped cilantro if using.
Done right, you’ll get flaky crescent dough with tangy BBQ sauce and tender chicken in every bite. The melted mozzarella creates perfect cheese pulls while the red onion adds crisp texture. Serve these as individual pizzas for easy handling, or cut into smaller pieces for party appetizers.
Buffalo Chicken Crescent Roll Pizza
Everyone needs a quick, crowd-pleasing appetizer that delivers big flavor with minimal effort. Enter this Buffalo chicken crescent roll pizza—a perfect blend of spicy, creamy, and cheesy, all baked on a flaky crescent crust. Expect it to disappear fast.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough (use seamless sheet if available)
– 1 cup cooked shredded chicken (rotisserie chicken works well)
– 1/2 cup Buffalo sauce (adjust for more or less heat)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup crumbled blue cheese (or ranch dressing for milder flavor)
– 2 tbsp ranch dressing (for drizzling)
– 2 tbsp chopped celery (optional, for crunch)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll crescent dough and press seams together to form a single rectangle on the baking sheet.
3. Bake dough for 8 minutes until slightly puffed but not browned.
4. Mix shredded chicken and Buffalo sauce in a bowl until fully coated.
5. Spread chicken mixture evenly over the partially baked crust, leaving a 1/2-inch border.
6. Sprinkle mozzarella and blue cheese over the chicken layer.
7. Bake for 10–12 minutes until crust is golden and cheese is bubbly.
8. Let cool for 2 minutes before drizzling with ranch dressing.
9. Top with chopped celery for added freshness and crunch.
Golden and flaky, the crescent crust provides a buttery base that contrasts with the spicy, tangy chicken. Serve it sliced into squares for game day, or pair with extra celery sticks and ranch for dipping to balance the heat.
Garlic Butter Crescent Roll Pizza
Mouthwatering garlic butter crescent roll pizza combines flaky crescent dough with savory pizza toppings for an irresistible twist. This quick recipe transforms refrigerated dough into a golden, shareable snack perfect for busy weeknights. Minimal prep delivers maximum flavor in under 30 minutes.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough (keep chilled until ready)
– 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 2 garlic cloves, minced (about 1 tsp, or use ¼ tsp garlic powder)
– ¼ cup pizza sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese (part-skim works)
– ¼ cup pepperoni slices (or cooked sausage crumbles)
– 1 tsp Italian seasoning (or dried oregano)
– 2 tbsp grated Parmesan cheese (optional, for extra flavor)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into triangles along perforations.
3. Arrange triangles in a circle on the baking sheet with wide ends overlapping in center and points facing outward.
4. Press dough seams together to form a single round crust, about 10 inches diameter.
5. Mix melted butter and minced garlic in a small bowl; brush evenly over dough.
6. Spread pizza sauce over dough, leaving ½-inch border around edges.
7. Sprinkle mozzarella cheese evenly over sauce.
8. Arrange pepperoni slices over cheese in a single layer.
9. Sprinkle Italian seasoning and Parmesan cheese over toppings.
10. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
11. Remove from oven and let cool 2 minutes before slicing.
Buttery, crisp edges contrast with the soft center, while garlic infuses every bite. Serve warm with marinara for dipping, or customize with veggies like sliced bell peppers. This versatile dish works equally well as an appetizer cut into wedges or a main course paired with salad.
Spinach and Artichoke Crescent Roll Pizza
Zesty and comforting, this crescent roll pizza combines creamy spinach artichoke dip with flaky crescent dough. Perfect for game day or quick weeknight dinners, it comes together in under 30 minutes. Everyone will love this handheld twist on a classic appetizer.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1 cup frozen chopped spinach, thawed and squeezed dry
– 1 cup canned artichoke hearts, drained and chopped
– 4 oz cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 garlic clove, minced
– 1/2 tsp Italian seasoning
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and press it into a rectangle on the prepared baking sheet, sealing any perforations.
3. In a medium bowl, combine the cream cheese, mayonnaise, and minced garlic until smooth.
4. Add the squeezed-dry spinach, chopped artichokes, mozzarella, Parmesan, Italian seasoning, and red pepper flakes if using.
5. Mix until all ingredients are fully incorporated.
6. Spread the spinach-artichoke mixture evenly over the crescent dough, leaving a 1/2-inch border around the edges.
7. Bake for 12-15 minutes, or until the crust is golden brown and the topping is bubbly.
8. Let the pizza cool for 5 minutes before slicing into squares.
Bubbly and golden straight from the oven, this pizza delivers a satisfying crunch from the flaky crust against the creamy, garlicky topping. For extra flair, drizzle with balsamic glaze or serve with marinara sauce for dipping. Leftovers reheat beautifully in the toaster oven.
Taco Crescent Roll Pizza
You won’t believe how these three simple ingredients transform into the ultimate weeknight dinner. This taco crescent roll pizza combines everyone’s favorite flavors in one easy-to-make package that’s perfect for busy families.
Ingredients
– 1 can refrigerated crescent roll dough (8 count, keep cold until ready to use)
– 1 lb ground beef (85/15 works best for flavor)
– 1 packet taco seasoning (or 2 tbsp homemade blend)
– 1 cup shredded cheddar cheese (pre-shredded works fine)
– 1/2 cup salsa (mild, medium, or hot – your choice)
– 2 tbsp sour cream (for serving, optional)
– 1/4 cup chopped fresh cilantro (for garnish, optional)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and arrange the triangles in a circle on the prepared baking sheet with points facing outward.
3. Press the wide ends of the triangles together to form a 10-inch circle base, leaving the points separate.
4. Brown the ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
5. Drain any excess grease from the cooked beef using a slotted spoon.
6. Stir the taco seasoning into the beef along with 1/4 cup water, cooking for 2 more minutes until thickened.
7. Spoon the seasoned beef evenly over the wide center portion of the dough circle, leaving the points uncovered.
8. Sprinkle the shredded cheddar cheese over the beef layer.
9. Fold the uncovered dough points over the filling, tucking them under the center to create a rustic pizza shape.
10. Bake at 375°F for 15-18 minutes until the crust is golden brown and cooked through.
11. Remove from oven and let rest for 3 minutes before slicing.
12. Top with salsa, sour cream, and fresh cilantro just before serving.
Flaky crescent dough creates a buttery crust that contrasts beautifully with the savory taco filling. For a fun twist, try serving individual wedges with different toppings like guacamole or pickled jalapeños. The crispy edges and cheesy center make this perfect for dipping in extra salsa or sour cream.
Hawaiian Crescent Roll Pizza
Just when you thought crescent rolls couldn’t get better, they transform into mini pizzas. These Hawaiian crescent roll pizzas combine sweet and savory flavors in perfect handheld form. They’re ideal for quick lunches, game day snacks, or last-minute appetizers.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1/2 cup pizza sauce (or marinara sauce)
– 1 cup shredded mozzarella cheese
– 1/2 cup diced ham (about 1/4-inch pieces)
– 1/3 cup pineapple tidbits, drained well
– 2 tbsp grated Parmesan cheese
– 1 tsp Italian seasoning
– Cooking spray (or olive oil spray)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. Place the dough triangles on the prepared baking sheet, spacing them about 1 inch apart.
4. Spread 1 tablespoon of pizza sauce evenly over each dough triangle, leaving a 1/4-inch border around the edges.
5. Sprinkle 2 tablespoons of mozzarella cheese over the sauce on each triangle.
6. Distribute the diced ham evenly among the 8 triangles, placing it over the cheese.
7. Add pineapple tidbits evenly across all triangles, using about 4-5 pieces per pizza.
8. Top each pizza with the remaining mozzarella cheese, dividing it equally.
9. Sprinkle Parmesan cheese evenly over all the pizzas.
10. Dust the Italian seasoning across the tops of the pizzas.
11. Bake at 375°F for 12-15 minutes until the crust is golden brown and cheese is bubbly.
12. Remove from oven and let cool on the baking sheet for 2 minutes before serving.
Each bite delivers a satisfying crunch from the flaky crescent crust with gooey melted cheese binding the sweet pineapple and savory ham together. The contrast between the salty Parmesan and bright tomato sauce makes these irresistible. For a fun twist, try serving them with small bowls of ranch dressing or extra pizza sauce for dipping.
Philly Cheesesteak Crescent Roll Pizza
Never underestimate the power of crescent rolls as a pizza crust alternative. This Philly cheesesteak version combines classic sandwich flavors with pizza convenience for a crowd-pleasing meal that comes together in under 30 minutes.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1 lb thinly sliced ribeye steak
– 1 medium yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 8 slices provolone cheese
– 2 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and press the seams together to form a single rectangle on the prepared baking sheet.
3. Bake the crust for 8 minutes until lightly golden—this prevents a soggy bottom.
4. While the crust bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add the sliced onions and bell peppers, cooking for 5-7 minutes until softened and slightly caramelized.
6. Push vegetables to one side of the skillet and add the remaining tablespoon of olive oil.
7. Cook the ribeye slices for 2-3 minutes per side until no longer pink, breaking them up with a spatula as they cook.
8. Combine the meat and vegetables in the skillet, then season with garlic powder, black pepper, and salt.
9. Spread the steak and vegetable mixture evenly over the partially baked crescent crust.
10. Arrange the provolone cheese slices in a single layer to cover the entire surface.
11. Return the pizza to the oven and bake for 10-12 minutes until the cheese is fully melted and bubbly.
12. Let the pizza rest for 3 minutes before slicing—this allows the cheese to set for cleaner cuts.
Zesty provolone melts into the savory steak and peppers, creating a gooey texture that contrasts with the flaky crescent crust. Serve it cut into squares for easy game-day snacking or pair with a crisp salad for a complete weeknight dinner.
Pesto and Mozzarella Crescent Roll Pizza
A quick, crowd-pleasing twist on pizza night that comes together in minutes. Anyone can make this pesto and mozzarella crescent roll pizza with just a few simple ingredients. Assemble it fast for a weeknight win or easy party appetizer.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1/4 cup basil pesto (store-bought or homemade)
– 1 cup shredded low-moisture mozzarella cheese (part-skim works too)
– 1/4 cup grated Parmesan cheese (freshly grated preferred)
– 1 tbsp olive oil (for brushing)
– 1/4 tsp garlic powder (optional, for extra flavor)
– 1/4 tsp dried oregano (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the crescent roll dough onto a parchment-lined baking sheet, pressing the perforations together to form one even rectangle.
3. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border around the edges.
4. Sprinkle the shredded mozzarella cheese evenly over the pesto layer.
5. Top with the grated Parmesan cheese.
6. Lightly sprinkle garlic powder and dried oregano over the cheese, if using.
7. Brush the exposed dough edges with olive oil to help them brown.
8. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly.
9. Let the pizza cool on the baking sheet for 2–3 minutes before slicing.
Melty mozzarella and sharp Parmesan create a rich, gooey texture against the crisp, buttery crescent roll crust. The pesto adds a fresh, herbaceous punch that cuts through the cheese beautifully. Serve it sliced into squares for easy sharing, or pair it with a simple side salad for a complete meal.
Breakfast Crescent Roll Pizza
Just when you thought crescent rolls couldn’t get better, they transform into the ultimate breakfast pizza. Jam-packed with morning favorites, this handheld delight comes together in minutes. Perfect for busy mornings when everyone’s rushing out the door.
Ingredients
– 1 can refrigerated crescent roll dough (8 count)
– 4 large eggs
– 1/2 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 4 oz cooked breakfast sausage, crumbled (or bacon bits)
– 1/4 cup diced bell peppers
– 1/4 cup diced onions
– 1 tbsp olive oil (or any neutral oil)
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate into 8 triangles on the prepared baking sheet.
3. Arrange triangles in a circle with points facing outward and wide ends overlapping slightly to form a pizza crust base.
4. Press the overlapping dough seams together firmly to create one solid crust.
5. Heat olive oil in a skillet over medium heat for 30 seconds.
6. Add diced onions and bell peppers to the skillet.
7. Sauté vegetables for 3-4 minutes until softened but not browned.
8. Push vegetables to one side of the skillet.
9. Crack eggs directly into the empty side of the skillet.
10. Scramble eggs continuously with a spatula for 2-3 minutes until just set.
11. Combine scrambled eggs with sautéed vegetables in the skillet.
12. Season the egg mixture with salt, black pepper, and garlic powder.
13. Spread the egg and vegetable mixture evenly over the crescent dough crust.
14. Sprinkle cooked breakfast sausage evenly over the egg layer.
15. Combine mozzarella and cheddar cheeses in a small bowl.
16. Distribute cheese mixture evenly over the entire pizza.
17. Bake at 375°F for 12-15 minutes until crust is golden brown and cheese is bubbly.
18. Remove from oven and let cool for 2 minutes before slicing.
Soft scrambled eggs meld beautifully with the flaky, buttery crescent crust, creating layers of texture in every bite. Serve wedges with hot sauce for dipping, or wrap individual slices in foil for grab-and-go breakfasts that stay warm for hours.
Mac and Cheese Crescent Roll Pizza
Everyone needs a quick, crowd-pleasing dinner that feels special. This mac and cheese crescent roll pizza combines two comfort food classics into one irresistible dish. Easy to make and even easier to devour.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 2 cups cooked elbow macaroni
– 1 ½ cups shredded sharp cheddar cheese, divided
– ½ cup whole milk
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– ½ tsp garlic powder
– ¼ tsp smoked paprika
– ¼ tsp black pepper
– ¼ tsp salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the crescent dough and press it into a single layer on a parchment-lined baking sheet, sealing any perforations.
3. Parbake the crust for 8 minutes until just beginning to set.
4. Melt butter in a saucepan over medium heat.
5. Whisk in flour and cook for 1 minute until golden to make a roux.
6. Gradually whisk in milk until smooth with no lumps.
7. Cook the sauce for 3-4 minutes until slightly thickened.
8. Remove from heat and stir in 1 cup cheddar cheese until melted.
9. Stir in garlic powder, smoked paprika, black pepper, and salt.
10. Fold in cooked macaroni until fully coated with cheese sauce.
11. Spread the mac and cheese mixture evenly over the parbaked crust.
12. Sprinkle remaining ½ cup cheddar cheese over the top.
13. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
14. Let rest for 5 minutes before slicing to allow the cheese to set.
Perfectly crispy crescent roll crust supports the creamy, cheesy macaroni in every bite. The smoked paprika adds a subtle smoky depth that elevates the classic flavor. Serve it sliced into wedges with a simple green salad for a complete meal that satisfies both kids and adults.
Reuben Crescent Roll Pizza
Zesty and satisfying, this Reuben-inspired pizza transforms classic deli flavors into an easy crescent roll crust creation. Perfect for game day or weeknight dinners, it delivers all the tangy, savory goodness without the fuss. You’ll have this crowd-pleaser ready in under 30 minutes.
Ingredients
– 1 can refrigerated crescent roll dough (8 count)
– 1 cup Thousand Island dressing (or Russian dressing)
– 1 pound thinly sliced corned beef
– 1 cup sauerkraut, well-drained
– 2 cups shredded Swiss cheese
– Caraway seeds for sprinkling (optional)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and press the seams together to form a single rectangular crust on the prepared baking sheet.
3. Bake the crust for 8 minutes until lightly golden—this prevents a soggy bottom.
4. Spread Thousand Island dressing evenly over the partially baked crust, leaving a ½-inch border.
5. Layer corned beef evenly over the dressing, tearing larger pieces for better coverage.
6. Squeeze excess liquid from sauerkraut using your hands or a paper towel to prevent sogginess.
7. Scatter drained sauerkraut evenly over the corned beef layer.
8. Sprinkle Swiss cheese generously over the entire pizza, covering all ingredients.
9. Add a light sprinkle of caraway seeds over the cheese if using for authentic rye flavor.
10. Return pizza to oven and bake for 12-15 minutes until cheese is melted and bubbly with golden edges.
11. Remove from oven and let rest for 3 minutes before slicing—this helps layers set.
12. Use a pizza cutter or sharp knife to slice into squares or triangles. A crispy, golden crust supports the tangy sauerkraut and melted Swiss cheese beautifully. Amazingly versatile, serve it with extra Thousand Island for dipping or cut into smaller squares for perfect party appetizers.
Chicken Alfredo Crescent Roll Pizza
Perfect for busy weeknights, this Chicken Alfredo Crescent Roll Pizza combines creamy comfort with crispy convenience. Packed with flavor and ready in under 30 minutes, it’s a crowd-pleaser that requires minimal effort.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough – unroll carefully to avoid tearing
- 1 cup cooked shredded chicken – rotisserie chicken works great for speed
- 1 cup Alfredo sauce – jarred or homemade, use your favorite brand
- 1 cup shredded mozzarella cheese – pre-shredded saves time
- 2 tbsp grated Parmesan cheese – fresh grated melts better
- 1 tsp Italian seasoning – or substitute dried oregano and basil
- 1/4 tsp garlic powder – enhances the Alfredo flavor
- Fresh parsley for garnish – optional but adds color
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll crescent dough and arrange triangles in a single layer on prepared sheet, pressing seams together to form a crust.
- Spread Alfredo sauce evenly over dough, leaving 1/2-inch border around edges.
- Sprinkle shredded chicken evenly over sauce.
- Top with mozzarella cheese, covering chicken completely.
- Combine Parmesan, Italian seasoning, and garlic powder in small bowl.
- Sprinkle seasoning mixture evenly over pizza.
- Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
- Remove from oven and let rest 2 minutes before slicing.
- Garnish with fresh parsley if desired.
Just out of the oven, this pizza delivers a satisfying contrast between the flaky crescent crust and creamy Alfredo topping. The garlic and Parmesan add savory depth that pairs perfectly with the mild chicken. Serve it alongside a crisp green salad or cut into small squares for an easy party appetizer.
Greek Crescent Roll Pizza
Kitchen shortcuts meet Mediterranean flavors in this crescent roll pizza hack. Keep dinner simple with this 30-minute meal that pleases both kids and adults. Greek crescent roll pizza delivers familiar comfort with a fresh twist.
Ingredients
– 1 can refrigerated crescent roll dough (8 count)
– 1 cup pizza sauce (or marinara for thinner consistency)
– 1 cup shredded mozzarella cheese (pre-shredded saves time)
– ½ cup crumbled feta cheese (block feta crumbles better)
– ¼ cup sliced black olives (canned, drained)
– ¼ cup chopped red onion (soak in cold water to reduce sharpness)
– 1 tsp dried oregano (rub between fingers to release oils)
– 2 tbsp olive oil (for brushing, extra virgin preferred)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into 8 triangles along perforations.
3. Arrange triangles on prepared baking sheet in a circle with points facing outward.
4. Press dough together at the center to form a 10-inch round crust.
5. Brush entire dough surface with olive oil using a pastry brush.
6. Spread pizza sauce evenly over dough, leaving ½-inch border uncovered.
7. Sprinkle mozzarella cheese over sauce in an even layer.
8. Distribute feta cheese crumbles across the mozzarella layer.
9. Scatter black olives and red onion evenly over the cheeses.
10. Sprinkle dried oregano evenly across the entire pizza.
11. Bake at 375°F for 12-15 minutes until crust is golden brown.
12. Remove from oven when cheese is bubbly and edges are crisp.
13. Let rest for 3 minutes before slicing into wedges.
Hearty and satisfying, this pizza features flaky crescent layers with crisp edges. The salty feta balances the tangy sauce while olives add briny depth. Serve wedges with a simple Greek salad or tzatziki for dipping to complete the Mediterranean experience.
Loaded Baked Potato Crescent Roll Pizza
Hangry for pizza but craving loaded baked potato flavors? This crescent roll pizza combines both in one irresistible dish. Here’s how to make it happen fast.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 2 cups shredded cheddar cheese, divided
– 1 lb russet potatoes, peeled and diced into ½-inch cubes
– 6 slices bacon, cooked crisp and crumbled
– ½ cup sour cream
– 2 tbsp chopped fresh chives
– 1 tsp garlic powder
– ½ tsp black pepper
– ¼ tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Unroll the crescent dough and press it into a greased 9×13-inch baking sheet, sealing any perforations.
3. Parboil the diced potatoes in salted water for 8 minutes until slightly tender but not fully cooked.
4. Drain the potatoes thoroughly and pat dry with paper towels to prevent a soggy crust.
5. Sprinkle 1 cup of cheddar cheese evenly over the crescent dough.
6. Spread the parboiled potatoes in a single layer over the cheese.
7. Sprinkle the remaining 1 cup of cheddar cheese over the potatoes.
8. Top evenly with the crumbled bacon.
9. Season the entire pizza with garlic powder, black pepper, and salt.
10. Bake at 375°F for 18-22 minutes until the crust is golden brown and the cheese is bubbly.
11. Remove from the oven and let it rest for 5 minutes before slicing.
12. Dollop sour cream over the sliced pizza and garnish with fresh chives.
Every bite delivers crispy bacon, creamy potatoes, and tangy sour cream on a buttery crust. The contrast between the hot pizza and cool toppings makes it irresistible. Try serving it with extra chives and a side of ranch dressing for dipping.
Spicy Sausage Crescent Roll Pizza
Get ready for a crowd-pleasing twist on pizza night. Grab refrigerated crescent roll dough, spicy Italian sausage, and your favorite pizza toppings for this quick, satisfying meal. Everyone will love the flaky crust and spicy kick.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 lb spicy Italian sausage, casings removed if needed
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni
- 1 tbsp olive oil for brushing
- 1/4 tsp dried oregano for sprinkling
Instructions
- Preheat your oven to 375°F.
- Unroll the crescent dough and separate it into triangles along the perforations.
- Arrange the triangles on a parchment-lined baking sheet in a circle with points facing outward.
- Press the wide ends together to form a 10-inch round crust.
- Brown the sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
- Drain any excess grease from the cooked sausage using a slotted spoon.
- Spread pizza sauce evenly over the crescent dough base, leaving a 1/2-inch border.
- Sprinkle the cooked sausage evenly over the sauce.
- Top with shredded mozzarella cheese, covering the sausage completely.
- Arrange pepperoni slices evenly over the cheese layer.
- Fold the pointed ends of the dough triangles over the toppings toward the center.
- Brush the exposed dough lightly with olive oil using a pastry brush.
- Sprinkle dried oregano over the brushed dough for extra flavor.
- Bake for 15-18 minutes until the crust is golden brown and cheese is bubbly.
- Let the pizza rest for 5 minutes before slicing to allow the cheese to set.
Serve this pizza warm for the best texture—the crescent dough stays flaky while the spicy sausage and melted cheese deliver bold flavor. Slice it into wedges for easy sharing, or pair with a simple salad to balance the richness. The crispy edges and gooey center make it irresistible straight from the oven.
Four Cheese Crescent Roll Pizza
Perfect for busy weeknights, this four cheese crescent roll pizza comes together in minutes. Packed with melty cheeses and crispy crust, it satisfies pizza cravings without the fuss. Kids and adults alike will devour this cheesy creation.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup pizza sauce (or marinara for variation)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded provolone cheese
- 1/4 cup shredded cheddar cheese
- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 tbsp olive oil (for brushing)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and press the seams together to form one solid rectangle. Tip: Use slightly wet fingers to prevent sticking while pressing seams.
- Transfer the dough to the prepared baking sheet and prick all over with a fork to prevent bubbling.
- Spread pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
- Sprinkle mozzarella, provolone, and cheddar cheeses evenly over the sauce.
- Top with Parmesan cheese, Italian seasoning, and garlic powder.
- Brush the exposed crust edges lightly with olive oil for golden browning.
- Bake for 12-15 minutes until the crust is deep golden brown and cheese is fully melted. Tip: Rotate the pan halfway through baking for even cooking.
- Remove from oven and let rest for 2-3 minutes before slicing. Tip: Letting it rest briefly prevents cheese from sliding off when cutting.
- Slice into squares or triangles and serve immediately.
Just out of the oven, this pizza boasts a crispy, buttery crust with four distinct cheeses creating layers of gooey texture. The provolone adds stretchiness while Parmesan provides salty crunch. Jazz it up by adding pepperoni slices before baking or serving with ranch dressing for dipping.
