hosted by Laverne Diede & Rhonda Fitterer
Easy Pizza Tortellini
- 1 1/2 pounds frozen cheese-stuffed tortellini
- 2 cups marinara sauce
- 1/2 cup water
- 1/2 cup chopped onions
- 1/2 cup chopped peppers, any color
- 3 Tbsps. butter
- 2 cups shredded mozzarella
- 20 slices pepperoni
- 1/4 cup sliced black olives
- 1/2 cup sliced mushrooms
Preheat oven to 425 degrees. Spray 8” x 8” or 9” x 9” baking pan with cooking spray. Sauté onions and peppers in butter. Spread frozen tortellini in the prepared pan; spread sautéed onions and peppers over top. Pour marinara and water on top, do not stir. Top with shredded mozzarella, pepperoni, black olives and mushrooms. Bake for 25 minutes or until edges or browning and cheese is melting nicely.
Cheesy Crescent Bread
- 2 cups shredded pizza cheese blend
- 2 Tbsps. grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 – 8 oz. can refrigerated crescent dough sheet or crescent dinner rolls
- Marinara sauce for dipping if desired
Heat oven to 375 degrees. Line large cooking sheet with cooking parchment paper. In a medium bowl, mix 1 cup of pizza cheese, Parmesan cheese, garlic powder and Italian seasoning; set aside.
If using dough sheet: Unroll dough and place on cookie sheet; press to form a 14×9 inch rectangle. If using crescent rolls: Unroll dough into 2 long rectangles and place on cookie sheet. Overlap long sides to form 14×9 inch rectangle. Firmly press edges and perforations to seal.
Sprinkle bottom half of dough with remaining pizza cheese. Fold dough in half lengthwise to enclose cheese, pressing to seal on the bottom and sides. Using a serrated knife, cut almost completely through dough into 8 pieces. Sprinkle with season cheese mixture. Bake 18 to 20 minutes or until deep golden brown on edges. Cool 5 minutes. Serve with marinara sauce.