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Large Serving Spatula


Deep Dish Antipasto Pizza

1   package (8 ounces) refrigerated crescent rolls
2   ounces (1/2 cup) sliced pepperoni
4   ounces mozzarella cheese, shredded (1 cup)
1   cup fresh mushrooms, sliced
1   jar (6.5 ounces) marinated artichoke hearts, drained
1/3   cup pitted ripe olives, sliced
1/4   cup red or green bell pepper, chopped
2   tablespoons onion, chopped
1   ounce fresh Parmesan cheese, grated (about 1/4 cup)
  1. Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Place in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.
  2. Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni using Deluxe Cheese Grater. Slice mushrooms with Egg Slicer Plus®. Cut artichoke hearts lengthwise into quarters using Paring Knife. Arrange mushrooms and artichokes evenly over cheese. Slice olives using Egg Slicer Plus®. Chop bell pepper and onion using Food Chopper. Top pizza with olives, bell pepper and onion.
  3. Grate Parmesan cheese over top using Deluxe Cheese Grater. Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve using Large Serving Spatula.

Yield: 6 servings

Nutrients per serving: Calories 290, Total Fat 19 g, Sodium 850 mg, Fiber 2 g