Thirty-Minute Pizza


Vegetable oil or spray
2 pkgs (8 oz. each) Refrigerated crescent dinner rolls
1 can (7-8 oz.) Spaghetti sauce
1/2 can (about 3 or 4 oz. can) Sliced mushrooms, drained
1/4 cup Sliced pitted ripe olives
1/2 tsp. Leaf oregano, crumbled
1/2 pkg. (4 oz.) Mozzarella cheese, shredded
1 pkg (8 oz.) Brown 'n'serve sausages
14″ pizza pan
Sharp knife
Cutting board
Spreader for sauce

Lightly oil 14-inch round pizza pan. Open crescent rolls following label directions. Unroll and separate dough triangles. Fit triangles into pizza pan.

Spread spaghetti sauce on pizza. Sprinkle mushrooms and olives evenly over sauce; sprinkle with oregano. Sprinkle cheese over pizza.

Slice sausages diagonally; arrange in a pattern on the cheese.

Bake in a hot oven (400?) for 20 minutes, or until crusts are golden brown. Garnish with a sprig of fresh basil or parsley, if you wish.

Yield: One 14-inch pizza pie

TO REHEAT FROZEN PIZZA: Bake at 400? for 30 minutes, or until filling is bubbly.

Creative Cooking
Lydia Critchley

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