Super Bowl Eats: Croissant Pizzas
It's always fun to post something not usually on our menu and definitely off any diet plan, but when the Super Bowl is on, calorie-watching goes out the window. Pizza lovers will love these and you can throw them together in no time at all.
One day can't hurt, right? Hello out there? RIGHT?
1 package Pepperidge Farm puff pastry (you'll use both slabs)
1/3 cup pizza sauce
1 cup shredded mozzarella
2 ounces sliced pepperoni
1 egg, whisked with 1 tablespoon water
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Thaw the frozen puff pastry overnight in the fridge.
Preheat oven to 400 degrees.
Unwrap and lay the dough out on parchment paper. Using a pizza cutter or sharp knife, cut one panel off each slab (they are folded in thirds, so just cut along one fold). Stick those two loose panels side by side and pinch them together. You should now have three slabs of dough.
Slice each slab of dough in half crosswise so you have 6 squares. Spread 1 tablespoon of pizza sauce in a diagonal line across each square. Sprinkle 2 tablespoons cheese Top with three slices of pepperoni, and a bit more cheese for good measure. Fold the un-sauced corners in over the filling. Brush tops with egg wash and sprinkle with Parmesan and oregano.
Bake for 20 to 25 minutes, until croissants are puffed and golden brown.