🍕Pizza Crescent🍕

Feeling lazy? Feeling the munchies? This will get you feeling RIGHT. The Pizza Crescent can be done in the LAZIEST way possible... or the not-so-lazy way. I am going to provide you with instruction on how to make the easiest, most delicious (biased, but whatever), flakey, buttery, wonderful snacky-snack.

You will need:

- Pillsbury (or whichever brand you prefer) Crescent Sheet or Rolls (check labels, but most are Vegan!)

- Plain (or as plain as you can find) Marinara Sauce (you’re going to perk this up, don’t worry)

- Follow Your Heart Mozzarella & Parmesan

- Italian Seasoning (make your own, or don’t)

- Vegan Butter

- Whatever Pizza Toppings Your Heart Desires

(I suggest Gardein meatballs, cooked and diced... fresh basil... yum)

Preheat your oven to 375° and lay your crescent roll/sheet out flat and intact (if it’s the rolls, do not break them apart).

In a bowl, combine marinara sauce, minced garlic, a sprinkle of dried rosemary, onion powder, cayenne, red pepper flakes & a teaspoon of lemon juice. If you don’t have these ingredients, use the Italian seasoning you have on hand. It’s not that serious.

Use about two tablespoons of the marinara combination and spread onto the dough. Start in the middle, leaving about an inch from the edge of the dough.

Add your cheeses, I used a cup of mozzarella and a half cup of parm.

Now, pull the sides of the dough together to form a pocket. You want the long sides to meet in the middle, and then delicately fold the width inward to seal the pocket. Use a fork to help the edges stay closed up.

Bake for 11 minutes. While your pocket is in the oven, combine melted butter & Italian seasoning together.

At 11 minutes, brush your pocket with the melted butter combination. Bake for 2 more minutes.

Put on some sweat pants and settle in while it cools.

Chow down. 🤤

#CheatMealKitchen