You need: 2 cans (tubes?) crescent roll dough, or make your own if you’re just that cool. Shredded Mozzarella cheese, about 1 cup depending on how much you like/dislike cheese. Sliced pepperoni. I used about half of a little Kroger bag of small sliced pepperoni. I’ve also bought sliced 1 lb of sliced pepperoni from the butcher and used maybe 1/4 of that for one casserole. Just use as much as you want for the casserole and reserve the rest for snacks or lunches. Oh and you’ll need just a teensy bit of spaghetti sauce (or pizza sauce again if you want to be all precise).
In a 9×13 baking pan (or really whatever size you want), lay the slightly greased bottom with the rolled out crescent roll dough from one of the cans. Then dabble a teensy bit of sauce onto the dough. (You don’t want to do too much or it will make it all soggy) Then sprinkle some cheese on, next lay the pepperoni slices on, then sprinkle a little bit more cheese and another light layer of pepperoni slices. Dab a teensy bit more sauce onto that and spread the 2nd can of crescent roll dough over the top. In the picture I somehow ended up short and so just arranged it with the triangles so this could also be called Inside Out Pizza if you do it like that.
You could follow the baking directions on the crescent roll dough cans but for me I usually have to bake mine for about 18 minutes. My husband doesn’t like it when the dough is soggy so I have to watch it carefully to make sure the bottom is cooked enough without burning the top. It’s really the only tricky part about this recipe. Reading these directions will be harder than actually making this. 🙂 It’s not super healthy but you know, sometimes it’s ok to just make something easy that tastes delicious, makes the kids jump up and down with glee when I make it, and gets a double thumbs up and request for seconds from my husband. The only problem with this recipe is that it goes too fast and everyone always wants more!