Ingredients
1
lb lean (at least 80%) ground beef
1
jar (25.5 oz) tomato basil pasta sauce
1
teaspoon dried oregano
1
cup mini pepperoni slices (4 oz)
1
can (2 1/4 oz) sliced ripe olives, drained (1/2 cup)
2
cups shredded mozzarella cheese (8 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon olive oil
1
teaspoon Italian seasoning
Preparation
Heat oven to 375°F. Spray a 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Add the pasta sauce and oregano and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Add pepperoni slices and olives. Cook for 1 to 2 minutes, until hot. Stir in cheese. Spoon into baking dish.
Unroll dough; press to form 13x9-inch rectangle. Place on beef mixture; cut 4 to 5 vent holes in dough. Brush dough with olive oil. Sprinkle the top with Italian seasoning.
Bake 20 to 25 minutes or until crust is a deep golden brown.
