1 tablespoon cornmeal
1 package (10 ounce size) refrigerated pizza crust dough
1/2 cup finely chopped pepperoni
1 1/2 teaspoon finely chopped fresh oregano
2 teaspoons olive oil
1 package (10 ounce size) refrigerated pizza crust dough
1/2 cup finely chopped pepperoni
1 1/2 teaspoon finely chopped fresh oregano
2 teaspoons olive oil
Preheat oven to 425 degrees F. Grease large baking sheet; sprinkle with cornmeal.
Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough to make 12X41/2-inch rectangle.
Roll dough into 12 X 9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano.
Bake 12 to 15 minutes until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.
Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough to make 12X41/2-inch rectangle.
Roll dough into 12 X 9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano.
Bake 12 to 15 minutes until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.
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