Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Living for Fall
Total:
50 min
Active:
15 min
Yield:
7 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
7 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.

Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.

Roll the dough from one side to the other. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Muffuletta Pinwheels

Recipe courtesy of Food Network Kitchen

Brie and Broccoli Quiche

Recipe courtesy of Ree Drummond

Beef With Broccoli

Recipe courtesy of Ree Drummond

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Ham and Cheese Pinwheels

Recipe courtesy of Sandra Lee

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Chicken and Broccoli Stir-fry

Recipe courtesy of Food Network Kitchen

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking