Ronco Pizza & More Instruction/Recipe Booklet page 17

Other Fresh Recipe Ideas
Pepperoni Rolls
1 can (8 oz.) crescent roll dough
½ cup pizza sauce
½ tsp. Italian seasoning
½ tsp. garlic powder
¼ tsp. red pepper akes (optional)
4 slices provolone cheese, cut into 4 strips
1 pkg (6 oz.) pepperoni slices
— ranch or marinara dipping sauce
1. Open crescent rolls and lay out into 8 triangles.
2. Spread 1 tablespoon pizza sauce onto each triangle. Sprinkle sauce with equal parts
Italian seasoning and garlic powder. If desired, add red pepper flakes.
3. Top each triangle with 2 strips of provolone cheese. Then layer with 4-5 pepperonis.
4. Roll up crescent roll starting at the wider edge.
5. Place onto Baking Pan, at least 1 inch apart, and bake for 4-6 minutes until crescent
rolls are browned and cheese is melted.
6. Serve with ranch dressing or marinara sauce for dipping.
Zucchini Pizza Boats
4 small zucchini, washed and dried
1 tbsp. olive oil
1 tsp. garlic powder
— salt and pepper to taste
1 cup marinara sauce
1½ cups mozzarella cheese, shredded
24 pepperoni slices
1 tsp. red pepper akes
2 tbsp. fresh basil, chopped
1. Slice zucchini in half, lengthwise. Spoon out the center (about ¼-inch deep) of the
zucchini so that it makes a boat. Pat the inside of the zucchini dry and season with
olive oil, garlic powder, salt and pepper.
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