Hi! I’m Kelly and I blog over at Franks Funny Farm. When Valerie asked for guest bloggers last week. I jumped on the opportunity. I love reading her blog daily and wanted to help her while she enjoyed her trip!
One of my goals this year was to cook more at home. I have been trying to cook dinner at home 2-3 times a week. It’s sometimes hard to find recipes that are husband friendly, healthy and taste just as great heated up the next day! This recipe, my friends, encompasses all of those.
Deep Dish Pizza Casserole from Green Lite Bites (http://greenlitebites.com/)
*I made a few adjustments to her recipe.
*all pictures are from Green Lite Bites (http://greenlitebites.com/2010/10/21/deep-dish-crescent-pizza-casserole/). My phone did not want to download my pictures!
• 1 small onion chopped small
• 8 oz (1/2 lb) lean ground beef (95%)
• 2 hot Italian sausage links
• 1 medium zucchini chopped small
• 8 oz mushrooms chopped small
• 1 large bell pepper chopped small
• 2 Reduced Fat Packages of Crescent Rolls
• 2 oz Turkey Pepperoni slices (60g)
• 4 oz fancy shredded mozzarella cheese
• 4 oz fancy shredded Mexican Cheese Blend
• 16 oz of your favorite pizza/red sauce
• garlic powder
• dried parsley
*you could use substitute ground turkey for the beef and sausage to make it healthier. I used beef and pork because I feel that everything is okay in moderation!
Preheat the oven to 375 degrees.
Cook the meats together with the onion.
Chop the zucchini, mushrooms and bell pepper and add it to the browning meats.While the meats and veggies are cooking spray the bottom of a 9 x 13 casserole dish with non-stick spray.
Spread one of the packages of crescent rolls on the bottoms sealing the seams and pushing to the edges and corners. Bake the first layer of crescent rolls for about 10 minutes until they begin to brown. This will help prevent this bottom layer from being mushy. Don’t’ you love my technical cooking terms! Ha!
Top the cooked crescent roll with a layer of turkey pepperoni, 2 oz of mozzarella and 2 oz of mexican cheese blend. I eyeballed the amount of cheese and turkey pepperoni.
Pour on the sauce and spread around. Top with the remaining cheese.
Layer in the cooked meat/veggie mixture and top with the remaining pepperoni.
Bake for about 30 minutes until the top crescent starts to brown.
Lay the remaining crescent dough on top pressing down firmly and spreading to the edges again. I then sprinkled of garlic powder and dried parsley and added additional cheese. Remember this is a husband-friendly recipe!
Remove from the oven and let cook for 5 minutes to help it set. Make sure and let it sit. Jared and I were very hungry and didn’t wait so it didn’t look as beautiful as the picture but it still was glorious!
Everyone enjoy this casserole! It makes a lot and we ate it for several meals throughout the week!