Pizza-In-The-Round
1 medium bell pepper
1/2 cup onion, chopped
3/4 lb. lean ground beef (I used turkey)
1 garlic clove, pressed
1 cup shredded mozzarella
1 cup pizza sauce, divided
1 tsp Italian seasoning mix
1 tsp salt (I skip this)
2 packages (8 oz each) refrigerated crescent rolls
2 Tbsp fresh grated parmesan
Preheat oven to 375°. Using a V-shaped cutter, cut off the top 1/4 of the pepper. Remove stem; discard membrane and seeds. Reserve bottom of pepper. Chop top of pepper. Place pepper, onion, garlic and meat in skillet and cook till meat is no longer pink. Remove from heat and drain. Combine meat mixture, mozzarella, , 1/4 cup of sauce and seasonings in bowl. To assemble ring, seperate crescent dough into 16 triangles. Arrange triangles in a circle on 13 inch baking stone, with wide ends towards the center. Leave a 5-inch diameter space in the center. Triangles will overlap. Scoop meat mixture evenly on widest end of each triangle.. Bring points up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown. Sprinkle with parmesan cheese. Heat remaining sauce and fill bell pepper bottom. Put pepper in center of ring for dipping.
Yield: 8 servings
Cook's Note: This is so easy and looks like you really worked at it.
Source: Pampered Chef
Submitted by Chris M.
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