Categories: Pizza/Flatbread
Ingredients
- 2 cups shredded mozzarella, divided
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 2 tbsp. garlic powder
- 1 tbsp. dried Italian seasoning
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1/4 tsp crushed red pepper
- 4 (8-oz.) cans refrigerated crescent rolls
- Garnish: chopped fresh rosemary, chopped fresh parsley, crushed red pepper
Directions
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Preheat oven to 350. Spray a 13×9-inch baking dish with cooking spray. Line dish with parchment paper, letting excess extend over sides of dish.
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In a large bowl, stir together 1 1/2 cups cheese, melted butter, oil, garlic powder, Italian seasoning, rosemary, parsley, salt and red pepper until well combined.
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On a lightly floured surface, roll each can of crescent dough into a 12×8-inch rectangle, sealing dough perforations. Using a pizza cutter, cut each piece of dough into 16 (3×2-inch) rectangles. Roll each dough rectangle into a ball. Add all dough pieces to cheese mixture, tossing until well combined. Place dough pieces in prepared pan.
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Bake until golden brown, about 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes before serving. Using excess parchment as handles, remove bread from pan before serving. Garnish with rosemary, parsley and red pepper.