Ingredients
16
16 servings
- •olive oil cooking spray (such as PAM®)
- •2 (8 ounce) cans refrigerated reduced-fat crescent roll dough (such as Pillsbury®)
- •1 cup finely shredded mozzarella cheese
- •1 pinch finely grated Parmesan cheese, or more to taste (Optional)
- •1 pinch parsley flakes, or more to taste (Optional)
- •1 pinch garlic powder, or more to taste (Optional)
- •8 small button mushrooms, halved
- •8 slices pepperoni, halved
- •16 pitted black olives, cut into slivers
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
- Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
- Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
- Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 5 to 7 minutes.
Nutritional Facts
Per 16 servings
- Calories: 132
- Carbohydrate: 13g
- Fat: 7g
- Fiber: 0g
- Protein: 4g
- Sugar: 3g
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