Upside Down Pizza


Lately I have really been favoring one pot meals like casseroles.  They just involve less planning and usually only require pantry staples.  The recipe for last night’s meal was adapted from my hometown’s church cookbook.  You can easily adapt it to include your own favorite pizza topping.  For example, add mushrooms or olives to the meat and sauce mixture and omit the peppers.  Whatever you prefer is fine.

You’ll notice that the recipe calls for one and a half tubes of crescent rolls.  You could probably get by with crescents from just one tube if you roll and press them to cover.  We like a thick topping though, so I always use 1.5 tubes.  With the remaining 4 crescents, sprinkle inside and out with cinnamon and sugar, roll and bake as you normally would.


Upside Down Pizza

serves 6


1 lb. ground beef

1 small onion, chopped

1 green bell pepper, chopped {Last night I used 3 or 4 jalapeno peppers}

1 package pepperoni {I strongly suggest using turkey pepperoni or somehow blotting the grease off regular pepperoni before adding it.}

1 {15 oz.} can tomato sauce

1/2 cup sour cream

2 cups shredded mozzarella cheese

1 and a 1/2 tubes crescent rolls

2 or 3 tablespoons butter, melted

Parmesan cheese


Preheat the oven to 350*.

Brown the hamburger with the chopped onion and pepper.  Drain.  Add tomato sauce to the meat and spread in ungreased 9×13 inch baking dish.  Then, make a layer of pepperoni.

In a small bowl, mix sour cream and mozzarella cheese.  Spoon it over the meat.  Top with a layer of crescent rolls.  Brush crescents with melted butter and then sprinkle with Parmesan cheese.

Bake for 25 minutes.



2 Comments (+add yours?)

  1. Angie D
    Sep 28, 2009 @ 15:32:20

    I made this for my family last week and everyone really liked it! I used sausage instead of ground beef and added some extra Oregano. They also loved the cinnamon and sugar on the rolls (thanks for that extra little tip). Keep ’em coming, Beth. Love it!


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