Ingredients:
1 Tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 8 oz. package sliced mushrooms, chopped
1 5 oz. package turkey pepperoni slices (or regular pepperoni), chopped
2 tsp. italian seasoning
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
1 8 oz. can tomato sauce
2 tubes reduced fat crescent rolls
1 C. shredded italian blend or mozzarella cheese
Directions:
Place a large sauté pan over medium heat and add the olive oil.
Add onion to the pan & sauté until translucent. Add garlic and sauté for 1-2 minutes. Add green pepper and mushrooms and sauté for 2-3 minutes.
To the skillet, add the pepperoni, italian seasoning, basil, oregano, black pepper and tomato sauce. Stir and heat for 1-2 minutes then turn off the heat.
Preheat oven to 375 degrees F. Line two sheet pans with foil & spray with cooking spray.
Open a roll of crescents and remove a rectangle with two crescents. Pinch the seams together and roll the rectangle out with a rolling pin.
On one side of the rectangle, place about 1/4 C. of the filling from the skillet. Top with 1-2 Tbsp. of the shredded cheese.
Flip the side without filling over the side with filling to form a pocket. Press the edges of the pocket together with your fingers, making sure there are no openings.
Lay the pocket on one of the prepared pans.
Repeat with the remaining crescent rolls.
Place pans in the oven and bake for 25-30 minutes or until the crescents are golden.