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

1. 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.

2. 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.

3. 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.

4. 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.

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