Pizza Candy Cane Crescent
Okay, So Here’s the Deal With Pizza Candy Cane Crescent
I first made this weirdo, adorable Pizza Candy Cane Crescent thing because my nephew begged me to “make pizza but Christmassy.” No pressure, right? Honestly, the first effort looked a bit more like a pizza walrus than anything else, but he grinned like I’d made magic. (The cheese glued his braces together, but that’s a different story). Anyway, I’ve been roped into making these every year since. Somedays they look more like abstract art than a candy cane, but hey—it’s pizza. It always gets eaten before the complaints start, especially if there’s extra cheese.
Why You’ll Love This (Or At Least Tolerate It)
I break out this recipe when my family wants pizza but I can’t be bothered with dough from scratch. Or, when I want something festive but not fussy. My niece calls it “Pinterest food that doesn’t make her cry.” If I’m honest, the best part is that you can get as creative (or lazy) as you like. Kids go mad for the shape, and adults? They’re usually trying to sneak another slice while pretending they’re “just helping with the dishes.” Oh, and if you mess up the candy cane stripes, nobody will care—the cheese covers a multitude of sins.
Here’s What You’ll Need
- Crescent roll dough (the kind in the cardboard tube—I sometimes buy the store-brand, and it’s just fine. My gran says Pillsbury or nothing, but let’s be real, any will do)
- Pizza sauce (honestly, any marinara or pasta sauce works; if you’re in a super rush, a jar of salsa is… a choice)
- Mozzarella cheese, shredded (sometimes I mix in cheddar if that’s what I scrounge up)
- Pepperoni slices (turkey, veggie or even ham works—I once used leftover roast chicken, which wasn’t half bad!)
- Egg, beaten (for that shiny top—if you forget, it’s not world-ending)
- A sprinkle of dried oregano or basil (totally optional, but it smells like a pizzeria)
How to Mare This (Mistakes Welcome)
- Preheat your oven to 190°C (about 375°F). Or, if you’re like me, to “about medium-hot” and check the oven halfway through.
- Unroll the crescent dough onto some parchment on a baking tray. Pinch the seams together so it’s one big sheet (it never looks perfect and that’s fine).
- Now, with a pizza cutter (or, honestly, kitchen scissors if you’re desperate), cut the dough into strips about 2 inches wide.
- Spread a thin layer of pizza sauce down the middle of each strip—don’t go overboard here unless you want a sauce explosion later (I’ve been there).
- Scatter cheese generously—I always sneak a little handful at this stage, for quality control, you know.
- Lay out your pepperoni (or whatever) so some strips will be plain and some will be topped, alternating for that “stripey” look. But if you forget, just rearrange them a bit before baking. Unless you’re hungry—then just bake it as is.
- Now, carefully twist each filled strip and lay them out in a cane shape on your tray—curve the top! It’ll fight you a bit, the filling will try to escape. That’s just how it goes.
- Brush the tops with beaten egg (this is where I usually drop the brush, but hey, you can just gently dab it on), sprinkle with herbs if you like.
- Bake for about 15-20 minutes, until golden and melty. Don’t fret if some cheese oozes out—that’s the chef’s treat.
Bits I Wish Someone Had Told Me
- Actually, it works better if you chill the dough first—it’s less sticky, but I’m impatient so I rarely bother.
- The first twist always looks a mess. Power through, it somehow works out when baked.
- Too much sauce is a rookie error (like, it’ll go everywhere, and your baking tray will never be the same).
- I’ve skipped the egg wash before—doesn’t really change much, just looks less shiny.
Variations I’ve Actually Tried (And a Few Fails)
- Veggie Stripe: Roasted peppers instead of pepperoni. Kids liked it, but it leaked more. Maybe less sauce next time?
- Cheeseburger Candy Cane: Cheddar and ground beef, little diced pickles—worked surprisingly well. Bit odd, but oddly good.
- Sweet Version: Tried chocolate spread and sliced fruit—looked cute, tasted… weird. Wouldn’t recommend, but my cousin’s six-year-old demolished it, so taste is subjective.
What You Need (And What I Used Instead)
- A baking tray (if you don’t have one big enough, two smaller ones do the trick—just squish the cane a bit)
- Parchment paper (though I’ve baked right on the tray, just scrape off the caramelized bits after)
- Pastry brush for the egg (I’ve just used the back of a spoon—works fine!)
How to Keep It (Although It Rarely Lasts)
So, the official advice: cover leftovers, keep in the fridge, reheat in the oven so it crisps up a bit. Freezes okay, but the dough goes a little soggy. But honestly, in my house it never lasts the night—so storage is rarely an issue. I think the flavors mellow and taste better cold the next day though, but maybe I’m weird.
Here’s How I Serve It
I cut it into chunks and pile them up on a wooden board. Makes it look rustic, like I know what I’m doing. My brother dunks his in extra sauce, but I like a dollop of sour cream. Sometimes we’ll make a little salad on the side—mostly as guilt relief.
Pro Tips (Learn From My Chaos)
- I once tried to twist the strips after filling them right on the baking tray. Big mistake; the tray ended up looking like a cheese crime scene. Assemble on parchment, trust me.
- Don’t try to make the stripes perfect—imperfection adds charm, and covers any rips or leaks.
- Give it a few minutes to cool before moving—tried to plate it too soon once, ended up with molten cheese hands and zero structure. Lesson learned!
Questions I Keep Getting About This (Yes, It’s Easy)
- “Can I use pizza dough instead of crescent rolls?” Absolutely, though it’s a bit tougher to twist. The canned stuff is just faster. Here’s a crust recipe I like if you’re feeling fancy.
- “Do I have to use pepperoni?” Not at all—anything goes: veggies, ham, even cooked sausage. You could skip toppings if you must.
- “Can my kid make this?” Yeah, with supervision for the twisty bit and the hot oven. Actually, half the fun is letting them go wild with the stripes, even if it ends up looking more like a snake than a candy cane.
- “What sauce do you use?” Whatever’s on hand. I sometimes use this simple tomato sauce recipe when I can be bothered, but jarred makes my life easier.
- “How do you get it off the tray in one piece?” Carefully—and honestly, not always on the first go. I use a fish spatula (best kitchen tool I own, really).
- “Is it really that easy?” I mean, yes, though it makes more mess than you’d expect. But that’s part of the fun, isn’t it?
So there you go—that’s my Pizza Candy Cane Crescent. Try it, tweak it, ignore half the advice if you want. And if you’re ever near Manchester, let me know, I’ll bake you one (as long as you bring dessert).
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 12 slices pepperoni
- 1/4 cup sliced black olives
- 1/4 cup chopped red bell pepper
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried Italian herbs
Instructions
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1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2Unroll the crescent dough and arrange it into a long candy cane shape on the prepared baking sheet, pressing edges together to form a solid base.
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3Spread pizza sauce evenly over the dough, leaving a small border around the edges.
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4Sprinkle mozzarella cheese over the sauce, then add pepperoni slices in alternating stripes to mimic a candy cane pattern. Add red bell pepper and black olives for color and flavor.
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5Sprinkle Italian herbs and Parmesan cheese on top. Bake for 16-18 minutes or until the crescent dough is golden brown and cheese is melted.
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6Let cool slightly before slicing and serving warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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