Pizza Candy Cane Crescent Recipe

Introduction

This Pizza Candy Cane Crescent is a festive twist on classic pizza that’s perfect for holiday gatherings or fun family snacks. It combines crescent dough, pizza sauce, mozzarella, and pepperoni into a playful and delicious candy cane shape that’s sure to impress.

Ingredients

• 227 grams (1 tube, 8 ounces) refrigerated rolled crescent dough
• 80 milliliters (1/3 cup) prepared pizza sauce, plus extra for serving
• 60 grams (1/2 cup) shredded mozzarella cheese
• 24 slices pepperoni
• 2 tablespoons sesame seeds
• 2 large fresh basil leaves

Instructions

1. Step 1: Preheat your oven to 200°C (about 400°F). Unroll the crescent dough and separate it along the perforated lines. Then halve each triangle lengthwise to create 16 smaller triangles.
2. Step 2: Overlap two sheets of parchment paper to form a 60-centimeter length. Arrange the dough triangles in a row with the points facing upward and bases slightly overlapping. Gently press these overlaps to seal them together.
3. Step 3: Spread the pizza sauce evenly over the thickest part of the dough strip, about 4 centimeters wide. Sprinkle mozzarella cheese on top, then layer the pepperoni slices evenly over the cheese.
4. Step 4: Fold the pointed ends of the dough triangles over the filling and tuck under to seal everything inside. Carefully curve the upper end leftward to shape the dough into a candy cane that fits the length of your baking tray.
5. Step 5: Transfer the dough on its parchment onto the back of a baking sheet. Sprinkle sesame seeds on top. Bake for 8 to 10 minutes, or until the dough is golden and the cheese has melted.
6. Step 6: Once baked, tuck the fresh basil leaves into the bend of the candy cane to mimic a decorative bow. Slice and serve warm with extra pizza sauce for dipping.

Tips & Variations

• Try adding sliced black olives or bell peppers along with the pepperoni for extra flavor and color.
• Use shredded cheddar or a blend of cheeses if you want a different cheesy taste.
• Brush the dough with a little olive oil or garlic butter before baking for added richness.
• Swap the pepperoni for cooked sausage or mushrooms to suit different preferences.

Storage

Store any leftover Pizza Candy Cane Crescent in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5 to 7 minutes to restore the crispness. Avoid microwaving to keep the dough from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the candy cane on parchment and refrigerate it uncovered for a few hours before baking. Just bake it fresh when ready to serve for the best texture.

What if I don’t have crescent dough?

You can use pizza dough or puff pastry instead. Just adjust baking time slightly, and keep an eye to ensure it’s golden and cooked through.

Pizza Candy Cane Crescent Recipe

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This festive Pizza Candy Cane Crescent recipe is a fun and delicious twist on traditional pizza, perfect for holiday gatherings. Made with refrigerated crescent dough, topped with pizza sauce, mozzarella, and pepperoni, then shaped into a whimsical candy cane form and baked to golden perfection. Garnished with sesame seeds and fresh basil, it’s both visually appealing and tasty—ideal for sharing as a festive appetizer or snack.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 18-20 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Dough and Base

• 227 grams (1 tube, 8 ounces) refrigerated rolled crescent dough

Sauce and Cheese

• 80 milliliters (1/3 cup) prepared pizza sauce, plus extra for serving
• 60 grams (1/2 cup) shredded mozzarella cheese

Pizza Filling

• 24 slices pepperoni

Garnish

• 2 tablespoons sesame seeds
• 2 large fresh basil leaves

Instructions

1. Preheat and Prepare Dough: Preheat the oven to 200°C. Unroll the crescent dough and separate it along the perforated lines. Then halve each triangle lengthwise to create 16 smaller triangles, which will form the base of the candy cane.
2. Arrange Dough Triangles: Overlap two sheets of parchment paper to form a 60-centimeter length. Arrange the dough triangles in a row with the pointed ends upright and the bases slightly overlapping. Gently press where they overlap to seal the dough pieces together.
3. Add Sauce and Toppings: Spread the pizza sauce evenly over the thickest part of the dough strip, about 4 centimeters wide. Sprinkle shredded mozzarella cheese evenly over the sauce, then layer the pepperoni slices evenly on top to ensure every bite is flavorful.
4. Shape the Candy Cane: Fold the pointed ends of dough over the filling, tucking the edges underneath to seal it securely. Carefully curve the upper end of the dough strip toward the left, forming a candy cane shape that matches the length of a baking tray.
5. Bake: Transfer the parchment with the shaped dough onto the back of a baking sheet. Sprinkle the sesame seeds over the top for added texture and flavor. Bake in the preheated oven for 8 to 10 minutes until the dough is golden and the cheese is melted and bubbly.
6. Garnish and Serve: Once baked, tuck the fresh basil leaves into the bend of the candy cane to act as a decorative bow. Slice into portions and serve warm with extra pizza sauce on the side for dipping.

Notes

• Ensure to press the overlapping dough triangles firmly to prevent the filling from leaking during baking.
• Adjust baking time depending on your oven; the dough should be golden and cheese fully melted when done.
• For a vegetarian version, omit pepperoni and add sliced vegetables such as bell peppers or olives.
• Extra pizza sauce on the side enhances flavor and dipping experience.
• Make sure the sesame seeds are evenly sprinkled to avoid clumps that might burn.

Keywords: Pizza crescent dough, Candy cane pizza, Holiday appetizer, Pepperoni pizza, Festive snacks, Pizza shapes, Easy pizza recipe