Oats, blueberries, and cream cheese in a creamy, delectable combination.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
- ½ cup marinara sauce
- ½ cup shredded mozzarella cheese
- 1 (8 ounce) package sliced pepperoni
- 1 teaspoon olive oil
- 1 pinch dried oregano, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie crusts onto a work surface. Spread marinara onto 1 crust and top with mozzarella cheese and pepperoni.
- Brush the second pie crust with olive oil and sprinkle oregano over the oil. Lay crust, oil-side up, on top of the pepperoni layer. Cut pizza into 1×3-inch strips. Place strips on a baking sheet.
- Bake in the preheated oven until crust is lightly browned and cheese is melted, about 30 minutes.
- Use pepperoni, sausage, grilled peppers, onions, chicken, pineapple, or your favorite pizza topping.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 549 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe and I’m going to try it again. it was crispy inside and made my family so grateful. thank you so much!
Not bad but it’s a very unexpected mix of flavors and textures. It’s just as expected–piecrust, with pizza toppings–but it was still unexpected. I enjoyed it, added some finely chopped sausage and pepperoni and used both mozzarella and Parmesan. I also put both oregano and basil on top; that does add a pretty touch. My picky eater didn’t like them, but: picky eater. I might try it again next time I have an extra piecrust, but do it open-face.