Ingredients
2
cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3/4
cup tomato and basil pasta sauce (from 24-oz jar)
72
slices pepperoni (from 8-oz package)
3/4
cup Alfredo pasta sauce (from 15-oz jar)
2
cups shredded mozzarella cheese (8 oz)
6
pimiento-stuffed green olives, cut in half crosswise
Preparation
Heat oven to 400°F. Unroll 1 can of dough on work surface. Roll dough into 13x10-inch rectangle. With 4 1/2-inch round cookie cutter, cut dough into 6 circles, rerolling dough if necessary. Place 1 inch apart on ungreased cookie sheet. Repeat with remaining can of dough.
Spread 1 tablespoon tomato and basil pasta sauce over each circle to within 1/4 inch of edge. Place 5 pepperoni slices over sauce. Spread 1 tablespoon Alfredo sauce over pepperoni. Sprinkle with cheese. Place 1 pepperoni slice in center of each pizza. Bake 15 minutes or until cheese is melted. Place olive half on each pepperoni pizza to look like eye.
