Simple Garlic Butter Croissant Pizza Recipes

GARLIC BUTTER PIZZA CRUST

Steps:

• Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle.
• In small bowl, mix butter and garlic. Spread over dough. Bake 7 minutes; remove from oven.
• Top partially baked crust with your favorite pizza toppings.
• Bake 7 to 9 minutes or until crust is golden brown.

SIMPLE GARLIC BUTTER CROISSANT PIZZA

Steps:

• Preheat oven to Broil
• With a bread knife, evenly slice the croissants long ways. Spread a thin layer of Chef Shamy Garlic Butter edge to edge and place on a baking pan
• Place in oven for 1-2 minutes or until butter has melted and edges are golden brown
• Remove from oven and turn oven down to
• Spoon 2 tablespoons or less of pizza sauce on each slice, then cover generously with cheese and pepperoni
• Return to oven and bake an additional 8-10 minutes or until cheese is fully melted
• Top with basil strips and serve warm

CRESCENT ROLL PIZZA

Steps:

• Preheat oven according to package direction based on the type of pan you are using.
• Roll out the dough and pinch together any seams that might exist.
• Combine the melted butter and the garlic powder together in a small bowl and use a basting brush to brush the butter over the entire crust.
• Use the back of a spoon to spread the sauce out on the dough, leaving a 1-inch border around the edge of the dough.
• Sprinkle the cheese evenly over the dough and top with pepperoni slices. Add the dried oregano.
• Baked for 13 to 15 minutes for a lightly golden crust or 17 to 20 minutes for a crispy crust.
• Let cool on the pan for a couple of minutes before slicing and serving.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.