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"My kids love this recipe I know you will also, it's a cross between a spaghetti dinner & pizza, this is adapted for"

Original recipe yields 8 servings


  • Serving Size: 1 (466.2 g)
  • Calories 791.3
  • Total Fat - 38.2 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 108.4 mg
  • Sodium - 1329.7 mg
  • Total Carbohydrate - 73.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 9.8 g
  • Protein - 41.8 g
  • Calcium - 543.7 mg
  • Iron - 4.5 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Cook the pasta to about only halfway; drain, place into a bowl; set aside.

Step 3

Place the sauce and tomatoes into a large saucepan; bring to a boil, reduce heat and simmer over low heat.

Step 4

Meanwhile bown meat in large pan, season with salt, pepper to your own taste and the garlic powder; drain grease. Add to the simmering tomato mixture, then add diced green onions, keep at a low simmer.

Step 5

Grease a 9x13 casserole dish.

Step 6

Roll out crescent rolls, (do not separate) place in bottom of casserole dish (gently stretching with fingers to fit into the pan).

Step 7

To the tomato sauce mixture, mix in the cooked noodles & parmesan cheese then spread mixture in casserole dish.

Step 8

Cover top of mixture with mozzarella cheese, then layer with pepperoni slices on the top.

Step 9

Bake for about 20-25 minutes or until cheese is golden brown, allow 5 minutes to cool then serve.

Tips & Variations

No special items needed.



Great, easy to make recipe. The kids loved it, this one is a keeper.

review by:
(24 May 2013)