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Ingredients
- 1 (15-ounce) package refrigerated piecrusts
- 2 cups spaghetti meat sauce
- 16 pepperoni slices
- 1 cup (4 ounces) shredded mozzarella cheese
Method
- Unfold piecrusts; stack piecrusts, and press together. Place piecrust on a parchment-lined baking sheet; spread spaghetti meat sauce evenly over crust, leaving a 1-inch border; top with pepperoni slices. Fold crust edges slightly over filling.
- Bake on lower rack at 425° for 15 minutes. Sprinkle with cheese, and bake 15 more minutes or until bubbly and golden.
- Cool 5 minutes. Cut into wedges.
