Cheese Ravioli with Pepperoni Bread Roll

Ingredients

• 1 (24-oz) bag frozen cheese-filled ravioli
• 1 tablespoon garlic butter
• ½ cup prediced onions
• 1 (4-oz) can mushroom pieces, drained
• ½ cup frozen petite green peas
• ½ cup Alfredo sauce
• ½ cup tomato/basil pasta sauce
• 2 teaspoons basil pesto

Steps

1. Fill large saucepan half full of water. Cover and bring to boil on high for pasta. Stir ravioli into boiling water. Boil 5 minutes, stirring occasionally, or until tender.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add onions, mushrooms, and peas; cook 2 minutes, stirring frequently, or until onions begin to soften.
3. Stir in remaining ingredients; cook 2 minutes, stirring occasionally, or until heated. Drain ravioli and return to saucepan. Pour sauce over ravioli, stirring gently to coat. Heat mixture 2–3 minutes, stirring occasionally, or until hot and bubbly. Serve.

Ingredients

• 1 tablespoon garlic butter
• 1 (13.8-oz) container refrigerated pizza crust dough
• 24 pepperoni slices
• ¼ cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan/Romano cheese
• ½ teaspoon Italian seasoning

Steps

1. Preheat oven to 400°F. Place garlic butter in small microwave-safe bowl; microwave on HIGH for 30 seconds or until butter melts.
2. Lay pizza dough flat on work surface. Spread butter evenly over dough, then sprinkle evenly with remaining ingredients. Fold over one side of dough (about 2 inches wide) and gently pat down folded side. Continue to fold over until seam is on bottom.
3. Cut ½-inch slits in top of dough about 2 inches apart; place on baking sheet. Bake 15 minutes or until golden. Serve.