Ingredients
BUFFALO CHICKEN FILLING
- 2 tbsp. extra-virgin olive oil, divided
- 2 c. broccoli florets
- 3 tsp. kosher salt, divided
- 3 (8-oz.) chicken breasts, cut into 1/2″ pieces
- 3/4 c. Buffalo sauce
- 2 1/4 tsp. honey
- 12 thin slices cheddar cheese
SPINACH-ARTICHOKE FILLING
- 2 tbsp. extra-virgin olive oil
- 6 c. packed baby spinach
- 3/4 c. chopped artichoke hearts
- 2 1/4 tsp. kosher salt
- 1 tbsp. plus 3/4 tsp. garlic powder, divided
- 6 oz. cream cheese
- 1 1/2 c. shredded whole-milk mozzarella
- 3/4 c. grated Pecorino Romano
PEPPERONI CHEESE FILLING
- 1 1/2 c. shredded whole-milk mozzarella
- 96 slices pepperoni
- 3/4 c. tomato sauce
- 3/4 tsp. dried oregano
ASSEMBLY
- 3 (8-oz.) Pillsbury crescent dough sheets
- 1 large egg
- Olive oil cooking spray
- Coarse salt (optional)
Go to the next page to get the Instructions