Mozzarella Pepperoni Croissant Rolls

Flaky, buttery croissant dough wrapped around gooey mozzarella and spicy pepperoni. Ready in under 30 minutes for quick lunches, party snacks, or weeknight dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 rolls

Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American, Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 can refrigerated crescent roll dough 8 count
1 cup shredded mozzarella cheese or 4 mozzarella sticks, halved
1/2 cup pepperoni slices about 24-32 slices
1 tablespoon Italian seasoning optional
2 tablespoons grated Parmesan cheese optional
Marinara sauce for dipping, optional

Equipment

baking sheet
parchment paper
oven

Method

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll crescent dough and separate it into 8 triangles along the perforated lines.
On the wide end of each triangle, place 3-4 slices of pepperoni and about 2 tablespoons of shredded mozzarella (or half a mozzarella stick).
Roll the dough tightly from the wide end to the tip, tucking in the sides as you go to enclose the filling completely. Press the tip firmly against the roll.
Place rolls seam-side down on the prepared baking sheet. Sprinkle Italian seasoning and grated Parmesan over the top, if using.
Bake for 12-15 minutes or until golden brown on top and along the edges, with cheese melted inside.
Let rest for 2-3 minutes to allow cheese to set slightly, then serve warm with marinara sauce for dipping.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Storage: Refrigerate in airtight container up to 3 days. Freeze unbaked rolls up to 2 months; bake from frozen adding 5 extra minutes. Reheat in oven at 350°F for 5-7 minutes to maintain crispiness.

Tips: Roll dough tightly to prevent leaking. Don't overfill or cheese may ooze out. Customize with mushrooms, olives, or cooked sausage. Use about 24-32 pepperoni slices total for 8 rolls.