Try a warm, cheesy snack in minutes.
introduction
This easy recipe makes small, tasty rolls with pepperoni and mozzarella. They bake fast and go well with a dip. For another simple snack idea, see this cheeseburger egg rolls recipe for more inspiration.
why make this recipe
You make this recipe when you want a quick, kid-friendly snack or party bite. It uses ready-made crescent dough and few ingredients. It is cheap, fast, and most people like the taste.
how to make Mozzarella Pepperoni Croissant Rolls
Preheat the oven and fill the crescent dough with pepperoni and cheese. Roll each triangle tight so the cheese stays inside. You can follow the full steps below to bake them until golden brown. For ideas on pairing with other baked goods, check this baked salmon with spinach and mozzarella page to see how mozzarella works in other dishes.
Ingredients :
- 1 can refrigerated crescent roll dough
- 1 cup shredded mozzarella cheese or 4 mozzarella sticks (halved)
- 1/2 cup pepperoni slices
- 1 tbsp Italian seasoning (optional)
- 2 tbsp grated Parmesan cheese (optional)
- Marinara sauce (for dipping, optional)
Directions :
- 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.
- On the wide end of each triangle, place 3–4 slices of pepperoni and a piece of mozzarella.
- Roll the dough tightly from the wide end to the tip, enclosing the filling.
- Sprinkle Italian seasoning and grated Parmesan over the top, if using.
- Bake for 12–15 minutes or until golden brown and cheese is melted.
- Serve warm with marinara sauce for dipping.
how to serve Mozzarella Pepperoni Croissant Rolls
Serve them warm on a plate with a small bowl of marinara sauce. They are good with a side salad or raw veggies. For a sweet finish, try a simple baked treat like these easy cinnamon rolls after the rolls.
how to store Mozzarella Pepperoni Croissant Rolls
Let the rolls cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–8 minutes to keep them crisp. You can also freeze cooked rolls for up to 1 month; thaw in the fridge before reheating.
tips to make Mozzarella Pepperoni Croissant Rolls
- Use tight rolls so the cheese does not leak out.
- If using shredded cheese, place it in the center and cover with pepperoni.
- Brush a little melted butter on top before baking for a shinier crust.
- If the tips open, press them closed with a fork or tuck them under.
- Watch the oven in the last minutes so they do not burn.
variation (if any)
- Add a small slice of bell pepper or a bit of cooked sausage for more flavor.
- Use pepperoni and provolone or cheddar instead of mozzarella.
- Make mini rolls with smaller triangles for party snacks.
- Add a pinch of red pepper flakes for heat.
FAQs
Q: Can I use fresh pizza dough instead of crescent rolls?
A: Yes. Roll the dough and cut into triangles. Bake time may change a few minutes.
Q: Can I make these ahead and bake later?
A: You can assemble and cover them in the fridge for a few hours. Bake just before serving.
Q: How do I stop the cheese from leaking out?
A: Use small pieces of cheese and roll tightly. Press the seam well and tuck the tip under.
Q: Are these safe for kids?
A: Yes. They are simple and not spicy by default. Watch for hot cheese when fresh from the oven.
Conclusion
For more crescent roll ideas, see this Pizza Stuffed Crescent Rolls – Small Town Woman which has a similar take on stuffed rolls. Another good reference with clear steps is Pepperoni Crescent Rolls – Dang That’s Sweet, and this version offers extra tips on fillings at Pepperoni Crescent Rolls – Fake Ginger.
Mozzarella Pepperoni Croissant Rolls
Ingredients
For the rolls
- 1 can refrigerated crescent roll dough
- 1 cup shredded mozzarella cheese or 4 mozzarella sticks (halved) If using sticks, halve them.
- 1/2 cup pepperoni slices
- 1 tbsp Italian seasoning (optional) For added flavor.
- 2 tbsp grated Parmesan cheese (optional) For sprinkling on top.
For serving
- 1 cup Marinara sauce Optional, for dipping.
Instructions
Preparation
- 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.
- On the wide end of each triangle, place 3–4 slices of pepperoni and a piece of mozzarella.
- Roll the dough tightly from the wide end to the tip, enclosing the filling.
- Sprinkle Italian seasoning and grated Parmesan over the top, if using.
Baking
- Bake for 12–15 minutes or until golden brown and cheese is melted.
Serving
- Serve warm on a plate with a small bowl of marinara sauce. They are good with a side salad or raw veggies.
