Ingredients You’ll Need
- 1 can refrigerated crescent roll dough
- 6–8 slices pepperoni (or more, depending on how many rolls you’re making)
- 4 oz mozzarella cheese, cut into small sticks or shredded
- 1 tbsp melted butter
- Optional: garlic powder or Italian seasoning for topping
The crescent roll dough gives you that soft, flaky croissant-style base without any yeast work or rising time. Pepperoni adds salty, savory flavor, while mozzarella turns melty and stretchy inside the rolls. A little melted butter brushed on top helps them brown beautifully, and garlic powder or Italian seasoning makes them smell and taste like fresh pizza straight from the oven.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper so the rolls don’t stick and cleanup is easy.
- Unroll the crescent roll dough and gently separate it into individual triangles along the perforated lines.
- On the wide end of each triangle, place a slice of pepperoni and a small stick or pinch of shredded mozzarella. If you like extra filling, you can add more cheese or an extra half slice of pepperoni.
- Starting at the wide end, roll each triangle toward the tip, tucking the sides slightly as you go so the cheese is enclosed inside the dough. Place the rolls on the prepared baking sheet with the tip tucked underneath to help them hold their shape.
- Brush the tops of the rolls with melted butter using a pastry brush or the back of a spoon. If you want more flavor, lightly sprinkle the tops with garlic powder, Italian seasoning, or a mix of both.
- Bake for 12–15 minutes, or until the croissant rolls are puffed, golden brown, and you can see a little melted cheese peeking from the seams.
- Let the rolls cool for a few minutes before serving so the cheese can set slightly and you don’t burn your mouth on the hot filling.
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