Mozzarella Pepperoni Croissant Rolls

Dish Snapshot

There’s something instantly comforting about warm, golden pastry giving way to molten mozzarella and the spicy-pop of pepperoni — the scent alone makes the kitchen feel like a hug. These Mozzarella Pepperoni Croissant Rolls deliver that exact experience: a flaky, buttery shell that crackles at the first bite, a ribbon of gooey cheese that stretches, and pepperoni that adds savory spice and umami. Picture serving them fresh from the oven, steam rising, cheese shimmering — you’ll hear the delighted sighs before anyone says a word.

This recipe is perfect for cozy weekend breakfasts, casual game-day spreads, after-school snacks, or a festive appetizer tray. They’re quick to assemble, customizable for crowds, and excellent for making ahead and reheating. If you like portable comfort food with a little flair, these rolls are exactly the kind of recipe you’ll return to again and again. For a variation or inspiration on similar handhelds, take a look at this internal write-up of the original recipe for reference: Mozzarella Pepperoni Crescent Rolls.

Nutrition Highlights

Estimated nutrition per serving (1 roll). Values are approximate and calculated using ingredient data from USDA FoodData Central and common manufacturer labels; variations in brands and portioning will change the totals.

• Calories: 240 kcal
• Protein: 9 g
• Total Carbohydrates: 17 g
  • Dietary Fiber: 0.5 g
  • Sugars: 2 g
• Total Fat: 14 g
  • Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 520 mg

Notes on accuracy and sources:

• Calorie and macronutrient estimates use typical values for canned crescent dough, shredded whole-milk mozzarella, and standard sliced pepperoni sourced from USDA FoodData Central and common product nutrition labels.
• The sodium figure is higher due to cured pepperoni and processed dough—if sodium is a concern, choose low-sodium pepperoni or reduce the amount. For general guidance on dietary recommendations and portioning, reputable resources include the USDA and the Mayo Clinic.

Why You’ll Love It

These rolls are the perfect intersection of convenience and nostalgia. They capture the irresistible aroma of melted cheese and warmed pepperoni, which often triggers memories of pizza nights and cozy gatherings. The recipe’s ease — eight bites assembled in minutes and baked in about 15 minutes — makes it ideal for last-minute hosting or a quick family treat. Serve them during holiday brunches, as party finger food, or tuck a few into kids’ lunchboxes (cooled and packed properly). They’re indulgent but simple, and you can easily tailor them for lighter or more adventurous palates.

How to Make Mozzarella Pepperoni Croissant Rolls

Ingredients

• 1 can refrigerated crescent roll dough (8 triangles)
• 1 cup shredded mozzarella cheese OR 4 mozzarella sticks (halved)
• 1/2 cup pepperoni slices (about 56 g)
• 1 tbsp Italian seasoning (optional)
• 2 tbsp grated Parmesan cheese (optional)
• Marinara sauce (for dipping, optional)

Optional substitutions:

• Use part-skim mozzarella to reduce fat.
• Swap pepperoni for diced cooked ham, cooked sausage crumbles, or turkey pepperoni for lower fat.
• For a garlic-butter finish, brush rolls with melted butter mixed with a pinch of garlic powder after baking.

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles on a lightly floured surface.
3. On the wide end of each triangle, place 3–4 slices of pepperoni and a piece of mozzarella (or about 2 tbsp shredded mozzarella). Keep fillings centered and don’t overfill.
4. Roll each triangle tightly from the wide end toward the tip, enclosing the filling. Tuck the tip under the roll slightly to prevent unrolling.
5. Arrange rolls seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
6. If using, sprinkle Italian seasoning and grated Parmesan over the tops. For extra shine, brush with a little melted butter.
7. Bake for 12–15 minutes or until golden brown and cheese is melted and bubbly. If you see excessive leakage, rotate the pan and continue checking for a golden color as a doneness cue.
8. Let the rolls cool 2–3 minutes on the pan (cheese will be very hot), then serve warm with marinara sauce for dipping.

Practical tips:

• Seal edges well so cheese doesn’t leak out; if tips are thin, fold them under the roll.
• If using shredded mozzarella, pat it dry briefly with a paper towel to avoid soggy pockets.
• For crispier bottoms, bake on a preheated baking sheet rather than a cold one.
• For a high-protein twist, try this related idea in the body of our site: High-Protein Pepperoni Pizza Rolls.

Best Pairings

• Classic: Warm with a small bowl of marinara for dipping.
• Brunch: Serve alongside scrambled eggs and a green salad for a complete morning spread.
• Snack tray: Add alongside veggies, fruit skewers, and assorted dips at a party.
• Beverage pairings: Hot coffee or café au lait for breakfast; crisp lager or a citrusy pale ale for casual gatherings.
• Presentation tip: Arrange rolls on a wooden board with ramekins of marinara, honey mustard, and garlic butter for variety.

Storing Leftovers

• Room temperature: Do not leave perishable items (filled with cheese/meat) at room temperature for more than 2 hours (1 hour above 90°F) per USDA food safety guidelines.
• Refrigeration: Store cooled rolls in an airtight container for up to 3–4 days. Reheat in a 350°F oven for 6–8 minutes to refresh crispiness, or microwave briefly and then crisp in a skillet.
• Freezer: Freeze unbaked rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F, adding a few extra minutes to the bake time and checking for golden color and fully melted cheese.

Pro Tips & Tricks

• Dough handling: Work quickly with refrigerated dough; if it becomes sticky, chill briefly to make rolling easier.
• Cheese melt strategy: Using one mozzarella stick per roll melts more uniformly and minimizes greasy pools; shredded cheese works fine but can ooze more.
• Even bake: Rotate the pan halfway through if your oven has hot spots. Aim for even golden brown tops and a set, not doughy, interior.
• Make-ahead hack: Assemble rolls, freeze them on a tray, then store in a bag. Bake directly from frozen when guests arrive for freshly baked flavor.

Fun Flavor Ideas

1. Veggie & Pesto: Replace pepperoni with sautéed spinach, roasted red peppers, and a teaspoon of pesto in each roll.
2. Spicy Honey Pepperoni: After baking, brush with a honey-sriracha glaze for sweet-spicy contrast.
3. Vegetarian Caprese: Use fresh mozzarella, a basil leaf, and a thin slice of tomato; drizzle with balsamic reduction after baking.
4. Gluten-free: Swap in a store-bought gluten-free crescent dough or use small gluten-free pizza dough rounds rolled to a crescent shape.
5. Vegan: Use dairy-free mozzarella sticks and vegan pepperoni alternatives; brush with olive oil and sprinkle nutritional yeast for a cheesy hit.

Recipe Q&A

Q: Can I make these ahead of time and bake later?
A: Yes — assemble and freeze on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes until golden and melted.

Q: The cheese leaks out while baking — how do I stop that?
A: Don’t overfill; use a single mozzarella stick or small amount of shredded cheese and seal the dough tip under the roll to contain the filling.

Q: Are there healthier versions?
A: Use part-skim mozzarella, turkey pepperoni, or reduce the amount of pepperoni to lower fat and sodium. Serving with a big green salad balances the meal.

Q: What’s the best reheating method?
A: Reheat in a 350°F oven (6–8 minutes) or an air fryer (3–4 minutes) for crispy results. Microwaving is faster but can make the dough soft.

Q: Can I brush the rolls with egg wash?
A: Yes — for extra shine and deeper color, brush with a beaten egg before baking.

Conclusion

Give these Mozzarella Pepperoni Croissant Rolls a try the next time you want a quick, crowd-pleasing bake — they’re fast to assemble, fun to eat, and endlessly customizable. If you’re curious about similar takes or want more inspiration for pepperoni-stuffed pastries, check out this flavorful variation on a fan-favorite: Pepperoni Crescent Rolls – Fake Ginger. For another twist with an emphasis on protein-packed fillings, this roundup offers clever ideas to adapt the concept: Pepperoni Crescent Rolls – Dang That’s Sweet.

Enjoy baking, and don’t forget to share your photos and tweaks — I love seeing how readers make the recipe their own.