Description
Golden, flaky croissant rolls filled with gooey mozzarella and spicy pepperoni, perfect for snacks or appetizers.
Ingredients
Scale
- 1 can refrigerated crescent roll dough (8-count)
- 1 cup shredded mozzarella cheese OR 4 mozzarella sticks, halved lengthwise
- 1/2 cup pepperoni slices (approx. 40 g)
- 1 tbsp Italian seasoning (optional)
- 2 tbsp grated Parmesan cheese (optional)
- Marinara sauce, for dipping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforations.
- On the wide end of each triangle, place 3–4 slices of pepperoni and a piece or mound of mozzarella.
- Roll the dough tightly from the wide end toward the tip, tucking the tip under slightly.
- Arrange rolls seam-side down on the baking sheet, spacing them about 1 inch apart.
- If desired, sprinkle with Italian seasoning and grated Parmesan. Brush with melted butter if you want a shinier finish.
- Bake for 12–15 minutes or until golden brown and cheese is bubbling.
- Let cool for 2–3 minutes and serve warm with marinara sauce for dipping.
Notes
Don’t overfill the rolls to prevent burning. Use parchment paper for even baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg