Easy Pepperoni Pizza Crescent Rolls
Flaky crescent rolls stuffed with melty mozzarella and zesty pepperoni, baked golden and served with warm pizza sauce for dipping.
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Servings:
Ingredients
Main Ingredients
- 8 oz refrigerated crescent roll dough one 8-oz tube (8 triangles)
- 3 oz pepperoni slices thin cut
- 1 cup shredded mozzarella cheese
- 0.5 cup pizza sauce warm for dipping
- 1 tbsp unsalted butter, melted
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 1 tbsp grated Parmesan cheese
- 0.25 tsp crushed red pepper flakes optional, for heat
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Unroll the dough and separate into 8 triangles.
- Blot pepperoni with a paper towel to reduce excess oil.
- Sprinkle each triangle with mozzarella, then add a few pepperoni slices near the wide end.
- Roll up from the wide end to the tip. Tuck the sides slightly to seal in the filling.
- Brush tops with melted butter. Mix Italian seasoning and garlic powder; sprinkle over rolls, then add Parmesan and red pepper if using.
- Bake 10–12 minutes until puffed and deeply golden and cheese is melted.
- Cool 3 minutes. Serve warm with heated pizza sauce for dipping.
Notes
Variation: Swap mozzarella with provolone, or tuck in a few sliced olives or jalapeños. For a garlic-bread vibe, add a pinch of dried parsley to the butter. Storage: Cool completely, refrigerate up to 3 days, and reheat at 350°F for 6–8 minutes. Freeze baked rolls up to 1 month; reheat from frozen at 325°F for 15–18 minutes.
This recipe is an original creation inspired by classic Easy Pepperoni Pizza Crescent Rolls flavors. All ingredient ratios and instructions are independently developed.