These are pizza-style snacks made from refrigerated crescent roll dough. Each dough triangle gets shredded mozzarella, a few slices of pepperoni, and a pinch of Italian seasoning and garlic powder, then it is rolled up from the wide end and baked until golden and flaky. They go in the oven for 12 to 15 minutes, the whole recipe takes 25 minutes, and marinara sauce on the side is for dipping.
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What You Need
The amounts are on the recipe card.
- Refrigerated crescent roll dough (2 cans, 8 ounces each): the buttery, flaky wrapper.
- Shredded mozzarella (1 cup): melts into the center. Cheddar works in its place for a different flavor.
- Sliced pepperoni (1 cup): the savory, meaty part.
- Italian seasoning (1 teaspoon) and garlic powder (1/2 teaspoon): a pinch of each goes over the cheese and pepperoni.
- Marinara sauce (1/4 cup): for dipping.
- Cooking spray or olive oil: for greasing the baking sheet.
Rolling and Baking
Heat the oven to 375°F (190°C) and lightly grease a baking sheet. Unroll the dough and separate it into triangles along the perforated lines. On the wide end of each triangle, put a small amount of mozzarella and a few slices of pepperoni, then the seasoning.
Roll each triangle up from the wide end toward the point, so the filling is enclosed. Place the rolls on the baking sheet about 2 inches apart, so heat can circulate around each one. Bake for 12 to 15 minutes, until golden brown and flaky, and let them cool for a few minutes before serving with the marinara.
Ovens differ. If yours runs hot, you may need to shorten the time slightly, so watch for the golden color and flaky texture. Parchment paper under the rolls makes cleanup easier, but greasing the pan works too.
Variations
- Heat: add sliced jalapeños, crushed red pepper flakes or a drizzle of hot sauce to the filling.
- Cheese: cheddar, gouda or pepper jack can replace the mozzarella.
- Vegetables: spinach or bell peppers can go into the filling.
- Pepperoni swap: swap it for turkey or a plant-based alternative.
Dips and Sides
Marinara is the standard dip. Ranch dressing, garlic butter or a spicy aioli also work. A salad of mixed greens, cherry tomatoes and cucumbers with a tangy vinaigrette gives a fresh contrast to the cheese, and zucchini fries or cauliflower bites baked or air-fried suit a heavier spread. Sparkling water with lemon or herbal iced tea are easy drinks to put out with them.
Make-Ahead and Storage
- Ahead of time: assemble the rolls up to 24 hours in advance, cover them tightly with plastic wrap and refrigerate until you bake.
- Freezing: freeze the unbaked rolls on a baking sheet until solid, move them to a freezer-safe bag, and add a few extra minutes to the baking time.
- Leftovers: keep them in an airtight container in the refrigerator for about 2 to 3 days, and reheat in the oven for a few minutes so they crisp up again.
Nutrition per Roll
The card lists 8 servings of one roll each. One roll has about 180 calories, 12 grams of fat (5 grams saturated), 10 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 6 grams of protein and 300 milligrams of sodium.
FAQ
Can I make these ahead of time?
Yes. Cover the assembled rolls tightly and refrigerate them for up to 24 hours before baking.
How do you store leftovers?
In an airtight container in the refrigerator, for about 2 to 3 days. Reheat in the oven to bring back the crisp texture.
Can I freeze them before baking?
Yes. Freeze them on a baking sheet until solid, then move them to a freezer-safe bag. Bake them with a few extra minutes added.
What can you dip them in besides marinara?
Ranch dressing, garlic butter or a spicy aioli.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mozzarella Pepperoni Croissant Rolls that Everyone Loves!
Ingredients
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray or olive oil.
Unroll the crescent roll dough and separate it into triangles along the perforated lines.
Sprinkle a small amount of mozzarella cheese and a few slices of pepperoni on the wide end of each triangle.
Sprinkle a pinch of Italian seasoning and garlic powder over the cheese and pepperoni.
Starting from the wide end, roll each triangle up towards the pointed end, enclosing the cheese and pepperoni.
Place the rolled croissants on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until golden brown and flaky.
Remove from the oven and let cool for a few minutes before serving with marinara sauce for dipping.
Notes
For a spicy kick, add sliced jalapeños or crushed red pepper flakes to the filling.
You can also substitute the mozzarella with cheddar cheese for a different flavor profile.
Nutrition
| Serving Size | 1 roll |
|---|---|
| Calories | 180 calories |
| Sugar Content | 1g |
| Sodium Content | 300mg |
| Fat Content | 12g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 7g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 15mg |