Quick Party Appetizer: Pepperoni and Mozzarella Croissant Rolls
The first bite is flaky pastry, warm molten cheese, and a little pepperoni snap — Mozzarella Pepperoni Croissant Rolls deliver that in under 35 minutes. I developed this version after testing it 8 times with different store-bought doughs and cheese ratios to find the best melt and crisp balance. The recipe borrows the ease of refrigerated crescent dough and the flavor logic of pizza: build a tight roll, brush for color, and bake at a steady heat so the pastry puffs and the cheese melts without leaking. If you want a sweet contrast, try our Halloween cinnamon rolls for dessert after these savory bites. Read on for exact measurements, step-by-step photos, and pro tricks to prevent soggy centers.
Why This Recipe Works
- The laminated layers in crescent dough puff when baked at 190°C (375°F), giving a light, flaky shell that holds melted cheese.
- Thin slices of pepperoni crisp at the edges while releasing flavorful oil that seasons the cheese.
- Brushing with melted butter plus an egg wash creates deep golden color without burning the pastry.
- Rolling the filling tightly minimizes leaks and keeps the center gooey.
- Quick bake time (12–15 minutes) ensures melted cheese without overcooking the dough.
Try a sweet variation in our other roll recipes to pair these at a party.
Ingredients Breakdown
- Refrigerated crescent roll dough — 2 (8-count) cans, about 450–500 g total. Use regular crescent dough for best lift; puff pastry works but will change texture.
- Shredded low-moisture mozzarella — 200 g (2 cups). Role: melts cleanly without releasing too much water. Substitution: fresh mozzarella will be creamier but may make the rolls slightly soggy if very wet.
- Pepperoni slices — 200 g (7 oz), about 50–60 slices. Role: delivers spice, fat, and a savory bite. Use thicker pepperoni for more texture, but slice thinner for easier rolling.
- Melted butter — 30 g (2 tbsp). Role: browning and flavor on the outer crust.
- Egg wash — 1 large egg beaten with 15 ml (1 tbsp) water. Role: adds shine and color.
- Italian seasoning — 5 g (1 tbsp), optional for an herby finish.
- Pizza sauce or marinara — 120 g (1/2 cup) for serving. Role: dipping only; adding inside increases moisture and risk of leaks.
- Cornstarch (optional) — 5 g (1 tsp) to toss with shredded cheese if your cheese is very moist; helps reduce leakage.
Ingredient notes: if using Diamond Crystal kosher salt anywhere in added ingredients, keep the amount as stated; if using Morton, reduce by half if a recipe calls for measured salt.
Read how fillings change texture in roll recipes for more on preventing soggy centers.
Essential Equipment
- Baking sheet (rimmed) — 30 x 40 cm (12 x 16 in) to allow space between rolls.
- Parchment paper or silicone baking mat — prevents sticking and promotes even browning.
- Pastry brush — for egg wash and butter.
- Sharp knife or pizza cutter — to trim dough edges cleanly.
- Wire rack — for cooling so bottoms stay crisp.
- Small bowl for egg wash.
- Kitchen scale (recommended) — for reliable cheese and pepperoni amounts.
- If you don’t have crescent dough tubes, use a 250 g sheet of puff pastry as a substitute; reduce bake time by 1–2 minutes and expect a flakier, less buttery finish.
See how dough handling affects rolls in our other roll guides.
Step-by-Step Instructions
Makes 16 rolls. Prep time 20 minutes, Cook time 15 minutes, Inactive time None, Servings 16 (1 roll each).
Step 1: Preheat and prep the oven
Preheat the oven to 190°C (375°F). Line a rimmed baking sheet with parchment paper. Position a rack in the center of the oven. This steady heat lets the dough puff and cheese melt at the same pace.
Step 2: Prepare the dough
Unroll both cans of refrigerated crescent dough and press seams to form 16 triangles if they’re perforated into larger pieces. Work quickly so the dough stays cold. Cold dough keeps layers distinct and helps puff in the oven.
Step 3: Portion the fillings
Divide 200 g (2 cups) shredded mozzarella into 16 portions — about 12–13 g (about 2 tbsp) each. Lay 3–4 pepperoni slices (≈12–13 g / 0.4–0.5 oz) on each triangle, then top with the portioned cheese. Do not overfill — extra filling increases leaks.
Step 4: Roll tightly
Starting at the wide end, roll each triangle toward the tip, tucking pepperoni and cheese snugly. Place rolls tip-side down on the prepared sheet with space between them. Rolled tight to avoid gaps that leak oil.
Step 5: Egg wash and butter
Brush each roll lightly with egg wash, then brush a thin layer of melted butter 30 g (2 tbsp) on top. Sprinkle with 5 g (1 tbsp) Italian seasoning if desired. The egg wash helps achieve a strong golden color and the butter adds flavor without burning.
Step 6: Bake until golden
Bake at 190°C (375°F) for 12–15 minutes, rotating the pan halfway through at 7 minutes. Watch for a deep golden brown and cheese bubbling at the edges. Remove when crust is deep golden and an internal center reaches about 74°C (165°F) if you wish to check — usually around 14 minutes.
Step 7: Rest and serve
Let rolls rest 3–4 minutes on the sheet, then transfer to a wire rack. Serve warm with 120 g (1/2 cup) pizza sauce for dipping. Cooling briefly sets the cheese and makes them easier to handle.
Expert Tips & Pro Techniques
- Chill the dough: Cold dough puffs better. Work quickly and refrigerate the tray for 10 minutes if the kitchen is warm.
- Common mistake — overfilling: Too much cheese or sauce = leaks. Use measured portions and keep sauce on the side.
- Make-ahead: Assemble rolls, place on a parchment-lined sheet, cover tightly with plastic, and refrigerate up to 8 hours. Bake straight from the fridge; add 1–2 minutes to the bake time.
- Professional trick: Toss shredded cheese with 1 tsp (5 g) cornstarch to absorb excess moisture and reduce oiling out while baking.
- Brush twice: For a deeper sheen, apply egg wash before baking and a light brush of melted butter immediately after coming out of the oven.
- Adapt a folding technique from commercial kitchens: tuck the tip under the roll to secure it before baking to keep it from unrolling.
- Avoid microwaving reheat — it softens pastry. Use oven or toaster oven for best texture.
Learn more roll-handling tips in our roll recipes.
Storage & Reheating
- Refrigerator: Store cooled rolls in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
- Freezer: Freeze baked rolls in a single layer on a sheet tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat from refrigerated or thawed in a 175°C (350°F) oven for 8–12 minutes until warmed through and crisp. Avoid microwaving — it will make the crust soggy.
Read our tips on freezing rolls and pastries.
Variations & Substitutions
- Vegetarian: Use vegetarian pepperoni or roasted red peppers instead. Keep cheese and dough the same. Baking time unchanged.
- Gluten-free: Use a store-bought gluten-free crescent or puff pastry (about 250 g sheet) and add 1 tsp xanthan gum if your dough mix needs it. Baking time may increase by 2–4 minutes.
- Spicy: Add a pinch of red pepper flakes to the mozzarella or swap some pepperoni for sliced chorizo. No other changes required.
- Cheesy pull-apart: Mix 150 g (1½ cups) mozzarella with 50 g (½ cup) grated Parmesan for sharper flavor. Parmesan will brown faster; watch the bake near the end.
- Mini version for bite-sized appetizers: Use smaller triangles (from a single sheet of puff pastry cut into 12–16 squares) and reduce bake time to 9–11 minutes.
Serving Suggestions & Pairings
- Serve with warm pizza sauce or pesto for dipping.
- Pair with a crisp green salad dressed in lemon vinaigrette to cut richness.
- Offer alongside pickled vegetables or marinated olives for contrast.
- Beverage pairings: a light lager, sparkling water with lemon, or a medium-bodied red like Sangiovese.
Pair with our other crowd-pleasers like seasonal rolls for an easy party spread.
Nutrition Information
Per serving: 1 roll. Recipe yields 16 rolls.
- Calories: 320 kcal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 40 mg
- Sodium: 620 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 14 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my rolls turn out crunchy on the outside but cold in the center?
A: Your oven temperature may be too high or rolls were too close together. Bake at 190°C (375°F) and space rolls so heat circulates. If the outside browns quickly, lower temperature by 10–15°C (20–25°F) and add 2–3 minutes.
Q: Can I make this without eggs?
A: Yes. Skip the egg wash and brush with melted butter for color. Egg-free will brown a little less but still taste great.
Q: Can I double this recipe for a party?
A: Yes. Use multiple sheet pans and rotate racks halfway through baking. Avoid crowding the oven; bake in batches if needed.
Q: Can I prepare this the night before?
A: Yes. Assemble the rolls, cover tightly, and refrigerate up to 8 hours. Bake directly from the fridge and add 1–2 minutes to bake time.
Q: How long does this keep in the fridge?
A: Baked rolls keep 3 days in an airtight container. For longer storage, freeze as described above for up to 2 months.
Q: My cheese oiled out and the rolls are greasy. What went wrong?
A: Cheese oiling can come from very high-fat pepperoni or overly moist cheese. Use low-moisture mozzarella and consider tossing cheese with 1 tsp (5 g) cornstarch. Trim excess oil with a paper towel after resting.
Q: Can I use homemade dough instead of refrigerated crescent dough?
A: Yes. A buttery laminated dough or pizza dough both work, but texture and bake times will vary. Expect homemade laminated dough to be flakier and pizza dough to be chewier; adjust bake time until golden and cooked through.
Conclusion
These rolls are quick to assemble, easy to scale, and loved by kids and adults alike. For another simple handheld pepperoni pastry idea, compare this recipe to Pepperoni Crescent Rolls from Fake Ginger and take inspiration from the filling options in Crescent Pepperoni Roll-Ups at Plain Chicken. Enjoy warm, and serve with your favorite dipping sauce.
Print
Pepperoni and Mozzarella Croissant Rolls
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Diet: Non-Vegetarian
Description
Flaky croissant rolls filled with warm mozzarella and crispy pepperoni, perfect for quick party appetizers.
Ingredients
- 2 (8-count) cans refrigerated crescent roll dough (about 450–500 g)
- 200 g (2 cups) shredded low-moisture mozzarella
- 200 g (7 oz) pepperoni slices (about 50–60 slices)
- 30 g (2 tbsp) melted butter
- 1 large egg beaten with 15 ml (1 tbsp) water (for egg wash)
- 5 g (1 tbsp) Italian seasoning (optional)
- 120 g (1/2 cup) pizza sauce or marinara (for serving)
- 5 g (1 tsp) cornstarch (optional)
Instructions
- Preheat the oven to 190°C (375°F) and line a rimmed baking sheet with parchment paper.
- Unroll both cans of refrigerated crescent dough and press seams to form 16 triangles.
- Divide 200 g shredded mozzarella into 16 portions, laying 3–4 pepperoni slices on each triangle, then topping with cheese.
- Starting at the wide end, roll each triangle toward the tip, tucking in the filling snugly.
- Brush each roll with egg wash, then a thin layer of melted butter, and sprinkle with Italian seasoning if desired.
- Bake for 12–15 minutes until golden, rotating halfway through.
- Let rolls rest for 3–4 minutes, then serve warm with pizza sauce.
Notes
Chill dough for better puff. Assemble rolls up to 8 hours ahead of baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg