Description
Flaky croissant rolls filled with warm mozzarella and crispy pepperoni, perfect for quick party appetizers.
Ingredients
Scale
- 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