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Close up photo of freshly baked pepperoni mozzarella crescent rolls resting on a white ceramic plate showing oozing cheese.

Irresistible Flaky Pepperoni Crescent Rolls for Quick Snacking

These easy Pepperoni Crescent Rolls feature flaky, buttery baked dough stuffed with gooey, bubbling mozzarella cheese and perfectly charred, savory cupped pepperoni. A fast, crowd-pleasing snack ready in minutes!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 rolls
Course: Appetizer, Lunch, Snack
Cuisine: American, Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pepperoni Crescent Rolls Ingredients
  • 1 can refrigerated crescent roll dough (8 oz / 226g) Keep chilled until use.
  • 8 whole low-moisture part-skim mozzarella cheese sticks (1 oz / 28g each)
  • 1/2 cup mini cupping pepperoni slices (60g)
  • 1 tbsp unsalted butter (15g) Melted.
  • 1 tbsp grated parmesan cheese (5g)
  • 1/2 tsp dried Italian herb flakes (1g)

Equipment

  • 1 Heavy-Duty Baking Sheet Light-colored aluminum prevents bottom burning.
  • 1 Parchment Paper Prevents the melted mozzarella from sticking.
  • 1 Silicone pastry brush Essential for gently applying the melted butter.

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C). Line a heavy-duty baking sheet with unbleached parchment paper.
  2. Unroll the refrigerated crescent dough onto a clean cutting board and separate it into 8 distinct triangles along the perforated lines.
  3. Place one mozzarella cheese stick at the wide base of each dough triangle. Line up 4 to 5 mini cupping pepperoni slices tightly against the cheese stick.
  4. Tightly roll the dough from the wide base toward the skinny point, stretching slightly. Pinch the side seams to prevent all the cheese from leaking out.
  5. Place the rolls on the baking sheet 2 inches apart. Gently brush the tops with melted unsalted butter, then sprinkle evenly with dried Italian herb flakes and grated parmesan cheese.
  6. Bake on the middle oven rack for 11 to 13 minutes until the dough is flaky and golden brown, the pepperoni is slightly charred, and the cheese is bubbling.

Notes

Tip 1. Keep dough refrigerated until the exact moment you are ready to assemble.
Tip 2. Use an air fryer at 350°F (175°C) for 3-4 minutes to perfectly reheat leftovers.