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Close-up of golden-brown baked crescent roll dough stuffed with stretching melted white mozzarella cheese and bright red pepperoni slices.

Ultimate Pepperoni Pizza Crescent Rolls

These quick and easy Pepperoni Pizza Crescent Rolls feature golden-brown, flaky dough stuffed with gooey mozzarella cheese and savory pepperoni slices. Perfect for lunch, dinner, or a party appetizer!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Appetizer, Dinner, Snack
Cuisine: American, Italian-American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can refrigerated crescent roll dough 8 oz (226g)
  • 4 sticks mozzarella string cheese 1 oz (28g) each, cut in half
  • 24 slices cooked red pepperoni slices About 2 oz (56g)
Egg Wash & Garnish
  • 1 large egg Beaten for egg wash
  • 1 tbsp water 15ml, mixed with the egg
  • 2 tbsp finely grated parmesan cheese 10g
  • 1 tsp dried green parsley flakes 1g

Equipment

  • 1 Dark metal baking sheet Provides better heat conduction for a crispier bottom.
  • 1 Crinkled white parchment paper Prevents sticking and cheese blowouts.
  • 1 Silicone pastry brush Used for applying the egg wash.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a dark metal baking sheet with crinkled white parchment paper.
Assembly
  1. Unroll the can of crescent dough into 8 distinct triangles. Place 3 to 4 bright red pepperoni slices at the wide base of each triangle, then top with half of a mozzarella cheese stick.
  2. Starting from the wide end, gently roll the dough over the cheese and pepperoni. Tuck the pointed tip underneath the roll and place it on the parchment paper.
Baking
  1. Whisk the large egg and water together until smooth. Lightly brush the top of each unbaked roll with the egg wash to achieve a glossy finish.
  2. Sprinkle the fine granules of grated parmesan cheese and dried green parsley flakes over the egg wash. Bake for 12 to 15 minutes until the dough is golden-brown and flaky.

Notes

Keep the dough cold until you are ready to roll it to maintain a flaky texture.
Pinch the edges of the dough to prevent the mozzarella cheese from leaking out during baking.