Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 6 oz sliced pepperoni
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/2 teaspoon garlic powder
- Optional: 1/4 cup grated Parmesan cheese for topping
- Optional substitution: Use provolone or a sharp cheddar instead of mozzarella for a different flavor twist
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep things easy and mess-free.
- Open the can of crescent roll dough and unroll it onto a clean surface. Gently press the perforations together to form a single sheet—this helps prevent the rolls from falling apart.
- Sprinkle the shredded mozzarella evenly over the dough. Don’t be shy here; the cheese is the star.
- Layer the pepperoni slices evenly on top of the cheese. I like to fold a few slices to create little pockets of spicy goodness in each roll.
- Starting from the long edge, carefully roll the dough into a tight log, pinching the seam to seal it well.
- Using a sharp knife, slice the log into 8 equal pieces. I find counting helps here because hungry kids tend to eyeball and grab before you’re done!
- Place the slices cut-side down on the prepared baking sheet, spaced about an inch apart to allow for expansion.
- Brush the tops with melted butter, then sprinkle Italian seasoning, garlic powder, and if you like, Parmesan cheese on top for an extra flavor boost.
- Bake for 12-15 minutes, or until the rolls are golden brown and the cheese is bubbling through. Keep an eye on them after 10 minutes to avoid burning, especially if your oven runs hot.
- Remove from the oven and let them cool for a few minutes before serving. These are best enjoyed warm when the cheese is still gooey and the dough is flaky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mozzarella Pepperoni Croissant Rolls, recipe, cooking, food
