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Mozzarella Pepperoni Croissant Rolls

Delicious croissant rolls filled with melty mozzarella and pepperoni, perfect for snacks or appetizers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 can refrigerated crescent roll dough (235g / 8 oz) This makes 8 triangles.
  • 200 g fresh mozzarella or shredded mozzarella
  • 80 g pepperoni slices Approximately 32-40 slices.
  • 4 tablespoons pizza sauce or marinara sauce
Topping and Finish
  • 1 tablespoon melted unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning or dried oregano
  • 2 tablespoons freshly grated parmesan cheese
  • 1 pinch red chilli flakes Optional for heat.

Method
 

Preparation
  1. Preheat your oven to 190C (375F) and line a large baking sheet with parchment paper.
  2. Mix melted butter with garlic powder and Italian seasoning, and set aside.
Assemble the Rolls
  1. Open the crescent roll dough, unroll it, and separate into 8 triangles on a floured surface.
  2. Spread about 1/2 tablespoon of pizza sauce on each triangle, stopping 1cm from the edges.
  3. Layer 4-5 pepperoni slices and mozzarella on each triangle, pressing down slightly.
  4. Starting from the wide end, roll each triangle towards the pointed tip, pressing the tip to seal.
  5. Place each roll seam side down on the baking sheet, spacing them 5cm apart.
Baking
  1. Brush the garlic butter mixture over each roll and sprinkle with parmesan.
  2. Bake for 12-15 minutes, checking from the 10-minute mark for golden brown.
  3. Let them rest for 3 minutes before serving with extra marinara sauce.

Notes

Keep the dough cold while working. Use low-moisture mozzarella for better results. Serve with warm marinara for dipping.