Ingredients
1 can (8 oz) refrigerated crescent roll dough
32–40 slices pepperoni
4 mozzarella string cheese sticks, halved (or 1 cup shredded mozzarella)
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Optional: 1/2 teaspoon dried parsley
Optional: Marinara sauce for dipping
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Open the can of crescent roll dough and carefully unroll it onto a clean, flat surface.
3. Separate the dough into 8 individual triangles along the perforated lines.
4. Place 4-5 slices of pepperoni on the wide end of each triangle, then add a half string cheese stick or a spoonful of shredded mozzarella on top.
5. Roll up each triangle from the wide end to the pointed tip, encasing the fillings.
6. Place each rolled croissant on the prepared baking sheet, spacing them about 1 inch apart.
7. Mix melted butter, garlic powder, and Italian seasoning in a small bowl. Brush this mixture over the tops of the croissants.
8. Bake for 12-15 minutes, or until golden brown and cheese is melted.
9. Let cool for 2-3 minutes before serving.
10. Serve warm with a side of marinara sauce for dipping.
Notes
To make ahead, assemble and refrigerate unbaked rolls for up to 24 hours. Brush with butter and bake when ready.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven, toaster oven, or air fryer to keep them crispy.
Add variety with different cheeses, extra toppings, or a pinch of red pepper flakes for heat.
For a dessert variation, try using cream cheese and jam inside the dough instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg