Pin it
Crispy crescent dough hugs gooey mozzarella and bold pepperoni to make super snackable bites that mix pizza vibes with a buttery crunch. You'll get a great combo of crackly outside and melty cheese inside, with a boost of flavor from the pepperoni. Throw together a few simple things and you'll have a crowd-pleaser that vanishes fast at any get-together.
I first made these during a game day when I wanted a snack that felt a bit fancier than just a plain pizza. Now, people always ask for them and hang out in the kitchen watching them cook.
Irresistible Ingredients Choices
- Pepperoni: Go with thin cut slices so they're easy to roll and spread
- Mozzarella sticks: Whole milk kind melts best and gets really gooey
- Italian seasoning: Sprinkles in loads of flavor
- Parchment paper: Keeps pastry from sticking but doesn't mess with the taste
- Crescent rolls: Chill yours for max flakiness and easy rolling
Pin it
Putting It All Together
- Assembly Finale:
- Start at the cheese end and roll up the dough, folding the edges in as you go. Gently press the seam closed at the end.
- Flavor Stack:
- Overlapping the pepperoni a bit, set them down in a row. Pop the mozzarella stick on one side, shake some seasoning all over the top.
- Dough Prep:
- Be gentle with the crescent roll dough so it keeps its layers. Roll it out softly on a dusted counter or board without pulling it too hard.
Tasty Sidekicks
Dip these in your favorite marinara and munch with a crunchy Caesar salad. For parties, put out ranch or garlic butter to dunk. Serve them with things like wings or stuffed mushrooms for big sharing platters.
Fun New Ways To Fill
Tuck in fresh basil leaves or toss in some sun-dried tomatoes for a bold punch. Swipe tops with garlic butter before you bake them to get extra flavor. Fresh herbs and thick tomato slices are awesome in summer.
How To Store and Reheat
They're best while they're hot and fresh. Stash leftovers in the fridge, good for two days—just throw them in a 350° oven to get the crispiness back. If you want to prep ahead, build them (but don’t bake) then chill in the fridge for up to 8 hours.
Pin it
Top-Notch Rolling Tips
Lay rolls seam-down on the tray before baking. Give them about an inch space for good heat flow. Make sure cheese is wrapped up all the way so the middle is deliciously melted.
After making these loads of times, I've realized the trick is chilling the dough and sealing the ends. Keeping it simple but doing things right makes these really special.
Great party snacks should taste awesome and be easy to grab. These mozzarella pepperoni rolls nail it—with every bite you get crispy dough and stretchy cheese. They always get snapped up whether it's a chill hangout or a fancy party.
Frequently Asked Questions
- → Can I make these ahead?
- They taste best right from the oven. You can prep stuff early but leave the baking until you’re about to eat.
- → How do I prevent cheese leakage?
- Push the ends in tight and pinch all the seams well so the cheese can’t ooze out.
- → Can I use different cheese?
- Sure, swap in string cheese or your favorite melty cheese. Just trim it so it fits inside the dough.
- → How do I store leftovers?
- Stick extra rolls in a lidded container in the fridge for 2 days. To bring back the crunch, warm them up in the oven.
- → Can I add other toppings?
- Go for it—try spicy peppers, extra meats, or any seasoning you like. Don’t overstuff though or they might pop open.