Buttery crescent roll dough hugs gooey mozzarella and spicy pepperoni in these crispy, chewy, savory bites. Pepperoni pizza crescent rolls are proof that joy comes in triangles.
There’s just something so satisfying about wrapping gooey cheese and smoky pepperoni inside buttery dough and baking it until it turns golden and puffed like a little edible pillow. These are right at home on a movie night snack board or your Tuesday-night-I-don’t-feel-like-cooking dinner plate. The cheese melts into these juicy layers with a bit of a tug, the pepperoni crisps at the edges, and the whole kitchen ends up smelling like a very good day. Bonus points: they’re handheld. No forks, no plates (if you’re brave), just you, the roll, and maybe a little warm marinara for dunking.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pizza Crescent Rolls with Pepperoni
This one’s not fancy. Doesn’t want to be. Just wants to get into your oven and then into your hands.
- Ridiculously simple to make: You just roll and stuff and bake, and then poof—tiny golden crescents of cheesy glory.
- Ultra snackable: They’re the kind of thing you absentmindedly eat three of before realizing dinner’s done.
- Hot cheesy centers: The mozzarella melts into this lovely creamy pull with a little saltiness from the pepperoni.
- Kid and grown-up friendly: Enough cheesy, pepperoni-y goodness to make adults happy, and it’s shaped like a croissant so kids feel fancy.
- Totally party adaptable: Make a bunch, pile ’em on a tray, and plop down a bowl of sauce. That’s it. Party.
Ingredient Notes
You’re only a few ingredients away from warm, cheesy happiness. Here’s the breakdown with the what-why-how of each player.
- Refrigerated crescent roll dough: The golden flaky shell that holds everything together. Use any brand you like—just avoid the “grands” sized ones or your ratio gets a bit funky.
- Pepperoni slices: These bring the spice and the oil that sort of seeps lovingly into the dough. Turkey pepperoni works too if you’re into that.
- Mozzarella string cheese: Cut it in half and it fits perfectly. It gets super gooey and molten inside the roll. Pre-shredded cheese works in a pinch, but string cheese holds its form better.
- Olive oil or melted butter: Brushed on top before baking to help it brown and add that slightly crisp, golden finish. Butter adds more flavor if you’re going for nostalgic pizza-parlor vibes.
- Italian seasoning: A quick sprinkle adds that unmistakable pizza smell—oregano, basil, garlic, all that cozy.
- Pizza sauce (optional): Highly recommend for dipping. It cools the roll and adds a pop of tomato tang.
How To Make This Pizza Crescent Rolls with Pepperoni
No stress here—this recipe’s got weekend energy but weekday effort levels. Keep your string cheese close and your parchment paper closer.
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Preheat the oven and prep your pan: Start by heating your oven to 375°F. Grab a baking sheet and line it with parchment so nothing sticks and cleanup’s easy. You’re already winning.
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Unroll the crescent dough: Open the can (gently if you’re jumpy like me), then unroll the dough and separate it into 8 triangles. They’ll look a bit like pizza slices that went to therapy.
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Layer the fillings: On the wide end of each triangle, lay down 3 or 4 slices of pepperoni (go wild, I won’t stop you) and place half a stick of string cheese right on top. Keep everything centered so it doesn’t ooze out later.
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Roll ‘em up: Starting at the wide end, roll each triangle up gently but tightly. They’ll look like little sleeping bags, all tucked in with mozzarella inside.
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Brush and season: Set them seam-side-down on your lined sheet. Brush with olive oil or melted butter, then sprinkle the Italian seasoning like you’re snowing oregano over mini mountains.
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Bake until golden: Pop them in the oven for 12 to 15 minutes, or until golden brown on top and slightly bubbly underneath. If the cheese is escaping, they’re done—it’s like a mini cheese volcano moment.
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Let them rest (very briefly): Give them just a few minutes to cool before eating. The cheese inside gets molten, like don’t-burn-your-mouth hot. Think of it as the pizza roll cooldown window.
Storage Options
Let’s say, hypothetically, that you don’t eat all eight rolls in one go. (Who are you? Teach me your ways.) Here’s what to do:
If you’ve got leftovers, pop them in an airtight container and stash in the fridge. They’ll stay happy and roll-like for up to 4 days. The dough softens a bit, but reheats dreamily.
To reheat, the oven or toaster oven is your friend. Just 5 to 8 minutes at 350°F gets them warm and the cheese gooey again. Microwaving works in a pinch, but they lose the nice crisp edges.
And yes, you can freeze them. Let them cool completely first, then wrap individually in foil or wax paper. Toss all those wrapped rolls into a zip-top freezer bag. Reheat straight from frozen in the oven (375°F, around 15 minutes) and they come back to life like magic. Not exactly as crisp—but very close.
Variations and Substitutions
This recipe is like the little black dress of snacking—infinitely customizable. Here are some fun spins and swaps if you feel like going rogue.
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Cheese alternatives: Try fresh mozzarella pearls, shredded cheddar, or even a spicy pepper jack inside. Each gives its own gooey personality.
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Different deli meats: Salami, prosciutto, or even ham slices work great. Just make sure they’re not too watery or you’ll get a soggy middle.
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Veggie version: Load it with sautéed mushrooms or bell peppers (patted dry!) for a meatless win. Spinach and a sprinkle of feta? Yes please.
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Homemade dough: Feeling ambitious? Go full DIY and make your own dough. If you’re into hearty pastas too, you might love this easy oven-baked rigatoni arrabbiata recipe as well.
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Spicy upgrade: Add red pepper flakes inside before rolling, or brush the outside with chili oil for a gentle kick.
What to Serve with Pizza Crescent Rolls with Pepperoni
Once your cheesy roll-ups hit the plate, you’ve pretty much summoned snack royalty. But if you want a little spread around them, here are some great options to round out your meal or movie night.
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A simple green salad balances things out beautifully. Think peppery arugula, lemon vinaigrette, and maybe a few shaved Parmesan curls. It cools the richness of pepperoni and adds crunch.
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Warm pizza sauce or marinara is kind of non-negotiable. That tangy-sweet dip with hot buttery dough? It’s the flavor high-five to every bite.
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Roasted veggies on the side can turn your snack into a meal. Try tossing some broccoli or zucchini in olive oil and roasting while your rolls bake. Multi-tasking is power.
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If you want to go a little more decadent, add a bowl of garlic-butter brushed breadsticks or even some bacon basil cornbread muffins. It becomes a Pizza Night Deluxe™ situation.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these pepperoni pizza crescent rolls ahead of time?
Yes, you absolutely can. You can assemble them up to a day ahead, then store them tightly wrapped in the fridge until baking. Just add an extra minute or two to the bake time if they’re cold. If you’re looking to make them even further in advance, you can freeze the unbaked rolls too. Let them thaw in the fridge overnight before baking as usual.
What dipping sauces go well with them?
Classic pizza or marinara sauce is the usual suspect, and it’s great—but don’t stop there. Warm garlic butter is fabulous. So is ranch if you’re feeling Midwestern. Try a basil pesto or even a spicy sriracha cream dip for a twist. You can totally riff based on what you have in the fridge.
Do I have to use mozzarella string cheese?
Nope! String cheese just happens to work beautifully since it melts evenly and holds its shape. But feel free to sub in any melty cheese that doesn’t release a ton of water—like provolone, low-moisture mozzarella, or even cheddar. Shredded makes a gooier mess (which isn’t always bad), while cubes or sticks give you that magical cheese pull.
How do I keep the crescent rolls from unrolling while baking?
If they’re unrolling, it could be from overfilling or too-loose rolling. Just make sure the seam is pressed against the pan and roll tightly from the wide end toward the point. You can also give the tip of the triangle a stretch so it tucks snugly underneath like a cozy dough burrito. And try not to mess with them once they’re on the pan—just let the oven do its magic.
Pepperoni Pizza Crescent Rolls
Ingredients
Base Ingredients
- 1 can refrigerated crescent roll dough 8-count (not 'grands' size)
- 24-32 slices pepperoni about 3-4 slices per roll, regular or turkey
- 4 sticks mozzarella string cheese cut in half to make 8 pieces; shredded mozzarella works in a pinch
For Topping
- 1 tbsp olive oil or melted butter for brushing tops
- 1 tsp Italian seasoning for sprinkling
For Serving (Optional)
- pizza sauce or marinara for dipping
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Unroll the crescent dough and separate into 8 triangles.
- On the wide end of each dough triangle, layer 3–4 slices of pepperoni and place a half stick of mozzarella string cheese on top (or a generous pinch of shredded cheese).
- Starting at the wide end, roll each triangle up tightly, tucking the cheese and pepperoni inside. Place each roll seam-side-down on the prepared baking sheet.
- Brush the tops with olive oil or melted butter. Sprinkle with Italian seasoning.
- Bake for 12–15 minutes, or until golden brown and puffed. Cheese may bubble out—embrace it!
- Let cool for 3–5 minutes before serving (the cheese is very hot!). Serve with warm pizza sauce or marinara for dipping, if desired.
