Description
How to make delicious mozzarella pepperoni croissant rolls with flaky pastry that your family will devour for a snack or appetizer.
Ingredients
- Base Components:
- two 8-ounce cans refrigerated crescent roll dough
- 1½ cups low-moisture part-skim mozzarella cheese, shredded
- 4 ounces sliced pepperoni, about 80 slices
- 2 tablespoons unsalted butter, melted
- 1 large egg
- Flavor Builders:
- 2 tablespoons all-purpose flour, for dusting
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Seasonings:
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper, freshly ground
- Finishing & Serving:
- 2 tablespoons fresh parsley, chopped
- 1 cup marinara sauce, for dipping
Instructions
- Prep Oven & Dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Gently unroll both cans of refrigerated crescent roll dough onto a lightly floured surface, separating them into triangles.
- Mix Filling: In a medium bowl, combine the shredded mozzarella cheese, sliced pepperoni, grated Parmesan, garlic powder, Italian seasoning, Kosher salt, and black pepper. Toss gently to ensure all ingredients are evenly distributed.
- Assemble Rolls: Place a spoonful of the filling mixture onto the wide end of each crescent roll triangle. Carefully roll each triangle from the wide end towards the narrow tip, forming delicious Mozzarella Pepperoni Croissant Rolls.
- Egg Wash & Bake: In a small bowl, whisk the large egg with the melted unsalted butter to create an egg wash. Brush this mixture generously over the tops of your rolls. Bake for 15-20 minutes until golden brown and puffed.
- Cool & Garnish: Let the baked Mozzarella Pepperoni Croissant Rolls cool slightly on the baking sheet for a few minutes. This helps the cheese set. Garnish them with fresh chopped parsley for a pop of color and freshness.
- Serve Warm: Serve these irresistible Mozzarella Pepperoni Croissant Rolls warm. They are absolutely delicious on their own, but pairing them with a side of marinara sauce for dipping makes them extra special. Enjoy!
Notes
Avoid overbaking; pull rolls when golden and puffed to prevent dryness. Do not overfill to ensure cheese stays inside.
Store leftover rolls in an airtight container in the refrigerator for 3-4 days to maintain freshness.
Stick to low-moisture part-skim mozzarella; fresh mozzarella makes rolls soggy due to excess water.
Serve these irresistible rolls warm, fresh from the oven, ideally with a side of marinara for dipping.
Prep the filling mixture a day ahead and refrigerate; assemble and bake rolls fresh for best texture.
Chill assembled rolls for 15 minutes before baking to prevent cheese meltdowns and improve structure.
**Allergy Information:** Dairy, Eggs, Gluten