Cheesy Pepperoni Pizza Rolls
Flaky crescent rolls stuffed with mozzarella and pepperoni, then brushed with seasoned garlic butter for an easy, crowd-pleasing pizza snack.
Servings: 6
Ingredients
- 1 can refrigerated crescent rolls
- 1½ –2 cups shredded mozzarella cheese
- 1 –1½ cups sliced pepperoni
- Marinara sauce for filling and dipping
- 1 stick butter melted
- 1 –2 tbsp garlic minced or paste
- 1 tsp Italian seasoning
- Buttery garlic pepper seasoning to taste
- 1 tbsp fresh parsley finely chopped (optional)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent dough and separate it into triangles.
- Add a small amount of marinara sauce, shredded mozzarella, and pepperoni to the wide end of each dough triangle. Be careful not to overfill.
- Roll the dough from the wide end toward the tip and place seam-side down on the prepared baking sheet.
- Bake until the rolls are puffed and lightly golden. While they bake, mix the melted butter, garlic, Italian seasoning, buttery garlic pepper seasoning, and parsley.
- Brush the rolls with the garlic butter halfway through baking, then return them to the oven and bake until deeply golden and crisp. Serve warm with marinara sauce for dipping.
Notes
- Brushing butter halfway through keeps the dough flaky, not greasy
- Avoid overfilling to prevent cheese from leaking
- Reheat in the oven or air fryer for best texture
Nutrition
Calories: 21kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
