Mozzarella Pepperoni Croissant Rolls – Easy & Delicious Treat

Mozzarella Pepperoni Croissant Rolls are my go to fix for those nights when everyone’s hungry, nobody wants a big cooking project, and I still want something that feels fun. You know that moment when you open the fridge and it’s just random stuff staring back at you? This recipe is basically made for that. It’s warm, cheesy, a little crispy on the outside, and it smells like a pizza shop in the best way. I make these for game day, after school snacks, and honestly sometimes just because I want one with marinara.

Ingredients You Need (Plus Best Brands to Use)

This is a short ingredient list, but the results taste like you tried way harder than you did. Here’s what I grab most often, plus a few brand notes that make life easier.

• Crescent roll dough: The classic refrigerated tubes work perfectly. Pillsbury is super reliable, but store brands usually bake up just fine too.
• Pepperoni slices: Regular size works, but mini pepperoni makes rolling even easier and helps prevent leaks.
• Mozzarella string cheese: This is the secret weapon because it stays put. I like part skim mozzarella sticks because they melt nicely without turning oily.

If you’re a pepperoni person in general, you might also like these high-protein pepperoni pizza rolls. Different vibe, same craving satisfaction.

Optional Flavor Boosts: Italian Seasoning, Garlic Butter, Parmesan, Egg Wash

Okay, you can absolutely make Mozzarella Pepperoni Croissant Rolls with just the main three ingredients and they’ll still disappear fast. But if you want that bakery style finish, these little extras are worth it.

My favorite upgrades: Italian seasoning sprinkled on top, a quick garlic butter brush, and a little Parmesan for a salty bite. If you want them glossy and extra golden, a light egg wash is the move. I usually skip egg wash on casual nights, but for parties it makes them look more “finished.”

Ingredient Swaps and Dietary Variations

Turkey pepperoni, mini pepperoni, or salami

Turkey pepperoni works great if you want something a little lighter. Mini pepperoni is honestly the easiest to work with because it stays inside the dough better. Salami is delicious too, just slice it thin so it doesn’t make the roll bulky.

Cheese options: provolone, cheddar, pepper jack, shredded mozzarella

String cheese is the neatest option, but you’ve got choices. Provolone gives a mellow, pizza shop vibe. Cheddar melts a little more intensely and tastes sharper. Pepper jack adds a nice kick. Shredded mozzarella works, but use a small amount and keep it centered so it doesn’t spill out as fast.

Gluten-free/low-carb alternatives (what works, what doesn’t)

Gluten-free crescent style dough can work if you find a brand that rolls and bakes similarly, but it can be more fragile, so roll gently. Low-carb versions are tricky because most don’t puff the same way. If you want a different approach entirely, you might like the idea behind keto chips with pepperoni and cheese for that same salty, cheesy snack vibe without the dough.

Best Dipping Sauces for Pepperoni Croissant Rolls

Dipping sauce is not optional in my house. It’s half the fun.

Marinara vs pizza sauce: Marinara is looser and brighter, pizza sauce is thicker and a bit sweeter. I warm either one in a small saucepan for a few minutes, or just microwave it in 20 second bursts and stir.

Other dips I love: ranch, garlic aioli, spicy mayo, pesto, and yes, hot honey if you like sweet and spicy. Hot honey on Mozzarella Pepperoni Croissant Rolls sounds a little extra, but it’s ridiculously good.

Tools and Prep Tips for Perfect Roll-Ups

You don’t need fancy equipment, but the right basics keep things smooth.

What I use: baking sheet, parchment paper (easy cleanup and less sticking), a sharp knife for cutting cheese sticks in half if needed, and a pastry brush if you’re doing butter or egg wash.

How to prevent leaks: keep the filling away from the wide edges of the triangle, roll snug but not so tight you tear the dough, and always place them seam-side down on the pan. If you see a little cheese poking out, just pinch the dough closed like you’re sealing an envelope.

Step-by-Step: How to Make Mozzarella Pepperoni Croissant Rolls

This is the part where you realize how easy this really is. I’ve made these while chatting on the phone and they still turned out great, so don’t stress.

Steps:

1) Heat your oven to the temperature listed on the crescent dough package (most are around 375 F). Line a baking sheet with parchment.

2) Unroll the dough and separate it into triangles.

3) Layer pepperoni on each triangle. I usually do 4 to 6 slices depending on size.

4) Add a piece of mozzarella string cheese near the wide end. If the stick is long, cut it in half so it fits better.

5) Roll from the wide end toward the point, keeping it tight. Tuck any pepperoni that tries to escape.

6) Place each roll seam-side down with a little space between them.

7) Bake until golden and puffed, usually 10 to 14 minutes depending on your oven.

These remind me of the snacky vibe of mini grilled cheese Hawaiian rolls, just with more pizza energy.

Garlic Butter Parmesan Topping (Optional but Viral-Worthy)

If you want that “why are these so good?” reaction, do the topping.

Melted butter + Italian herbs + garlic powder + Parmesan

I melt a few tablespoons of butter and stir in Italian herbs, a pinch of garlic powder, and Parmesan. You don’t need a strict recipe here. Taste it and adjust like you would with garlic bread.

When to brush: If you brush before baking, you get deeper flavor and browning. If you brush after baking, it tastes fresher and more garlicky. I usually do a light brush before, then a tiny touch after for maximum impact.

Baking Times and Doneness (So They’re Not Doughy)

Nobody wants a gorgeous top with a raw center, so here’s what I look for.

Visual cues: golden brown tops, bottoms that look set (not pale and soft), and cheese that’s melted. If you gently tap the top, it should feel baked, not squishy.

Avoid underbaked centers: don’t overload the filling, and make sure your oven is fully preheated. If your rolls are browning too fast, move the pan to a lower rack for the last few minutes. You can also loosely tent foil over the top if they’re getting too dark but still need time.

Easy Variations (Pizza Crescent Rolls for Every Mood)

This is where you can play around. Mozzarella Pepperoni Croissant Rolls are the classic, but you can remix them depending on what’s in your fridge.

Sauce inside: add a small spoon of pizza sauce inside before rolling. Not too much, or it’ll leak.

Add-ins: chopped jalapenos for heat, sliced olives for saltiness, or tiny diced bell peppers for crunch. Keep pieces small so the dough still seals.

Toppings: everything bagel seasoning, Italian pizza seasoning, or sesame seeds on top are all great. If you’re into homemade croissant style baking, you might enjoy this Gipfeli recipe for Swiss croissants too, for a weekend baking project.

Make-Ahead and Party Prep Tips

These are such a party win because you can do the messy part early.

Assemble ahead: Roll them up, place on a parchment lined tray, cover, and chill for a few hours until you’re ready to bake.

Keeping warm: If they’re sitting out during a party, I keep them warm in the oven at a low temp (around 200 F) for a short time. Cover them loosely with foil so they don’t dry out. Don’t leave them in there forever, though. They’re best fresh.

Storage, Freezing, and Reheating

If you somehow have leftovers, they keep pretty well.

Fridge storage: Store in an airtight container for up to 3 days. I like using a container with a paper towel under them to catch moisture.

Freezing: Freeze baked rolls on a tray first, then transfer to a freezer bag. That way they don’t stick together. You can also freeze unbaked rolls, but the dough texture can be a little less fluffy after baking. Still good, just slightly different.

Reheating: Oven or air fryer gives the best texture. Microwave works in a pinch, but they’ll soften.

Air Fryer Pepperoni Crescent Rolls Option

If you’re using the air fryer, you’ll get a crispier outside, which I love.

Time and temp: Try 330 to 350 F for about 7 to 10 minutes. Air fryers vary a lot, so check at 7 minutes.

Batch tips: Don’t overcrowd. Leave space so air can move around each roll.

Keep outside crisp without burning: If they’re browning too quickly, lower the temp a bit and extend the time. Also, parchment liners made for air fryers help with cleanup, but make sure they’re weighed down by the food so they don’t fly up into the heating element.

If you’re in an air fryer mood and love mozzarella, these air fryer chicken mozzarella wraps are another easy one to keep in your back pocket.

Nutrition Notes and Portion Guidance

I’m not going to pretend these are health food, but they’re a totally reasonable treat, especially if you pair them with something fresh.

Calories per roll-up: It varies by brand, but most land around 150 to 220 calories each. Cheese and pepperoni brands make the biggest difference.

Serving sizes: For kids, 1 to 2 rolls is usually plenty with fruit or veggies. For adults at a party, I plan 2 to 3 per person if they’re part of a bigger spread, and 4 per person if they’re basically the main snack.

Common Questions

Why is my cheese leaking out?
Usually it’s because the seam wasn’t fully tucked under, or the cheese was too close to the edge. Keep filling centered and always bake seam-side down.

Can I use shredded mozzarella instead of string cheese?
Yes, just use a small pinch and press it into the dough a bit. Shredded cheese is more likely to escape, but it still tastes great.

Do I need to flip them halfway?
Nope. Just space them out and let the oven do its thing.

Can I make Mozzarella Pepperoni Croissant Rolls spicy?
Totally. Add jalapenos inside, use pepper jack, or dip them in spicy mayo.

What’s the best way to reheat so they stay crisp?
Air fryer or oven. A few minutes at 350 F brings them back to life way better than the microwave.

A Warm, Cheesy Little Plan You’ll Repeat

Mozzarella Pepperoni Croissant Rolls are one of those recipes you make once, then suddenly you’re buying crescent dough “just in case.” Keep the filling simple, seal the seams, and don’t overbake, and you’ll be golden. If you want another fun take on the same idea, check out Pizza Stuffed Crescent Rolls – Small Town Woman for extra inspiration. Now go make a batch, and don’t forget the dipping sauce because that’s basically the whole point.

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