Easy Mozzarella Pepperoni Croissant Rolls Recipe | Flaky, Cheesy & Savory Snack

Flaky, cheesy, and party-perfect

Mozzarella pepperoni croissant rolls are buttery, flaky crescents stuffed with melty mozzarella and savory pepperoni—ready in minutes and guaranteed to vanish from any platter. They’re the kind of fun, nostalgic bite that feels like a cross between pizza pockets and bakery croissants, but you’ll make them fresh at home with minimal effort. Perfect for game day, after-school snacks, and last-minute entertaining, these rolls are simple to prep and wildly satisfying. You’ll learn the best cheese for stretch, how to keep the filling from leaking, and a smart bake-and-brush method for glossy, golden tops. Many home cooks love them for their speed: with store-bought crescent dough, these rolls typically bake up in around 20 minutes, making them a reliable go-to for busy schedules.

Tip: Chill your mozzarella briefly and pat the pepperoni dry—cool, low-moisture fillings make neater layers and reduce leaks.

What are mozzarella pepperoni croissant rolls?

They’re crescent-shaped rolls filled with mozzarella and pepperoni, baked until puffed and golden, then often brushed with butter and sprinkled with herbs. Think: pizza-inspired flavors tucked inside a flaky croissant shell—salty, cheesy, and just the right amount of indulgent. Most versions rely on pre-made crescent roll dough for speed and consistency; you simply assemble, roll, and bake. Budget-friendly ingredients and effortless assembly are part of the appeal, especially for casual gatherings or weeknight treats. The texture profile is key: crisp edges, tender crumb, molten cheese, and that pepperoni snap in every bite. They’re customizable, too—add a little garlic butter, parmesan dusting, or a warm marinara dip on the side for extra flairrecipesbyclare.com.

Tip: Use low-moisture mozzarella for the best stretch and minimal pooling—perfect for clean slices.

Ingredient overview: Simple and satisfying

• Dough:
  • Crescent roll dough: Store-bought for speed and consistent flake.
  • Optional: Homemade croissant dough for a bakery-style upgrade (longer process).
• Filling:
  • Cheese: Low-moisture mozzarella (stringy melt, less moisture).
  • Pepperoni: Standard or turkey pep; pat dry with a paper towel for cleaner layers.
  • Optional extras: Provolone slices, parmesan, or a light smear of pizza sauce (use sparingly to avoid sogginess).
• Flavor boosters:
  • Butter: Melted, for brushing before/after baking.
  • Garlic: Minced or powder for quick infusion.
  • Herbs: Parsley, oregano, basil; red pepper flakes for heat.
  • Finishes: Sesame seeds or grated parmesan for a golden crust.
• Dips and sides:
  • Marinara or pizza sauce: Warm for dipping.
  • Ranch or garlic aioli: Crowd-pleasing alternative.

These rolls win on convenience and taste; countless recipes highlight their quick prep and oven-to-table timing in roughly 20 minutes. Many bloggers emphasize how budget-friendly and versatile the ingredients are—pepperoni and mozzarella are pantry staples for busy households, and using crescent dough keeps the method approachable for newer cooks

Tip: Don’t overstuff. A modest amount of cheese and a few pepperoni slices prevent blowouts in the oven.

Equipment and prep essentials

• Sheet pan: Lined with parchment for easy cleanup.
• Small bowls: For butter, garlic, and herb mixes.
• Brush: For buttery finishes.
• Knife or scissors: To open dough cleanly.
• Cooling rack: Keeps bottoms crisp post-bake.
• Optional: Thermometer (aim for 190–200°F center for set dough).

Tip: Chill your sheet pan before baking—cool metal helps croissants hold shape and puff evenly.

Step-by-step instructions: Neat rolls, melty centers

• Prep:
  • Preheat oven to 375–400°F (190–200°C). Line a sheet pan with parchment.
  • Combine melted butter with garlic and herbs; set aside.
• Fill and roll:
  • Unroll crescent dough triangles.
  • Place a small strip or pinch of mozzarella at the wide end; add 2–3 pepperoni slices.
  • Optional: a light swipe of marinara—very thin.
  • Roll tightly from wide end to tip; tuck in the sides gently to help seal.
• Finish and bake:
  • Brush tops with garlic butter; sprinkle parmesan if desired.
  • Bake for 10–14 minutes, until puffed and golden.
  • Optional: brush with a second coat of butter for shine.
• Serve:
  • Cool 3–5 minutes on a rack (cheese sets slightly for cleaner bites).
  • Garnish with parsley; serve with warm marinara or ranch.

Tip: Angle rolls so the seam sits underneath. This helps prevent filling leaks and encourages an even, bakery-like puff.

Flavor variations and add-ons

• Supreme-style: Add finely diced bell peppers, onions, and olives (dry thoroughly).
• Spicy: Use hot pepperoni and a pinch of red pepper flakes; drizzle hot honey after baking.
• Four cheese: Mozzarella + provolone + fontina + parmesan.
• Herb-garlic: Double down with garlic butter and fresh basil/oregano.
• Turkey or veggie: Turkey pepperoni or sautéed mushrooms for a lighter twist.

Tip: Keep add-ins tiny and low-moisture—dry veggies thoroughly to protect flake and prevent soggy layers.

Serving suggestions and pairings

• Dips: Warm marinara, pesto, basil aioli, or a garlicky yogurt sauce.
• Sides: Simple Caesar, chopped Italian salad, or roasted broccoli.
• Drinks: Italian soda, crisp lager, or lemon sparkling water.
• Plating: Add a sprinkle of parmesan, fresh parsley, and a side of peppers for color and crunch.

Tip: A bright, tangy dip (like marinara) balances rich butter and cheese—serve warm for the happiest bites.

Make-ahead, storage and reheating tips

• Make-ahead:
  • Assemble rolls and refrigerate up to 1 day; brush with butter just before baking.
  • Or bake, cool, and store—recrisp later.
• Storage:
  • Refrigerate in an airtight container up to 3 days.
• Reheating:
  • Oven: 350°F (175°C) for 6–10 minutes on a rack.
  • Air fryer: 350°F (175°C) for 3–5 minutes for crisp edges.
• Freezing:
  • Freeze baked rolls; reheat from frozen at 325–350°F until hot and crisp.
  • Avoid freezing raw rolls with wet fillings.

Tip: Reheat on a rack set over a sheet pan—airflow helps restore flake without greasiness.

Common mistakes to avoid

• Overfilling: Causes leaks and uneven baking. Keep portions modest.
• Wet fillings: Too much sauce or damp veggies leads to soggy layers.
• Underbaking: Pale rolls lack flake; bake to deep golden for crispness.
• Skipping rest: Slicing hot rolls can cause cheese blowouts—wait a few minutes.
• Not sealing seams: Lay the seam underneath and pinch lightly to secure.

Tip: If tops brown too fast, tent loosely with foil and finish at a slightly lower temperature.

Frequently asked questions (FAQ)

• Can I use string cheese instead of shredded mozzarella? Yes—cut into halves or strips for easy portioning and clean melt.
• Should I use turkey pepperoni? Works great. It’s leaner and less greasy; pat slices dry for best layering.
• Can I add pizza sauce inside? Lightly is fine—use a thin smear to avoid sogginess. Serve extra sauce on the side for dipping.
• What temperature is best? 375–400°F ensures puff and browning; follow your dough’s package instructions and adjust slightly based on your oven.
• My cheese leaks—help! Use low-moisture mozzarella, keep portions modest, roll tightly, place seam down, and let rolls rest 3–5 minutes before serving.
• Can I make mini versions? Yes—cut dough triangles smaller or use mini crescents; reduce bake time slightly.
• Do these travel well? They’re great for lunchboxes and potlucks; cool completely, wrap individually, and reheat briefly before serving if possible.
• How do I keep bottoms crisp? Bake on parchment over a preheated sheet pan or a perforated pan; cool on a rack.
• Can I add different cheeses? Provolone and fontina melt beautifully; parmesan adds savory depth but won’t get stringy—use it as a topper.
• Any kid-friendly tips? Skip hot pepper flakes, keep fillings simple, and serve with warm marinara for dipping.
• How long does it take? With pre-made crescent dough, most recipes are ready in about 20 minutes total, including bake time.
• Are they budget-friendly? Yes—common, affordable ingredients and a short shopping list make these a cost-effective crowd-pleaser.

Tip: Taste your garlic butter—salt and a touch of herb make the difference between good and “I need another.”

Nutritional highlights and customization

• Balance: Carbs from dough, protein from cheese/pepperoni, and fat from butter—indulgent but portion-friendly.
• Lighter tweaks: Use turkey pepperoni, go lighter on butter, and pair with a big salad.
• Indulgent twist: Brush twice with garlic butter and finish with parmesan for a bakery-style crust.
• Allergy-aware: Try plant-based pepperoni and vegan mozzarella; swap butter for olive oil.

Tip: Garnish with fresh herbs and serve with a tangy dip—bright flavors help balance richness without extra heaviness.

Scaling, presentation and serving ideas

• Scaling: Double the batch; bake across two pans for even browning.
• Buffet-friendly: Arrange around a warm marinara bowl with parmesan and red pepper flakes on the side.
• Portable: Bake, cool, and pack with dip cups for tailgates and picnics.
• Finishes:
  • Brush with garlic butter post-bake for sheen.
  • Sprinkle micro-parsley or basil ribbons.
  • Add a pinch of chili flakes for color and heat.

Tip: Cool on a rack, then move to a platter—the bottoms stay crisp and the tops stay glossy.

Easy Mozzarella Pepperoni Croissant Rolls Recipe | Flaky, Cheesy & Savory Snack

Flaky, cheesy, and irresistibly savory — these Mozzarella Pepperoni Croissant Rolls are the ultimate snack or appetizer. Buttery croissant dough wrapped around gooey mozzarella and zesty pepperoni, baked until golden brown, makes them a quick and delicious treat for parties, game nights, or family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 25 minutes mins

Course Appetizer, Party Food, Snack

Cuisine American, Italian-inspired

Servings 8 rolls (1 standard tube of crescent dough).

Calories 180 kcal

Equipment

• Sheet pan
• Parchment paper
• Small mixing bowl
• Pastry brush
• Cooling rack

Ingredients

  

• 1 tube refrigerated crescent roll dough (8 pieces)
• 1 cup shredded low-moisture mozzarella (or 8 mozzarella sticks cut in half)
• 24 slices pepperoni (about 3 per roll)
• 2 tbsp unsalted butter, melted
• 1 garlic clove, minced (or ½ tsp garlic powder)
• 1 tsp dried parsley or oregano
• 2 tbsp grated Parmesan (optional, for topping)
• Marinara sauce, for dipping

Instructions

 

• Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
• Prepare garlic butter: Mix melted butter, garlic, and parsley in a small bowl.
• Assemble rolls:

  Unroll crescent dough triangles.

  Place mozzarella and 2–3 pepperoni slices at the wide end.

  Roll tightly toward the tip, tucking edges slightly.
• Brush tops with garlic butter; sprinkle Parmesan if desired.
• Bake for 12–14 minutes until puffed and golden brown.
• Cool briefly on a rack (3–5 minutes).
• Serve warm with marinara dipping sauce.

Notes

• Cheese tip: Use low-moisture mozzarella to avoid leaks. String cheese halves work perfectly.
• Pepperoni tip: Pat slices dry with a paper towel to reduce grease.
• Variations: Add provolone, sprinkle chili flakes, or drizzle hot honey after baking.
• Make-ahead: Assemble and refrigerate unbaked rolls up to 24 hours; bake fresh.
• Reheating: Oven or air fryer at 350°F for 3–5 minutes restores crispness.

Keyword cheesy pepperoni crescents, crescent roll pizza bites, kid-friendly appetizer, mozzarella pepperoni croissant rolls, quick party snack