Description
These Pizza Stuffed Crescent Rolls are a quick and delicious snack or appetizer, combining flaky crescent roll dough with melty mozzarella and savory pepperoni. Baked to golden perfection and seasoned with Italian herbs and garlic powder, they’re perfect served warm with marinara sauce for dipping.
Ingredients
Filling
- ½ cup pepperoni, sliced
- 4 mozzarella cheese sticks, halved
Dough & Seasoning
- 1 (8-ounce) can crescent rolls
- 2 tablespoons unsalted butter, melted
- Italian seasoning, to taste
- Garlic powder, to taste
For Serving
- Marinara sauce, for dipping
Instructions
- Prep: Gather all ingredients and position your oven rack in the middle.
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Unroll Crescents: Open the can of crescent rolls and carefully unroll the dough, separating it into individual triangles.
- Add Pepperoni: Place a couple of pepperoni slices on the widest side of each crescent triangle.
- Add Cheese: Place one halved piece of mozzarella stick on top of the pepperoni on each triangle.
- Roll Up: Starting at the wide end, roll the crescent dough toward the tip, encasing the filling completely. Repeat for all pieces.
- Butter and Season: Brush the tops of the rolled crescents with the melted unsalted butter, then sprinkle evenly with Italian seasoning and garlic powder to enhance flavor.
- Bake: Place the crescent rolls on the prepared baking sheet and bake in the preheated oven for 10–14 minutes, or until they are golden brown and cooked through.
- Serve: Remove from oven and serve warm with marinara sauce on the side for dipping.
Notes
- You can substitute mozzarella sticks with shredded mozzarella cheese if desired, but be sure not to overfill to avoid leaking during baking.
- Adjust the amount of Italian seasoning and garlic powder according to your taste preference.
- For a spicier kick, try adding a pinch of red pepper flakes inside before rolling.
- These crescent rolls are best enjoyed fresh out of the oven but can be reheated later in the oven to retain crispiness.
