Name: Mozzarella Pepperoni Croissant Rolls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 can refrigerated crescent roll dough (The buttery, flaky wrapper that bakes into golden crescents.); 1 cup shredded mozzarella cheese or 4 mozzarella sticks (halved) (For that glorious, gooey pull.); 1/2 cup pepperoni slices (The salty, slightly spicy star that pairs perfectly with cheese.); 1 tbsp Italian seasoning (Adds a fragrant herb note on the crust.); 2 tbsp grated Parmesan cheese (A nutty, savory sprinkle to finish.); to taste marinara sauce (For dipping.)

Jump to Recipe Print Recipe

There is something utterly irresistible about warm, flaky croissant dough hugging molten cheese and spicy pepperoni, the edges glistening and buttery as you pull one apart. These Mozzarella Pepperoni Croissant Rolls are my go-to when I need a snack that feels indulgent but comes together in minutes, perfect for movie night, a casual gathering, or an easy weeknight treat.

Why You’ll Fall for These Cheesy Pepperoni Croissant Rolls

Bite-sized satisfaction: They are perfectly portioned for sharing, handheld little packages of molten mozzarella and savory pepperoni.
Speed with wow factor: Using refrigerated crescent dough means bakery-style results without the fuss.
Crowd-pleaser credentials: Kids and adults alike smile at that stretchy cheese and golden, flaky exterior.
Versatility: Serve them for appetizers, a lunchbox surprise, or alongside a big salad for dinner.
Comfort in a roll: The combo of buttered dough, melted cheese, and bright marinara is pure comfort food poetry.

Ingredients for Your Kitchen Run

1 can refrigerated crescent roll dough — the buttery, flaky wrapper that bakes into golden crescents.
1 cup shredded mozzarella cheese or 4 mozzarella sticks (halved) — for that glorious, gooey pull.
1/2 cup pepperoni slices — the salty, slightly spicy star that pairs perfectly with cheese.
1 tbsp Italian seasoning (optional) — adds a fragrant herb note on the crust.
2 tbsp grated Parmesan cheese (optional) — a nutty, savory sprinkle to finish.
Marinara sauce (for dipping, optional) — bright tomato tang for contrast and dipping delight.
If you love quick twists on pizza favorites, these are in the same family as classic pepperoni pizza rolls that get gobbled up in my house.

A Friendly Nudge Before You Begin

These rolls are so forgiving that even if you have never rolled pastry, you will succeed. Gather everything before you start and keep a small bowl of water nearby to seal the tips if needed.

How to Put It All Together

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll crescent dough and separate it into 8 triangles.
On the wide end of each triangle, place 3–4 slices of pepperoni and a piece of mozzarella.
Roll the dough tightly from the wide end to the tip, enclosing the filling.
Sprinkle Italian seasoning and grated Parmesan over the top, if using.
Bake for 12–15 minutes or until golden brown and cheese is melted.
Serve warm with marinara sauce for dipping.

Follow these steps exactly and you will have golden, flaky rolls with molten centers in under 20 minutes. If you want a little extra gloss, brush the baked tops with a tiny bit of melted butter right out of the oven.

My Little Bag of Tricks for Foolproof Rolls

Seal smartly: Wet the tip of the crescent with a drop of water to help it stick so the cheese does not escape while baking.
Cheese choice matters: Fresh shredded mozzarella melts more evenly than pre-shredded blends that contain anti-caking agents.
Watch the oven: Because ovens vary, check them at 10 minutes the first time you try this so they do not overbrown.
Keep it compact: Place fillings closer to the wide end and roll tightly so each bite holds together.
Make ahead: Assemble and freeze on a tray, then transfer to a freezer bag; bake straight from frozen, adding a few extra minutes.

Playful Ways to Make Them Your Own

Double cheese: Add a thin slice of provolone or a sprinkle of sharp cheddar for deeper flavor.
Veggie-friendly: Slip in a sliver of roasted red pepper or some thinly sliced mushroom for texture.
Spicy kick: Use pepperoni with a little heat or add crushed red pepper under the cheese for a lively bite.
Breakfast twist: Swap the pepperoni for cooked breakfast sausage and add a tiny bit of scrambled egg.
Pesto upgrade: Spread a smear of pesto on the dough before adding fillings for an herbaceous lift.

How I Like to Serve Them

These rolls look beautiful piled in a warm basket, steam curling up as you peel back the flaky layers. Pair them with a bowl of garlicky marinara and a tossed green salad to cut through the richness. For parties, line them on a wooden board with small dipping bowls and watch fingers reach in again and again. If you want a mellow, juicy contrast, a simple side of sliced cucumbers dressed with lemon and olive oil is refreshing and bright. If you enjoy pairing with other roll-style bites, try serving alongside my favorite buttery cheese garlic rolls for a cheesy spread.

Keeping Them Fresh and Reheating Like a Pro

Refrigeration: Store cooled rolls in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes to revive crispiness.
Freezing: Freeze fully cooled, unbaked rolls on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding about 5 extra minutes to the bake time.
Microwave tip: If you must microwave, do it briefly to warm the center, then crisp in a hot skillet or toaster oven for a minute to restore texture.
Re-crisp trick: A quick 2 to 3 minute blast under the broiler will bring back that golden finish; watch carefully to avoid burning.

Things People Often Ask

Q: Can I use pizza dough instead of crescent rolls?
A: Yes, pizza dough works but will give a different texture. Crescent dough creates that tender, layered flakiness; pizza dough will be chewier and more bread-like.

Q: How do I stop the cheese from leaking out?
A: Roll tightly and seal the tip with a dab of water. Avoid overfilling and place fillings near the wide end so the dough encloses everything securely.

Q: Are these freezer-friendly after baking?
A: You can freeze baked rolls by wrapping individually in plastic wrap and placing in a sealed container for up to a month. Reheat in the oven to crisp.

Q: Can I make these vegetarian?
A: Absolutely. Swap pepperoni for roasted vegetables, sun-dried tomatoes, or marinated artichokes for robust flavor without meat.

Q: What dipping sauce is best?
A: Classic marinara is my top pick, but garlic butter, ranch, or a spicy arrabbiata are excellent partners depending on your mood.

Conclusion

If you want a fast, comforting snack that looks like you spent hours in the kitchen, these Mozzarella Pepperoni Croissant Rolls deliver. They are golden, flaky, and full of melty, savory goodness that brings people together. For more inspiration and variations on pepperoni-filled croissant treats, take a peek at this fun Pizza Stuffed Crescent Rolls from Small Town Woman, or check out this playful twist on the classic at Dang That’s Sweet. If you like straightforward recipes with step-by-step photos, this Crescent Pepperoni Roll-Ups post at Plain Chicken is a handy reference. And for another easy take, here is an Easy Pepperoni Crescent Rolls recipe from 365 Days of Baking to enjoy. Give these rolls a try and let me know how you like to customize them.