Pepperoni Pizza Rolls Recipe
These Pepperoni Pizza Rolls are SO EASY! Crispy crescent dough filled with gooey mozzarella and zesty pepperoni, perfect for snacks or quick meals.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Pizza cutter or knife
- Oven
Ingredients
- 8 ounces Pillsbury Crescent Roll Sheet dough
- 1 1/4 cups shredded mozzarella cheese
- 16 slices pepperoni
- 1/2 teaspoon Italian seasoning
- Pizza sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking and a golden color.
- Unroll the Pillsbury Crescent Roll Sheet on a clean, flat surface. Cut the dough into rectangles large enough to hold the filling using a pizza cutter or knife.
- Place a slice of pepperoni and a generous sprinkle of shredded mozzarella cheese on each dough rectangle. Add a pinch of Italian seasoning on top for extra flavor.
- Roll the dough tightly from one end around the cheese and pepperoni. Seal the edges well to prevent cheese from leaking out during baking.
- Place the rolled pizza bites on a baking sheet lined with parchment paper, leaving space between each. Bake for 12-15 minutes until golden brown and cheese is bubbling.
- Remove from oven and let cool for a few minutes. Serve warm with pizza sauce for dipping and enjoy!
Notes
- Seal the edges tightly to prevent cheese from oozing out while baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat rolls in the oven at 350°F for 5-7 minutes to keep them crispy.
- Try different cheeses like cheddar or provolone for varied flavors.
- Make a vegetarian version by omitting pepperoni and adding veggies like bell peppers or mushrooms.