The first time I made these Mozzarella Pepperoni Croissant Rolls, my entire kitchen filled with that irresistible aroma of buttery dough and sizzling pepperoni, and I knew instantly that this recipe was going to become a regular in my home. As I pulled the rolls from the oven, the mozzarella oozed out in the most glorious way, and I remember thinking, “How did something this simple taste this good?” It’s one of those comforting, cozy recipes that just makes you smile before you even take a bite — and every time I make them, that same warm feeling comes rushing back.
Why You’ll Love This Recipe
You’re going to fall in love with these Mozzarella Pepperoni Croissant Rolls because they’re unbelievably easy, wildly delicious, and they bring together the flavors of your favorite pizza in the most buttery, handheld form. From the melty mozzarella string cheese to the crisp edges of the crescent dough, every bite feels like a comforting little treat. You’ll also love how adaptable they are — perfect for busy weeknights, party platters, game-day snacks, or just when you want something warm and satisfying without spending hours in the kitchen.
Ingredients
- 1 can refrigerated crescent roll dough
- 6–8 slices pepperoni
- 4 mozzarella string cheese sticks, halved
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- Optional: pizza sauce for dipping
Using mozzarella string cheese really makes a difference because it melts perfectly without leaking excessively, and it gives that signature stretchy cheese pull that everyone loves. You can swap pepperoni for turkey pepperoni or even salami if you want something slightly different, and if you prefer more seasoning, feel free to adjust the garlic and herbs. Crescent dough is ideal here because of its already layered, buttery texture, but puff pastry can work in a pinch — just expect a slightly different bake.
Equipment Needed
- Baking sheet
- Parchment paper
- Pastry brush
- Small bowl for butter mixture
- Knife or kitchen scissors
- Oven mitts
A parchment-lined baking sheet really helps these rolls brown beautifully without sticking, and a pastry brush lets you coat each roll with that seasoned butter mixture that takes them over the top. Cutting the string cheese in half makes it easier to roll, and having oven mitts ready ensures you’re not fumbling when that incredible smell hits and you want to grab the tray a little too quickly. If you don’t have a pastry brush, you can spoon the butter mixture over the rolls — it’s not as neat, but it still works.
Step-by-Step Instructions
When I begin making these rolls, the first thing I do is pop open the crescent dough can — and yes, it still startles me every single time. I unroll the dough, separate the triangles, and lay them out flat on a parchment-lined baking sheet. At this point, it already smells faintly buttery, and I know the magic is just getting started. Next, I place a slice of pepperoni near the wide end of each triangle, then position half of a mozzarella string cheese stick right on top. It’s important to tuck the cheese in tightly so it doesn’t escape too much while baking.(See the next page below to continue…)