Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Mixing bowl
- Pastry brush
- Knife or pizza cutter
Step-by-Step Instructions
When I first made these Mozzarella Pepperoni Croissant Rolls, I couldn’t contain my excitement. To begin, I preheated my oven to 375°F (190°C) and lined a baking sheet with parchment paper. It’s crucial to do this step — I learned that if the cheese leaks out while baking, you really don’t want it stuck to the pan! As I unrolled the can of crescent dough, I took a moment to admire its beautiful layers. I always suggest separating each triangle carefully to maintain the flakiness.
Next, I tried adding the filling. I placed a generous tablespoon of shredded mozzarella cheese at the wide end of each triangle and added a few slices of pepperoni on top, finishing off with a sprinkle of grated Parmesan and a pinch of Italian seasoning. Now, here’s where I made a little mistake the first time. I was too eager and rolled them up too loosely. I recommend rolling them tightly, ensuring all the goodness stays inside, so don’t rush this step!
As I rolled them up, I’d gently press the edges to seal, making sure they wouldn’t unravel during baking. Once I had them all neatly arranged on the baking sheet, I brushed the tops with an egg wash for that glorious golden finish. The bright yellow of the egg wash really adds a beautiful sheen to the rolls, which makes them look restaurant-worthy! Finally, I slid the baking sheet into the preheated oven and prepared myself for the heavenly aroma that would soon fill my kitchen. Baking time is around 12 to 15 minutes — keep an eye on them, as ovens vary!(See the next page below to continue…)