Pin it
Crescent Rolls with Pepperoni take regular store-bought dough and turn it into amazing snacks without much work. The buttery, flaky dough wraps around zesty pepperoni and gooey mozzarella, making mouthwatering pizza-flavored treats that work for any event. Each bite gives you the right mix of crispy outside and melty cheese inside.
I first whipped up these pepperoni rolls when I needed something easy but impressive for a weekend get-together. After playing around with different amounts of shrimp and butter mixes, this version became our family favorite. My hubby said they're the tastiest scampi he's ever had, and now everyone asks for them whenever we host.
Key Ingredients and Smart Selection Tips
- Crescent Roll Dough: Makes those buttery layers that puff up nicely while baking
- String Cheese: Melts just right and comes pre-portioned
- Pepperoni Slices: Brings that pizza taste and mild kick
- Egg Wash: Helps make that pretty golden outside and keeps toppings stuck on
- Parmesan Cheese: Adds rich taste and nice finishing look
I've noticed that a tiny bit of chicken powder really makes these taste like your favorite takeout. Don't have any? Just use mushroom powder instead - it adds the same rich flavor without changing how everything tastes together.
Step-by-Step Cooking Guide
- Step 1: Get Ready
- Heat your oven to 375°F. Put parchment paper on your baking sheets so nothing sticks and everything browns evenly without cheese getting glued on.
- Step 2: Sort Out Your Dough
- Open and roll out the crescent dough on a clean counter. Pull apart the triangles along the dotted lines so each piece is ready for stuffing.
- Step 3: Add Your Fillings
- Put pepperoni slices slightly on top of each other at the wide end of each triangle. Put half a string cheese on top, making sure it fits within the dough edges.
- Step 4: Roll Them Up
- Roll each triangle from the wide end toward the pointy tip, pressing gently to keep everything inside. Bend the ends a bit to make that classic crescent shape.
- Step 5: Final Touches
- Brush with egg mix and sprinkle parmesan on top. Put them with space between on your baking sheets and cook for 12-15 minutes until they look golden brown.
Pin it
The first time I tried making these pepperoni rolls, I learned how important good technique is. I rolled them too tight and tore the dough, plus I put them too close together so all the cheese melted between them. Now I carefully roll from the wide side to the point, making sure the filling stays inside, and space them out properly for perfect results every time.
Pin it
Tasty Twists
Switch to Italian sausage and provolone for something more filling. For veggie lovers, try mushrooms with roasted peppers. Go for chorizo with queso blanco to get Mexican flavors or pick salami with fontina for an Italian touch.
Perfect Pairings
Eat with a green salad to balance out the rich taste. Try them with tomato soup for a cozy meal combo. Put out different dips like marinara, ranch, garlic butter, and buffalo sauce so everyone can choose their favorite.
Make-Ahead Magic
Get these rolls ready up to twelve hours before and keep in the fridge. You can also freeze uncooked rolls for up to three months. When cooking frozen ones, just add five more minutes to your baking time.
Getting The Right Crunch
Press edges down but don't roll too tight or they won't puff up. Place with the seam underneath for better structure. Keep an eye on them during the last few minutes of cooking to catch that perfect golden color that means they're nice and crisp.
Pin it
Smart Cooking Tricks
- Let the dough sit out a minute before unrolling so it won't tear
- Poke tiny holes on top before baking to let steam escape
- Turn the baking sheets around halfway through for even browning
- Blot the pepperoni with paper towels to get rid of extra oil
- Add some garlic powder to your egg wash for extra flavor
Frequently Asked Questions
- → Can I switch out string cheese for another type?
- Of course! String cheese melts nicely, but you can go with cheddar, provolone, or a pizza blend instead. Just slice them into stick shapes to fit.
- → How can I make these vegetarian?
- Skip the pepperoni and use thin slices of veggies like mushrooms, bell peppers, or olives. You can even add plant-based pepperoni. Pat veggies dry beforehand.
- → Can I prep these ahead of time?
- Yes, put them together a day early and stash in the fridge. Bake right before serving, adding a few extra minutes if they’re cold. Brush on egg and spices just before baking.
- → What dipping sauces go with these?
- Classic marinara pairs perfectly. You can also try ranch, garlic butter, or even arrabbiata for a spicy kick.
- → Can I freeze them?
- Totally! Freeze before or after baking. For unbaked, freeze on a tray first, then store in a bag and bake frozen with 5-7 extra minutes. For baked rolls, let them cool and reheat in a 350°F oven for 10 minutes.