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mozzarella pepperoni croissant rolls

Mozzarella Pepperoni Croissant Rolls

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Flaky, buttery croissant rolls stuffed with melty mozzarella and savory pepperoni that disappear in minutes at every party. Golden, crispy outside with that perfect cheese pull inside these are the appetizers everyone fights over.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can 8 oz refrigerated croissant dough
  • 4 mozzarella sticks
  • 24 pepperoni slices
  • 2 tablespoons butter melted
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 cup marinara or pizza sauce warmed
  • Ranch dressing optional

Equipment

  • 1 Baking sheet To arrange and bake the croissant rolls
  • 1 Parchment paper To prevent sticking
  • 1 Small bowl To mix garlic butter
  • 1 Pastry brush To brush garlic butter on rolls
  • 1 Sharp knife To cut mozzarella sticks
  • 1 paper towels To blot pepperoni
  • 1 Oven To bake the rolls at 375°F

Method
 

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. Separate the croissant dough into individual triangles. Cut each mozzarella stick into thirds. Pat pepperoni slices dry with paper towels to remove excess grease.
  3. In a small bowl, mix melted butter with garlic powder and Italian seasoning until combined.
  4. Place one piece of mozzarella on the wide end of each dough triangle. Top with 2-3 pepperoni slices.
  5. Dip your finger in water and wet the edges of the dough. Fold the sides slightly over the filling, then roll from the wide end to the point, keeping it snug but not too tight.
  6. Place rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart so they don't touch.
  7. Brush the tops of each roll generously with the garlic butter mixture. Sprinkle with grated Parmesan cheese.
  8. Bake for 12-15 minutes until golden brown and flaky. The cheese should be melted and bubbly inside.
  9. Remove from oven and let cool for 5 minutes. This allows the filling to set slightly.
  10. Serve warm with marinara sauce and ranch dressing for dipping. Enjoy immediately while they're hot and crispy!

Nutrition

Serving: 1rollCalories: 165kcalCarbohydrates: 14gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 380mgPotassium: 75mgFiber: 1gSugar: 3gVitamin A: 180IUVitamin C: 1mgCalcium: 95mgIron: 0.8mg

Notes

The secret to perfect mozzarella pepperoni croissant rolls is restraint use less filling than you think you need and seal those edges with water. Cut mozzarella sticks into thirds, not halves, and only use 2-3 pepperoni slices per roll. Wet the dough edges before sealing and place them seam-side down on the baking sheet. Don't skip the garlic butter on top — it's what makes them golden and irresistible. These taste best fresh from the oven after resting 5 minutes, but they reheat beautifully too.

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