Pepperoni Pizza Crescent Rolls
These super easy Pepperoni Crescent Rolls take just minutes to prepare using prepared refrigerated crescent roll dough. They are kid-friendly and approved.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 16
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 packages Pillsbury crescent rolls
- 8 mozzarella cheese sticks cut in 1/2 (creating 16 pieces)
- 1 package pepperoni slices
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 egg
- 2 tablespoons freshly grated Parmesan cheese
- Pizza sauce or marinara sauce (optional)
Instructions
- Preheat oven to 375 degrees
- Combine garlic powder, oregano, and basil in a small bowl.
- Beat the egg in a small bowl.
- Remove crescent rolls from the package. Starting with the wide end, place a mozzarella stick on the end, and place pepperonis along the surface of the crescent roll. Starting with the widest end, roll into the most narrow end. Place on an ungreased cookie sheet. Sprinkle with seasoning and brush with beaten egg.
- Bake for 15 minutes or until golden brown. Sprinkle with Parmesan cheese. Serve with warm pizza sauce or marinara sauce.
Notes
- Use name-brand refrigerated crescent rolls. I don’t want to sound like a snob, but I think they are better.
- Use dried herbs. With this particular recipe, they work better than fresh herbs.
- Other ingredients to add in small amounts include cooked bacon, cooked sausage, cooked ground beef, mushrooms, bell peppers, olives, and any of your other favorite pizza toppings.
- Don’t skip the beaten egg; it makes them look AMAZING!
- Overlap the pepperoni when placing it on the crescent rolls. They will taste better and look better.
- I like to serve them with warm pizza sauce, but marinara sauce or spaghetti sauce works well in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or at reduced power in the microwave.
Find it online: https://www.smalltownwoman.com/pepperoni-crescent-rolls/