Croissant Pizza Rolls (Print version)
Flaky crescent dough wrapped around pizza sauce, mozzarella, and pepperoni for warm, cheesy rolls that bake in about 15 minutes.
# Ingredients:
For the rolls
01 -
1 can (8 oz / 226 g) refrigerated crescent roll dough, 8-count
02 -
1/3 cup (80 ml) thick pizza sauce, plus more for dipping
03 -
1 cup (115 g) shredded low-moisture mozzarella cheese
04 -
24 small pepperoni slices
05 -
1/4 teaspoon Italian seasoning
For the topping
06 -
2 tablespoons (28 g) unsalted butter, melted
07 -
1/4 teaspoon garlic powder
08 -
2 tablespoons finely grated parmesan cheese
09 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 -
Unroll the crescent dough and separate it into 8 triangles. Press any torn seams back together.
03 -
Spread about 1 teaspoon pizza sauce on each triangle, staying away from the edges. Add a small pinch of mozzarella and 3 pepperoni slices near the wide end. Sprinkle lightly with Italian seasoning.
04 -
Roll each triangle from the wide end toward the tip. Pinch the side seams gently and set the rolls on the baking sheet tip-side down.
05 -
Stir the melted butter with garlic powder. Brush over the rolls, then sprinkle with parmesan.
06 -
Bake for 12-15 minutes, until puffed and golden brown. Rest for 3 minutes, then sprinkle with parsley if using and serve with warm pizza sauce for dipping.
# Good to know:
01 -
Use thick pizza sauce inside the rolls to prevent soggy dough.
02 -
For cleaner rolls, keep the filling near the wide end and seal the side edges.
03 -
Best served warm, shortly after baking.