Easy Pepperoni Crescent Rolls (Print version)

Flaky crescent rolls stuffed with pepperoni and mozzarella, brushed with garlic butter, and baked until golden.

# Ingredients:

For the rolls

01 - 1 can (8 oz / 226 g) refrigerated crescent roll dough, 8-count
02 - 24 slices pepperoni
03 - 4 low-moisture mozzarella string cheese sticks, cut in half
04 - 1 teaspoon Italian seasoning

For the topping and dipping

05 - 2 tablespoons (28 g) unsalted butter, melted
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon grated Parmesan cheese
08 - 1 cup (240 ml) marinara or pizza sauce, warmed

# Instructions:

01 - Heat the oven to 375 F. Line a baking sheet with parchment paper.
02 - Unroll the crescent dough and separate it into 8 triangles. Lay them flat with the wide ends closest to you.
03 - Sprinkle each triangle with Italian seasoning. Place 3 pepperoni slices and 1 half-piece of mozzarella near the wide end of each triangle.
04 - Roll each crescent from the wide end to the tip. Pinch the side edges lightly and place each roll tip-side down on the baking sheet.
05 - Stir the melted butter with garlic powder. Brush over the rolls and sprinkle lightly with Parmesan.
06 - Bake for 10-12 minutes, until puffed and golden brown. Cool for 2 minutes, then serve with warm marinara or pizza sauce for dipping.

# Good to know:

01 - Best served warm while the cheese is melted.
02 - Keep sauce on the side to avoid soggy dough.
03 - Leftovers keep refrigerated for up to 3 days.

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