Description
Discover Crispy Pepperoni Pizza Rollsyour quick crowdpleasing snack for parties Grab these cheesy bites and elevate any gettogether in minutes
Ingredients
Scale
1 can crescent rolls (8 triangles) or 1 sheet store-bought pizza dough
40–48 pepperoni slices
1 cup (4 oz) shredded mozzarella cheese
1/2 cup pizza sauce
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese (optional)
1 egg, beaten with 1 tablespoon water
Salt and pepper, to taste
Cooking spray or olive oil, as needed
Fresh basil or oregano (optional garnish)
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or a silicone mat. Have a small bowl ready with the egg wash and a pastry brush for sealing. If you’re using crescent roll dough, keep the dough cold until you’re ready to roll to maintain pliability.
- Roll out the dough: If you’re using store-bought pizza dough, gently roll it into a rectangle about 12 inches by 8 inches. If you’re using crescent dough, press the perforations to seal the seams so you have one cohesive sheet. The goal is a smooth rectangle with enough surface area to lay down a light layer of sauce and a generous scatter of cheese and pepperoni without overhanging edges that could leak. Pro tip: keep the dough slightly chilled as you work to maintain clean edges when slicing later.
- Season the base: Spread the sauce evenly over the dough’s surface, leaving a small margin at the far edge to help with sealing. Sprinkle garlic powder and Italian seasoning over the sauce for a subtle herbaceous kick. A light drizzle of olive oil can help the dough crisp up and promote even browning, but it’s optional if you’re mindful of calories. The sauce should be visible but not pooling; you want a balanced layer that lets the cheese shine through.
- Add cheese and pepperoni: Scatter shredded mozzarella evenly over the sauce, ensuring a cheese layer about 1/4 inch thick. Layer pepperoni slices across the cheese, keeping the slices tight but not overlapped excessively. Cheesy, pepperoni-rich centers are the hallmark of these rolls, but avoid overloading if you’re working with a smaller sheet of dough. The goal is a cohesive roll that stays intact when sliced into rounds, so distribute fillings evenly across the rectangle.
- Roll, seal, and slice: Starting from the long edge, tightly roll the dough into a log. Use your egg wash to seal the edge along the seam. With a sharp knife, cut the log into even slices about 1 to 1.5 inches wide. Place the slices cut-side down on the prepared baking sheet, giving a bit of space between each roll so air can circulate and the edges crisp up. If you prefer a slightly thinner bite, reduce the thickness by a small margin and adjust bake time accordingly.
- Bake, rest, and serve: Bake for 12–15 minutes, or until the rolls are golden brown and the cheese has melted into a glossy center. Remove from the oven and let them rest for 5 minutes; this helps the cheese set slightly so the rolls hold their shape when picked up. Garnish with grated Parmesan and fresh basil or oregano if you like a fragrant finish. Serve with warm marinara on the side for dipping, and keep a few extra napkins handy—pepperoni juice and melted cheese have a habit of finding their way onto fingers and chins alike.
Notes
A quick, crowd-pleasing Pepperoni Pizza Rolls recipe with a crisp oven-baked shell and gooey cheese center—perfect for weeknights, party platters, or game-day snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: Italian American
Nutrition
- Serving Size: 16 rolls
- Calories: 320 calories
- Sugar: 3 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 14 g
