Quick & Easy Pepperoni Pizza Crescent Rolls
Get ready to satisfy your pizza cravings with Quick & Easy Pepperoni Pizza Crescent Rolls They're the perfect crowd-pleaser for any occasion!
Servings: 16 pizza rolls
Calories: 187kcal
Equipment
- 2 half sheet pans
- 2 Silicone Baking Mats or Parchment Paper
- silicone basting brush
- knife
- cutting board
- chopstick
Ingredients
- 2 8 oz cans of Crescent Rolls1
- ½ c Pizza Sauce2
- 24 Pepperoni Slices
- 8 Mozzarella String Cheese Sticks cut in half
- ¼ c Unsalted Butter
- ½ tsp Garlic Powder
- 2 teaspoon Italian Seasoning
- ½ c Grated Parmesan Cheese
Instructions
- Preheat the oven to 375°F. Line two half-sheet pans with silicone baking mats or parchment paper and set aside until ready to use. Unwrap the mozzarella string cheese and cut the sticks in half; set them aside.
- Open one can of crescent rolls and unroll them onto a large cutting board. Then, separate the rolls into eight individual triangles along the perforated lines. Place the triangles close together and lightly brush the pizza sauce over the tops of the triangles.
- Place three slices of pepperoni at the wide end of the triangles. Place one of the mozzarella string cheese halves on top of the pepperoni. Starting at the wide end, carefully roll the dough forward towards the point. Tuck the sides of the roll around the cheese and pinch the dough together to ensure the cheese doesn't leak out. Place the roll on one of the prepared pans. Then, repeat making the other seven rolls and placing them on the pan.3
- Melt the butter in a small microwave bowl, then stir in the Italian seasoning and garlic powder. Use a silicone basting brush to brush the butter mixture over the tops of each of the rolls. Then, sprinkle grated parmesan cheese over the tops of each roll. Bake in 375°F oven for 15 minutes.
- While the first pan is baking, repeat the steps to make the rest of the pizza rolls with the other can of crescent rolls.
- Remove the first pan from the oven and bake the second pan. If any of the cheese has leaked out of the ends of the rolls, use a chopstick to immediately and carefully stuff it back inside. Serve the Pepperoni Pizza Crescent Rolls with the remaining pizza sauce on the side.
- Yield 16 Pepperoni Pizza Crescent Rolls.4
Notes
- Be sure to purchase crescent roll dough that is already perforated as opposed to a single sheet.
- Homemade or store-bought pizza sauce can be used in this recipe.
- May be prepared in advance up to this point.
- This recipe can be easily cut in half.
Nutrition
Calories: 187kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 472mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
