Pepperoni Mozzarella Crescent Rolls (Print-Friendly Version)
Pepperoni and mozzarella baked in crescent dough, brushed with herbed butter for a savory bite.
# Ingredients You'll Need:
→ Dough
01 -
1 can (approximately 240 g) crescent roll dough
→ Filling
02 -
10 to 12 slices mozzarella cheese
03 -
10 to 12 large slices pepperoni or 20 to 24 small slices
→ Seasonings
04 -
2 tablespoons Italian seasoning, divided
05 -
1 tablespoon garlic powder
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Finishing
08 -
3 tablespoons unsalted butter
# How to Make It:
01 -
Unroll crescent roll dough onto a clean surface and gently press seams together using a rolling pin to create a uniform sheet.
02 -
Sprinkle 1 tablespoon of Italian seasoning evenly over the dough and arrange mozzarella cheese slices to cover the entire surface.
03 -
Distribute pepperoni slices evenly over the cheese, forming a single layer.
04 -
Tightly roll the dough sheet horizontally to form a log, pinching the ends closed. Slice the log into pieces approximately 2.5 cm thick.
05 -
Place pieces cut side up on a parchment-lined baking sheet or in a baking dish, ensuring space between each roll.
06 -
Bake in a preheated oven at 200°C for 10 to 13 minutes, until the dough is golden and cooked through and the cheese is melted.
07 -
While rolls bake, melt butter in a microwave-safe bowl. Stir in remaining 1 tablespoon Italian seasoning, garlic powder, salt, and black pepper.
08 -
Brush the tops of warm rolls generously with the seasoned butter and serve hot, accompanied by tomato sauce for dipping if desired.
# Extra Information:
01 -
Chilling the rolled log briefly before slicing helps achieve cleaner cuts.