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Mozzarella Pepperoni Croissant Rolls

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Golden, flaky croissant dough wrapped around gooey mozzarella and zesty pepperoni, these easy Italian-inspired rolls are the ultimate party appetizer or snack. Ready in under 30 minutes, they’re crowd-pleasing, cheesy, and perfect for any occasion.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 4 oz fresh mozzarella cheese, cut into 8 sticks
  • 16 slices pepperoni
  • 1 teaspoon Italian seasoning
  • 1 large egg, beaten
  • 2 tablespoons grated Parmesan cheese (optional)
  • Marinara sauce, for dipping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Open the can of crescent roll dough and unroll onto a clean surface. Separate into 8 triangles along the perforated lines.
  3. Place 2 slices of pepperoni at the wide end of each triangle, slightly overlapping. Lay one mozzarella stick on top of the pepperoni.
  4. Starting at the wide end, gently roll each triangle toward the point, tucking the cheese and pepperoni as you go. Place seam-side down on the prepared baking sheet.
  5. Brush the tops of each roll with beaten egg. Sprinkle with Italian seasoning and, if desired, grated Parmesan.
  6. Bake for 12-15 minutes, until golden brown and cheese is bubbly.
  7. Remove from oven and let cool for 2-3 minutes before serving.
  8. Serve warm with marinara sauce for dipping, if desired.

Notes

For a vegetarian version, substitute pepperoni with roasted red peppers or sautéed mushrooms. Use gluten-free crescent dough for a gluten-free option. Don’t overstuff the rolls to prevent cheese from leaking. Rolls can be assembled ahead and baked just before serving. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: mozzarella, pepperoni, croissant rolls, appetizer, party snack, Italian, easy, cheese, crescent dough, finger food

Find it online: https://yumnode.com/mozzarella-pepperoni-croissant-rolls-recipe-easy-italian-party-appetizer/