There’s something so comforting about these tiny, golden croissant rolls soft, cheesy, and tucked with just enough pepperoni to make them irresistible. They’re the perfect little bite when you want something quick, fun, and crowd-pleasing without any fuss.
Ingredients
- 1 can refrigerated crescent roll dough
- 12 small slices mozzarella (or cut from a block)
- 12–16 mini pepperoni slices
- 1 tbsp melted butter
- ½ tsp Italian seasoning
- Optional swap: use provolone instead of mozzarella or turkey pepperoni instead of classic.
Steps
- Preheat your oven to 375°F and line a small baking sheet with parchment.
- Unroll the dough and separate it into triangles. Don’t worry if they’re not perfect these minis always bake up cute.
- Add one mozzarella slice to the wide end of each triangle, then place 1–2 pepperoni slices on top.
- Roll gently from the wide end to the tip, keeping the cheese tucked inside. A few little leaks are normal.
- Brush lightly with melted butter and sprinkle with Italian seasoning for that cozy pizzeria aroma.
- Bake for 10–12 minutes, or until beautifully golden and slightly crisp on the edges.
Chef’s Tips
- Seal the tip underneath so the cheese stays snug while baking.
- If the dough feels too soft, chill the assembled rolls for 5 minutes before baking this helps them puff evenly.
- Store leftovers in the fridge and reheat in a toaster oven so they stay crisp, not soggy.
Variations
- Garlic Lovers: Add a tiny smear of garlic butter before rolling.
- Spicy Twist: Use spicy pepperoni and a pinch of red pepper flakes.
- Kid-Friendly: Swap mozzarella for mild string cheese pieces they melt beautifully.
Serving Suggestion
Serve warm with a little bowl of marinara for dipping. They’re perfect as a mini appetizer, movie-night snack, or just-because treat.