Mozzarella Pepperoni Croissant Rolls

Warm, flaky pastry gives way to molten mozzarella and spicy pepperoni in every bite. Mozzarella Pepperoni Croissant Rolls are the kind of snack that disappears first at a party. I developed and refined this version over multiple weekend tests — eight full batches to dial temperature, timing, and filling ratios. The result: reliably browned crescent dough, gooey cheese that stays put, and pepperoni crisped at the edge. Read on for exact measurements, step-by-step timing, and pro techniques so you can make them the next time you need a crowd-pleasing appetizer or quick family snack.

Why This Recipe Works

The crescent dough bakes at a high temperature so layers puff and turn golden while the cheese melts, preventing soggy bottoms.
A thin strip of mozzarella melts quickly and stays contained when sealed properly; this avoids cheese oozing all over the pan.
Brushing with an egg wash promotes even browning and gives a glossy finish that looks professional.
A short chill after assembling firms the dough so the rolls hold their shape during baking.
Using room-temperature cheese lets it reach melty stage exactly when the pastry is fully baked.

Ingredients Breakdown

Crescent dough (1 can / 284 g): Pre-made dough saves time and gives consistent layers. If using homemade pastry, expect different bake times.
Mozzarella (200 g / 7 oz), cut into 12 strips (~17 g / 0.6 oz each): Use low-moisture mozzarella for less water release. Fresh mozzarella will be creamier but wetter; drain and pat dry.
Pepperoni slices (140 g / 5 oz), about 36 slices: Two to three slices per roll give a balanced bite. Larger, thick-cut pepperoni works but may release more oil.
Egg (1 large): For egg wash — whisk with 1 tsp water. Gives shine and color.
Italian seasoning (1 tsp / 1 g): Optional, adds herb flavor.
Sesame seeds or grated Parmesan (optional, 1 tbsp): For garnish.
Nonstick spray or butter for the baking sheet.

Substitutions with impact warnings:

Puff pastry: Use instead of crescent dough for an even flakier result, but bake 2–4 minutes longer and watch for faster browning.
Vegan: Use dairy-free mozzarella and vegan crescent dough; texture will be different and browning may vary.
Gluten-free: Use a reliable gluten-free crescent dough substitute — bake times will change and structure is less flaky.
Spice swap: Use salami instead of pepperoni for less oil but a milder flavor.

Brand notes:

Any major crescent dough brand works. If your dough is fresher or thicker, reduce baking time by 1–2 minutes and watch closely.

Essential Equipment

Baking sheet (rimmed) — 13 x 18 inches / 33 x 46 cm preferred so rolls have space.
Parchment paper or silicone baking mat to prevent sticking.
Sharp knife or bench scraper to portion melted cheese precisely.
Pastry brush for egg wash.
Cooling rack to prevent soggy bottoms.
Optional: small offset spatula for transferring rolls.

If you don’t have a pastry brush, use a clean fingertip or folded paper towel to apply the egg wash. A muffin tin can be used to hold shaped rolls if you want them very separated.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 12 minutes | Inactive Time: 0 minutes | Total Time: 27 minutes | Servings: 12 rolls

Step 1: Preheat and prep the pan

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease it. This temperature crisps the dough while melting the cheese evenly.

Step 2: Portion the cheese and pepperoni

Cut 200 g (7 oz) low-moisture mozzarella into 12 strips of about 17 g (0.6 oz) each, roughly 8 cm (3 in) long. Stack 2–3 pepperoni slices (about 12 g / 0.4 oz total) per roll on your work surface. This ratio keeps the cheese contained and the filling balanced.

Step 3: Unroll and section the dough

Open one can of crescent dough (about 284 g / 10 oz) and unroll onto a lightly floured surface. Separate into 12 triangles along the perforations. If your dough has larger triangles, cut each in half so you have 12 similar-sized pieces. Work quickly to keep the dough cool.

Step 4: Assemble the rolls

Place a mozzarella strip near the wide end of each triangle; top with 2–3 pepperoni slices and a pinch (1/8 tsp) of Italian seasoning. Roll toward the point, tucking the cheese slightly as you go. Do not overstuff — overfilling causes the dough to burst and leak cheese.

Step 5: Egg wash and optional garnish

Place rolls seam-side down on the prepared sheet, spaced 2.5 cm (1 in) apart. Whisk 1 large egg with 5 ml (1 tsp) water and brush each roll lightly. Sprinkle with sesame seeds or 1 tbsp (5 g) grated Parmesan if desired. Egg wash gives a shiny, golden crust.

Step 6: Bake until golden

Bake in the center rack for 10–12 minutes, rotating the pan halfway at 6 minutes. Bake until the pastry is deep golden brown and the internal cheese is fully melted, about 10–12 minutes at 200°C (400°F). Remove to a cooling rack and let rest 3 minutes before serving — this prevents burns and helps cheese set slightly.

Expert Tips & Pro Techniques

Prevent leaking: Place cheese a touch away from the edges and press seams firmly. Refrigerate assembled rolls 10 minutes if dough feels too soft.
Common mistake: Overfilling causes bursts. Fix: Use less cheese or wrap each roll with a small overlap of dough and seal with gentle pressure.
Make-ahead: Assemble rolls, place on a sheet, cover loosely with plastic, and refrigerate up to 24 hours. Bake straight from the fridge, adding 1–2 minutes to bake time.
Home pro-technique: Chill the baking sheet in the fridge for 10 minutes before baking to slow dough warming and improve oven spring.
Crisp edges: For extra crispness, switch to convection mode at 190°C (375°F) and reduce bake time by 1–2 minutes.
Oil reduction: If pepperoni releases too much grease, blot slices with a paper towel after arranging.

Storage & Reheating

Refrigerator: Store cooled rolls in an airtight container in the fridge for 3–4 days. Separate layers with parchment to prevent sticking.
Freezer: Freeze on a sheet pan until firm, then transfer to a zip-top bag for up to 2 months. To reheat from frozen, bake at 175°C (350°F) for 12–15 minutes until warmed through.
Reheating: Best reheated in an oven or toaster oven at 175°C (350°F) for 8–10 minutes to restore crispness. Avoid the microwave — it softens pastry and can make the crust soggy.

Variations & Substitutions

Vegetarian: Replace pepperoni with roasted red pepper strips or vegetarian pepperoni slices. Keep mozzarella and bake as directed.
Spicy: Add a thin smear (5 g / 1 tsp) of harissa or chili paste on the dough before adding cheese. Flavor increases without changing bake time.
Mini bites: Cut triangles smaller to make 24 mini rolls. Bake 8–9 minutes at 200°C (400°F) — watch closely for faster browning.
Gluten-free: Use a 1:1 gluten-free crescent dough. Expect a denser texture and increase bake time by 3–5 minutes, checking for golden color.
Loaded: Add a small spoon (5 g / 1 tsp) of marinara inside each roll for a pizza-roll effect. Keep fillings light to avoid sogginess.

Serving Suggestions & Pairings

Serve with warm marinara for dipping or a garlic butter drizzle.
Pair with a crisp green salad tossed in lemon vinaigrette to cut richness.
For gatherings, pair with chilled beer or a fruity red wine like a Lambrusco.
Garnish with fresh basil leaves or a sprinkle of flaky sea salt for brightness.
Pair with our Garlic Roasted Potatoes for a heartier spread.

Nutrition Information

Per serving: 1 roll (12 servings total)

Calories: 240 kcal
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 510 mg
Total Carbohydrates: 18 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 10 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my rolls come out soggy on the bottom?
A: Soggy bottoms usually mean the oven isn’t hot enough or the pan was crowded. Bake at 200°C (400°F) and give rolls space. Use parchment on a room-temperature pan, not a cold one.

Q: Can I make this without eggs for the wash?
A: Yes. Brush with melted butter or a thin milk wash (1 tbsp / 15 ml milk) for color. Egg gives the best shine, but butter adds flavor.

Q: Can I double this recipe for a party?
A: Yes, you can double it. Use two baking sheets and bake on separate racks, switching positions halfway through for even browning.

Q: Can I prepare this the night before?
A: Absolutely. Assemble and refrigerate the tray covered for up to 24 hours. Bake from cold, adding 1–2 minutes to the time, and check for deep golden color.

Q: How long does this keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat in a 175°C (350°F) oven for 8–10 minutes to crisp.

Q: Why does the cheese sometimes leak out?
A: Overfilling or weak seams cause leaks. Use less cheese per roll and press seams firmly. A quick chill for 10 minutes also helps seals hold.

Q: Can I use fresh mozzarella?
A: You can, but drain and pat it dry. Fresh mozzarella has more moisture and may make the dough soggy or extend baking time.

Conclusion

These Mozzarella Pepperoni Croissant Rolls are a fast, reliable crowd-pleaser that you can adapt for weeknights or parties. For a different take on the concept, see this classic homemade version of Pepperoni Crescent Rolls, and for a simple weeknight roll-up, check out the approachable Crescent Pepperoni Roll-Ups. Enjoy baking — and expect to share the recipe.