Description
Warm, flaky pastry filled with molten mozzarella and spicy pepperoni, perfect for a party snack.
Ingredients
Scale
- 1 can (284 g) crescent dough
- 200 g (7 oz) low-moisture mozzarella, cut into 12 strips
- 140 g (5 oz) pepperoni slices, about 36 slices
- 1 large egg, for egg wash
- 1 tsp Italian seasoning (optional)
- 1 tbsp sesame seeds or grated Parmesan (optional)
- Nonstick spray or butter for greasing
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Cut mozzarella into 12 strips and stack 2-3 pepperoni slices for each roll.
- Unroll crescent dough and separate into 12 triangles.
- Place a mozzarella strip and pepperoni on the wide end of each triangle, roll tightly.
- Place rolls seam-side down on the baking sheet, brush with egg wash, and sprinkle with optional seeds or cheese.
- Bake for 10-12 minutes until golden and cheese is melted. Let cool for 3 minutes before serving.
Notes
Assemble rolls ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 2g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg