Pepperoni Rolls
Easy shortcut pepperoni rolls with pepperoni and mozzarella baked in crescent dough for a warm cheesy Game Day snack, lunchbox favorite, or weeknight dinner.
Ingredients
- 1 largeegg
- 1 teaspoonwater
- 1can refrigerated crescent roll dough
- 24 smallround pepperoni slices ((or use stick pepperoni, cut into small batons))
- 2mozzarella cheese sticks, each cut into 4 rectangles ((or use about ½ cup shredded mozzarella))
- optional: garlic powder or italian seasoning, (for sprinkling tops)
- optional, for serving: warm marinara sauce or pizza sauce
Directions
- 1
Arrange a rack in the middle of the oven and preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- 2
Whisk the egg and water in a small bowl until combined. Set aside.
- 3
Unroll the crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles.
- 4
Layer 3 slices of pepperoni at the wide end of a dough triangle. Place a piece of cheese on top of the pepperoni.
- 5
Roll up the dough, starting from the wide end and tucking in the sides slightly to hold the filling. Place seam-side down on the baking sheet. Repeat with the remaining ingredients.
- 6
Brush the tops and sides of the dough with a thin layer of the egg wash. Sprinkle with garlic powder or Italian seasoning if desired.
- 7
Bake until the dough is puffed and golden brown, about 12 to 15 minutes. Cool slightly before serving. Enjoy warm, at room temp, or even packed cold for lunchboxes! Serve with a side of marinara sauce or pizza sauce for dipping, if desired.