Pizza Stuffed Crescent Rolls
A buttery, flaky handheld pizza party wrapped in a crescent roll. These 25-minute rolls are filled with melted mozzarella and bold pepperoni for the ultimate quick snack or busy weeknight meal.
Ingredients
- 2 Packages Pillsbury Crescent Rolls Original buttery flavor
- 8 Sticks Mozzarella Cheese Sticks Cut in half to make 16 pieces
- 1 Package Pepperoni Slices Standard or mini sizes
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 Piece Large Egg Beaten for egg wash
- 2 Tablespoons Grated Parmesan Freshly grated preferred
- Pizza or Marinara Sauce Optional, for dipping
Instructions
- Preheat your oven to 375°F. In a small bowl, combine garlic powder, dried oregano, and dried basil. In a separate dish, beat the egg thoroughly.
- Open the crescent roll cans and separate into triangles. Lay them flat on a parchment-lined baking sheet.
- Place one halved cheese stick at the wide end of each triangle. Layer pepperoni slices along the dough, overlapping slightly.
- Roll the dough from the wide end toward the narrow point. Pinch the side edges slightly to seal the cheese inside. Place on the baking sheet seam-side down.
- Brush the tops with the beaten egg and sprinkle the herb mixture generously over each roll.
- Bake for 15 minutes or until rich golden brown. Immediately sprinkle with grated Parmesan and let rest for one minute before serving with warm marinara.
Notes
Pro Tip: Use name-brand dough for the best structural integrity and flavor. To reheat, use an oven at 300°F for 5 minutes to maintain the crispy texture.