Pizza Rolls
Crescent roll dough wrapped around pepperoni and mozzarella string cheese, brushed with garlicky Italian oil and baked golden — the grown-up upgrade to the frozen kind.
- Prep Time
- 20 min
- Cook Time
- 17 min
- Total Time
- 37 min
- Servings
- 16 rolls
When it comes to throwing any kind of get-together at my house, it's all about the food — and appetizers are where it's really at. I'm not talking fancy hors d'oeuvres here, either.
I mean the stuff-your-face, goes-great-with-beer, no-diet-here, carbs-and-cheese kind of appetizers that make your eyes light up just thinking about them. These pizza rolls are exactly that.
Our family will still grab the little frozen pizza rolls from the store, but they don't hold a candle to these — more quality and more quantity in the same bite. That's a double win in my book.
Ingredients
- 2 (8 oz.) cans refrigerated crescent roll dough
- 8 mozzarella string cheese sticks, cut in half
- 32 slices pepperoni
- 1/4 cup olive oil
- 2 tsp. Italian seasoning
- pizza or marinara sauce, for dipping
Instructions
- 1Preheat the oven to 350°F and spray a 9x13 inch baking dish with cooking spray.
- 2Roll out the crescent dough into individual triangles.
- 3Place two slightly overlapping pieces of pepperoni at the base of each triangle, then top with a piece of mozzarella stick.
- 4Roll up from the wide end, pinching the sides so the dough fully covers the cheese, and place in the baking dish.
- 5Whisk together the olive oil and Italian seasoning, then brush evenly over each roll.
- 6Bake for 15-17 minutes, or until the tops are light golden brown. Serve with warm sauce for dipping.
Tips
- Slice up some cooked sausage to add alongside the pepperoni for a little extra.
Storage & Reheating
Freezer instructions: assemble as directed, cover with plastic wrap, and freeze up to 3 months. Thaw in the refrigerator before baking — great for prepping ahead of a party.
