I can’t resist sharing my Easy Pizza Crescent Rolls: three ingredients, crescent rolls, pepperoni, and string cheese, hide a clever twist on pizza night you’ll want to try.

Jump to Recipe

I always keep refrigerated crescent rolls and string cheese sticks, mozzarella on hand because, no joke, these little bites disappear. My hottest trick for a fast crowd pleaser is calling them Pepperoni Roll Ups, and people immediately get excited, like pizza but less fuss.

They somehow turn ordinary nights into something you’d actually remember, and I keep promising to slow down and make extras, but I never do. The idea of Crescent Roll Pizza Rolls makes me grin, and if you like gooey cheese and easy wins, you’ll want to find out why everyone grabs seconds before you can say sauce.

Ingredients

Print Recipe (No Advertisments)

Crescent rolls: Soft, buttery dough, mostly refined carbs and fat, low fiber, kinda indulgent.
String mozzarella: Good protein and calcium, melts great, some saturated fat, pretty mild flavor.
Pepperoni: Salty, high in sodium and saturated fat, processed meat, adds spicy savory punch.
Pizza sauce: Tomato based, offers vitamin C and lycopene, slightly sweet, watch the added salt.

Ingredient Quantities

1 can refrigerated crescent rolls (8 count)

8 string cheese sticks, mozzarella

24 to 32 pepperoni slices (about 3 to 4 per roll)

1 cup pizza or marinara sauce for dipping

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and line a baking sheet with parchment paper or spray it with nonstick spray.

2. Open the can of crescent rolls and separate into 8 triangles, unwrap the 8 string cheese sticks and lay everything out.

3. Put 3 to 4 pepperoni slices near the wide end of each triangle, slightly overlapping, then place one string cheese stick on top of the pepperoni.

4. Roll each triangle up from the wide end toward the point, tucking the pepperoni and cheese in as you go; pinch the seam and the tip to seal so nothing spills out. Dont over fill them, it’s ok if a little pepperoni peeks out.

5. Arrange the rolls seam side down on the prepared sheet, spacing them about 1 inch apart.

6. If you want them neater, pop the tray in the fridge for 5 minutes before baking to help them hold their shape.

7. Bake for about 11 to 14 minutes or until the crescents are golden brown and the cheese is melted, rotating the pan once halfway through if your oven cooks unevenly.

8. While they bake warm the 1 cup of pizza or marinara sauce in the microwave for 30 to 60 seconds or on the stove until hot, then serve the rolls with the sauce for dipping. Let the rolls cool 1 to 2 minutes so you dont burn your mouth.

9. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through for best texture.

Equipment Needed

1. Oven (set to 375°F) — you’ll need it preheated
2. Rimmed baking sheet
3. Parchment paper or nonstick spray for the sheet
4. Measuring cup (1 cup) for the sauce
5. Microwave safe bowl or small saucepan to warm the sauce
6. Spatula or tongs to move and turn the rolls
7. Kitchen scissors or small paring knife to open the cheese wrappers or trim pepperoni
8. Oven mitts and a plate or wire rack to cool and serve the rolls

FAQ

Q: What temp and how long do I bake these? A: Bake at 375°F for about 11 to 13 minutes until the crescents are golden and the cheese is melty, rotate the pan halfway so they brown evenly, dont overbake or the cheese will be rubbery.

Q: Can I use shredded cheese or a different cheese? A: Yes, shredded low moisture mozzarella or provolone works fine, just place a small handful in the center instead of a stick so it melts evenly, or chill the cheese stick 10 minutes first to stop it oozing out.

Q: Can I freeze them for later? A: Absolutely, assemble on a baking sheet, freeze until firm then transfer to a freezer bag, bake from frozen adding 3 to 6 minutes to the time or thaw overnight in the fridge before baking.

Q: How do I stop the bottoms from getting soggy? A: Don't overstuff, use a preheated baking sheet or pizza stone so the bottoms start cooking right away and poke a tiny slit in the top so steam can escape, also a light brush of butter helps crisp the outside.

Q: How long can I keep leftovers and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days, reheat in a 350°F oven or toaster oven for 8 to 10 minutes to keep them crisp, the microwave will heat fast but makes them soggy.

Q: Any tips for making them kid friendly or allergy swaps? A: You can use turkey pepperoni or omit meat and add veggies, use dairy free mozzarella for lactose free needs and choose crescent dough that's allergen friendly, and make mini versions for little hands.

Crescent Pepperoni Roll Recipe Substitutions and Variations

Crescent rolls: try store bought pizza dough, puff pastry, canned biscuit dough or large flour tortillas for a thinner wrap
String cheese mozzarella: swap in shredded mozzarella, small fresh mozzarella balls pulled into strips, provolone slices or pepper jack for a little spice
Pepperoni slices: use salami slices, thin ham, cooked crumbled Italian sausage or turkey pepperoni for a leaner option
Pizza or marinara sauce: substitute pizza sauce, ranch dressing, garlic butter or basil pesto for something different

Pro Tips

– Chill them briefly before baking, even just 5 to 10 minutes in the fridge or 2 minutes in the freezer; it helps them hold their shape so the cheese doesnt squirt out and gives a nicer rise. If you want an extra-crispy bottom, bake on a preheated baking sheet.

– Blot the pepperoni with a paper towel first, or use a leaner pepperoni, to cut down on grease so the crescents dont get soggy and the cheese stays more intact.

– After they come out of the oven brush them with melted butter mixed with a little garlic powder and a pinch of salt, then sprinkle grated Parmesan and dried oregano or parsley on top, it makes them taste like they came from a pizzeria.

– Make a freezer batch: assemble on a tray, freeze solid, then transfer to a bag for later. Bake straight from frozen and add a few minutes to the bake time or thaw overnight in the fridge for more even melting.

Crescent Pepperoni Roll Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t resist sharing my Easy Pizza Crescent Rolls: three ingredients, crescent rolls, pepperoni, and string cheese, hide a clever twist on pizza night you’ll want to try.

Servings

servings

Calories

230

kcal

Equipment: 1. Oven (set to 375°F) — you’ll need it preheated
2. Rimmed baking sheet
3. Parchment paper or nonstick spray for the sheet
4. Measuring cup (1 cup) for the sauce
5. Microwave safe bowl or small saucepan to warm the sauce
6. Spatula or tongs to move and turn the rolls
7. Kitchen scissors or small paring knife to open the cheese wrappers or trim pepperoni
8. Oven mitts and a plate or wire rack to cool and serve the rolls

Ingredients

1 can refrigerated crescent rolls (8 count)
8 string cheese sticks, mozzarella
24 to 32 pepperoni slices (about 3 to 4 per roll)
1 cup pizza or marinara sauce for dipping

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper or spray it with nonstick spray.
Open the can of crescent rolls and separate into 8 triangles, unwrap the 8 string cheese sticks and lay everything out.
Put 3 to 4 pepperoni slices near the wide end of each triangle, slightly overlapping, then place one string cheese stick on top of the pepperoni.
Roll each triangle up from the wide end toward the point, tucking the pepperoni and cheese in as you go; pinch the seam and the tip to seal so nothing spills out. Dont over fill them, it's ok if a little pepperoni peeks out.
Arrange the rolls seam side down on the prepared sheet, spacing them about 1 inch apart.
If you want them neater, pop the tray in the fridge for 5 minutes before baking to help them hold their shape.
Bake for about 11 to 14 minutes or until the crescents are golden brown and the cheese is melted, rotating the pan once halfway through if your oven cooks unevenly.
While they bake warm the 1 cup of pizza or marinara sauce in the microwave for 30 to 60 seconds or on the stove until hot, then serve the rolls with the sauce for dipping. Let the rolls cool 1 to 2 minutes so you dont burn your mouth.
Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.