Mozzarella Pepperoni Croissant Rolls
These quick and easy mozzarella beef pepperoni croissant rolls are warm, cheesy, and perfect for snacks or appetizers.
Ingredients
Main ingredients
- 1 package refrigerated croissant dough Usually contains 8 triangles
- 6 ounces shredded mozzarella cheese Use low-moisture for less sogginess
- 3 ounces beef pepperoni slices, halved Or whole if your triangles are large
- 2 tablespoons butter, melted
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
- Unroll the croissant dough and separate the triangles along the perforations. Keep the dough chilled until you’re ready to fill.
- Put the shredded mozzarella in a small bowl. Set aside.
- Cut beef pepperoni slices in half (into smaller pieces) so they fit neatly on the wide end of each triangle.
- Melt the butter in a small bowl, then stir in garlic powder, oregano, and basil until combined.
- Brush the seasoned butter evenly over each croissant triangle.
Assembly
- Place a few beef pepperoni pieces on the wide end of each triangle. Don’t overfill—leave room to roll.
- Sprinkle about a heaping tablespoon of shredded mozzarella over the beef pepperoni on each triangle.
- Gently roll each triangle from the wide end toward the point, sealing the point underneath.
- Arrange the rolls on the prepared baking sheet, leaving space for expansion.
- Brush any remaining butter mixture over the tops for a glossy finish.
Baking
- Bake for 12–15 minutes, until golden brown and cheese is melted.
- Remove from oven and cool 3–5 minutes before serving.
Notes
Serve with dipping options like marinara, pesto, ranch. Best served hot or warm. Store leftovers in an airtight container in the fridge for up to 3 days.