Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Carefully unroll the tube of crescent roll dough onto a lightly floured surface. Press the perforations together to seal them, creating a solid rectangle. You can gently stretch or roll it slightly to ensure an even surface.1 tube refrigerated crescent roll dough
- Evenly sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the entire surface of the dough. Then, evenly scatter the finely chopped pepperoni over the cheese layer.1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup finely chopped pepperoni
- Starting from one of the longer sides, tightly roll up the dough, jelly-roll style. Ensure the seam is on the bottom to prevent the filling from leaking out during baking. Pinch the seam gently to seal it.1 tube refrigerated crescent roll dough
- Using a sharp knife, carefully slice the rolled dough into 8 equal pieces, each about 1 inch thick.
- In a small bowl, combine the melted butter with the dried Italian seasoning. You can add a pinch of garlic powder or red pepper flakes here if you desire extra flavor. Brush this mixture generously over the tops of each sliced pepperoni roll.1 tablespoon melted butter, 1/2 teaspoon dried Italian seasoning, 1 pinch garlic powder, 1 pinch red pepper flakes
- Place the sliced rolls onto your prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the rolls are golden brown and puffy, and the cheese is melted and bubbly.
- Remove the baking sheet from the oven and let the rolls cool on the sheet for a few minutes before serving. They are best enjoyed warm!
Notes
To store leftovers, keep in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Reheat in a 350°F oven for 5-7 minutes.