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Close up square side shot of a platter of West Virginia pepperoni rolls.
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Pepperoni Rolls

Easy shortcut pepperoni rolls with pepperoni and mozzarella baked in crescent dough for a warm cheesy Game Day snack, lunchbox favorite, or weeknight dinner.
Course Appetizer, Dinner, Lunch, Snack
Cuisine American, Southern
Keyword pepperoni roll, pepperoni roll recipe, pepperoni rolls, pepperoni rolls recipe, pepperoni rolls west virginia, west virginia pepperoni rolls recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 rolls
Calories 157kcal
Author Blair Lonergan

Equipment

  • large rimmed baking sheet

Ingredients

  • 1 large egg
  • 1 teaspoon water
  • 1 (8 ounce) can refrigerated crescent roll dough
  • 24 small round pepperoni slices (or use stick pepperoni, cut into small batons)
  • 2 mozzarella cheese sticks, each cut into 4 rectangles (or use about ½ cup shredded mozzarella)
  • Optional: garlic powder or Italian seasoning, for sprinkling tops
  • Optional, for serving: warm marinara sauce or pizza sauce

Instructions

  • Arrange a rack in the middle of the oven and preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Whisk the egg and water in a small bowl until combined. Set aside.
    Whisking together egg wash in a small bowl.
  • Unroll the crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles.
    Crescent roll dough separated into triangles.
  • Layer 3 slices of pepperoni at the wide end of a dough triangle. Place a piece of cheese on top of the pepperoni.
    Process shot showing how to make pepperoni rolls.
  • Roll up the dough, starting from the wide end and tucking in the sides slightly to hold the filling. Place seam-side down on the baking sheet. Repeat with the remaining ingredients.
    Process shot showing how to make pepperoni rolls with crescent roll dough.
  • Brush the tops and sides of the dough with a thin layer of the egg wash. Sprinkle with garlic powder or Italian seasoning if desired.
    Pepperoni rolls brushed with egg wash before baking.
  • Bake until the dough is puffed and golden brown, about 12 to 15 minutes. Cool slightly before serving. Enjoy warm, at room temp, or even packed cold for lunchboxes! Serve with a side of marinara sauce or pizza sauce for dipping, if desired.
    Horizontal side shot of pepperoni rolls on a white tray.

Video

Notes

This recipe yields 8 small rolls. You can easily double or triple the ingredients to serve a larger crowd.

Nutrition

Serving: 1roll | Calories: 157kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 379mg | Potassium: 25mg | Sugar: 3g | Vitamin A: 35IU | Calcium: 10mg | Iron: 1mg