Crescent roll pizza is the answer to busy weeknights and hungry afternoons. Flaky, buttery crescent dough wraps around melty mozzarella and crispy pepperoni for an easy, handheld pizza you can make in about 15 minutes.
Love More Recipes? Try My Keto Pizza Casserole or this Christmas Pizza Bites next.
Why You’ll Love This Recipe
- Lightning-fast and foolproof – From can to table in under 20 minutes with just 4 main ingredients
- Kid-approved comfort food – Combines two favorites (pizza and crescent rolls) into one irresistible bite
- Endless customization – Make them your own with different meats, cheeses, or veggies
- Perfect for any occasion – Weeknight dinner, lunch boxes, game day snacks, or impromptu gatherings
- Minimal cleanup – One baking sheet and you’re done!
Crescent Roll Pizza Bites
- Total Time: 20 minutes
- Yield: 8 pizza rolls
Description
These Crescent Roll Pizza Bites combine buttery crescent dough with melty mozzarella and pepperoni for an easy, kid-friendly snack or meal. Ready in just 15 minutes with only 4 ingredients, they’re perfect for busy weeknights, lunch boxes, or parties. Serve with warm marinara for dipping!
Ingredients
For the Pizza Rolls:
- 1 can (8 oz) refrigerated crescent roll dough (8 triangles) – I always keep a few cans in my fridge for emergencies like these
- 24 slices pepperoni (about 3 per roll) – Use your favorite brand; turkey pepperoni works beautifully too
- ½ cup shredded mozzarella cheese – Pre-shredded saves time, but freshly grated melts like a dream
- 1 cup marinara or pizza sauce, warmed (for dipping) – Store-bought is perfectly fine, or use leftover homemade if you have it
Instructions
Start by preheating your oven to 375°F (190°C)—this gives you time to prep without rushing. Line a baking sheet with parchment paper or give it a light coating of cooking spray. Trust me, the parchment makes cleanup absolutely effortless, and nothing sticks.
Pop open that can of crescent rolls (you know that satisfying sound!) and unroll the dough onto your work surface. Separate it into 8 individual triangles along the perforations. Here’s a little trick I learned: gently pat each triangle just slightly larger—maybe an extra half-inch on each side. This gives you more room for the filling and helps prevent any cheese leakage during baking.
Place 3 slices of pepperoni near the wide end of each triangle, overlapping them slightly so they stay together. Then sprinkle about 1 tablespoon of shredded mozzarella right over the pepperoni. Don’t be tempted to add more cheese—I know it’s hard to resist, but less really is more here. Too much filling will ooze out and make a mess, and we want all that cheesy goodness staying inside where it belongs.
Starting at the wide end where your filling sits, carefully roll the dough toward the point, tucking the filling in as you go. The dough should wrap around itself snugly, creating a little spiral. Once rolled, place each one point-side down (or seam-side down) on your prepared baking sheet, spacing them about 2 inches apart. This positioning helps them stay closed while they bake and brown evenly.
Slide that baking sheet into your preheated oven and bake for 12 to 15 minutes. You’re looking for a gorgeous golden brown color all over. Every oven is a little different, so start checking around the 12-minute mark. When they look puffed up and deeply golden, they’re ready. Your kitchen will smell absolutely amazing—like a pizza parlor and a bakery had a delicious baby.
Let the rolls cool for just 2 or 3 minutes on the baking sheet—they’ll be volcano-hot inside! While they’re cooling, warm up your marinara or pizza sauce in a small bowl (microwave works great for this). Serve these beauties warm with the sauce on the side for dipping.
Notes
- Use cold dough – If your dough has been sitting out and gotten warm, pop it in the fridge for 5 minutes; cold dough is easier to work with and holds its shape better
- Space them out – Give rolls room to expand; they puff up significantly and can stick together if too close
- Double the batch – These freeze beautifully, so consider making a double batch and freezing half for easy future snacks
- Avoid the soggy bottom – Don’t skip the parchment paper, and make sure rolls aren’t sitting in any leaked cheese
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients You’ll Need
For the Pizza Rolls:
- 1 can (8 oz) refrigerated crescent roll dough (8 triangles) – I always keep a few cans in my fridge for emergencies like these
- 24 slices pepperoni (about 3 per roll) – Use your favorite brand; turkey pepperoni works beautifully too
- ½ cup shredded mozzarella cheese – Pre-shredded saves time, but freshly grated melts like a dream
- 1 cup marinara or pizza sauce, warmed (for dipping) – Store-bought is perfectly fine, or use leftover homemade if you have it
Why These Ingredients Work
Crescent roll dough gives you a flaky, bakery-style texture without extra work. It’s buttery yet sturdy enough to hold the filling.
Pepperoni releases just enough oil while baking to keep everything flavorful and moist.
Mozzarella melts into gooey perfection and makes these rolls extra satisfying.
The warm marinara sauce adds brightness and ties everything together like a classic slice of pizza.
Essential Tools and Equipment
- Large baking sheet
- Parchment paper or non-stick cooking spray
- Small bowl (for warming sauce)
- Pastry brush (optional, for garlic butter finish)
- Cooling rack (optional but helpful)
Step-by-Step Instructions
Step 1: Preheat & Prep
Start by preheating your oven to 375°F (190°C)—this gives you time to prep without rushing. Line a baking sheet with parchment paper or give it a light coating of cooking spray. Trust me, the parchment makes cleanup absolutely effortless, and nothing sticks.
Step 2: Prepare the Dough
Pop open that can of crescent rolls (you know that satisfying sound!) and unroll the dough onto your work surface. Separate it into 8 individual triangles along the perforations. Here’s a little trick I learned: gently pat each triangle just slightly larger—maybe an extra half-inch on each side. This gives you more room for the filling and helps prevent any cheese leakage during baking.
Step 3: Add the Filling
Place 3 slices of pepperoni near the wide end of each triangle, overlapping them slightly so they stay together. Then sprinkle about 1 tablespoon of shredded mozzarella right over the pepperoni. Don’t be tempted to add more cheese—I know it’s hard to resist, but less really is more here. Too much filling will ooze out and make a mess, and we want all that cheesy goodness staying inside where it belongs.
Step 4: Roll
Starting at the wide end where your filling sits, carefully roll the dough toward the point, tucking the filling in as you go. The dough should wrap around itself snugly, creating a little spiral. Once rolled, place each one point-side down (or seam-side down) on your prepared baking sheet, spacing them about 2 inches apart. This positioning helps them stay closed while they bake and brown evenly.
Step 5: Bake
Slide that baking sheet into your preheated oven and bake for 12 to 15 minutes. You’re looking for a gorgeous golden brown color all over. Every oven is a little different, so start checking around the 12-minute mark. When they look puffed up and deeply golden, they’re ready. Your kitchen will smell absolutely amazing—like a pizza parlor and a bakery had a delicious baby.
Step 6: Serve
Let the rolls cool for just 2 or 3 minutes on the baking sheet—they’ll be volcano-hot inside! While they’re cooling, warm up your marinara or pizza sauce in a small bowl (microwave works great for this). Serve these beauties warm with the sauce on the side for dipping.
You Must Know
The single most important thing to remember with this recipe is not to overfill your rolls. I know it’s tempting to stuff in extra cheese and pepperoni, but overfilling causes the cheese to leak out during baking, and you’ll end up with a sticky mess on your pan and less gooey goodness inside the roll where you want it. Stick to 3 slices of pepperoni and 1 tablespoon of cheese per roll, and you’ll have perfect results every time.
Personal Secret: Before baking, I like to brush the tops of my rolls with a tiny bit of melted butter mixed with a pinch of garlic powder and dried Italian seasoning. This creates a golden, flavorful crust that takes these from great to absolutely crave-worthy.
Pro Tips & Cooking Hacks
- Watch the seal – Make sure the point of the triangle is tucked underneath when you place rolls on the baking sheet; this prevents them from unrolling
- Use cold dough – If your dough has been sitting out and gotten warm, pop it in the fridge for 5 minutes; cold dough is easier to work with and holds its shape better
- Space them out – Give rolls room to expand; they puff up significantly and can stick together if too close
- Double the batch – These freeze beautifully, so consider making a double batch and freezing half for easy future snacks
- Avoid the soggy bottom – Don’t skip the parchment paper, and make sure rolls aren’t sitting in any leaked cheese
- Temperature matters – An oven thermometer is your friend; if your oven runs hot, reduce temperature to 360°F
Flavor Variations & Suggestions
Try veggie pizza rolls with diced bell peppers, mushrooms, or olives—just pat veggies dry first.
Swap pepperoni for cooked sausage, ham, or bacon for a heartier bite.
Mix mozzarella with cheddar or Parmesan for a cheese-lover version.
After baking, brush with garlic butter and sprinkle with parsley for a garlic knot vibe.
You can even make breakfast versions with scrambled eggs, cheese, and bacon.
Make-Ahead Options
You can assemble the rolls and refrigerate them for up to four hours before baking.
For longer storage, freeze unbaked rolls and bake straight from frozen with extra time.
Baked rolls store well in the fridge for up to three days or in the freezer for a month.
Reheat in the oven to keep them crisp and flaky.
What to Serve With Crescent Roll Pizza Bites
Serve them with a Caesar salad or mixed greens for a complete meal.
They pair perfectly with tomato soup for a cozy dinner combo.
For parties, add mozzarella sticks, wings, or veggie trays.
Kids love them with lemonade or soda
Allergy Information
This recipe contains gluten and dairy, and may include soy depending on brands used.
Check ingredient labels carefully if managing allergies.
Gluten-free dough or dairy-free cheese can be substituted with slight texture changes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to two days.
Reheat in a 350°F oven for the crispiest results.
Microwaving works in a pinch, though the rolls won’t be as flaky.
Frozen baked rolls should be thawed overnight before reheating.
Questions I Get Asked A Lot
Can I use homemade pizza dough instead of crescent rolls?
You definitely can, though the texture will be different—chewier and more bread-like rather than flaky and buttery. Roll your pizza dough thin, cut into triangles, and follow the same filling and rolling instructions. You might need to adjust baking time slightly.
My cheese leaked out everywhere—what did I do wrong?
This usually happens from overfilling or not sealing the rolls properly. Stick to just 1 tablespoon of cheese per roll, and make sure to place them seam-side down on the baking sheet. Also, don’t stretch the dough so thin that it tears—you need that dough strength to hold everything in!
Can these be made in an air fryer?
Absolutely! Air fry at 350°F for 8 to 10 minutes, checking halfway through. Just don’t overcrowd the basket—work in batches if needed. They come out beautifully golden and extra crispy this way.
What if I don’t have pepperoni?
No problem at all! Any deli meat works beautifully—try salami, ham, turkey, or even cooked bacon pieces. You can also make them vegetarian with just cheese and some dried Italian herbs, or add sautéed mushrooms or spinach.
Why did my rolls come out doughy in the middle?
This typically means they needed a bit more baking time, or your oven temperature was too low. Make sure your oven is fully preheated to 375°F, and don’t be afraid to bake them the full 15 minutes until they’re deeply golden. The dough needs that time to cook through completely.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your crescent roll pizza bites turned out, and what creative variations you tried.
