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