Ingredients
Scale
- 1 package (8 oz) refrigerated croissant dough (preferably crescent roll dough for that authentic flaky texture)
- 1 cup sliced pepperoni (regular or turkey pepperoni works well)
- 1 ½ cups shredded mozzarella cheese (freshly shredded for best melt)
- 2 tablespoons unsalted butter, melted (for brushing)
- 1 teaspoon dried Italian seasoning (optional, adds a lovely herbaceous note)
- 1 egg, beaten (for egg wash to get that glossy finish)
- Marinara sauce, for dipping (optional but highly recommended)
If you’re thinking about substitutions, I remember Mama Lou once used provolone cheese when mozzarella was scarce—it added a nice smoky touch. You can also swap pepperoni for sliced salami or even cooked sausage bits for a different twist. For a vegetarian version, roasted red peppers and spinach work beautifully too.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step always reminds me of Mama Lou’s careful preparation; she believed a clean, lined sheet was key to perfect baking.
- Unroll the crescent dough and separate it into triangles along the perforations. If your dough doesn’t have perforations, cut into roughly 8 equal triangles using a sharp knife.
- On the wide end of each triangle, layer a few slices of pepperoni—about 3 or 4 pieces—and sprinkle generously with shredded mozzarella.
- Starting from the wide end, carefully roll each triangle towards the pointed tip, tucking the edges underneath to seal in the filling. Try not to overfill; I learned from Ouma that less is more to avoid cheese spillover.
- Place each roll on the prepared baking sheet, spaced about 2 inches apart to allow for rising and browning.
- Brush the tops with melted butter, then lightly brush with the beaten egg to achieve that glossy, golden finish. Sprinkle with dried Italian seasoning if you like a little extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them after 12 minutes—ovens vary, and I’ve learned that timing is everything to avoid overbaking.
- Remove from the oven and let cool for 5 minutes before serving. This step is crucial to let the cheese set slightly so you don’t burn your mouth—trust me, I’ve learned this the hard way!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
