Mozzarella Pepperoni Croissant Rolls - Flaky Buttery Pizza Rolls - Authentic Recipe

👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"I created these rolls during a particularly hectic morning when my kids wanted both pizza and pastries for breakfast. The combination was an instant hit, and now they're a regular feature at our weekend brunches. The aroma of these baking fills the entire house with the most incredible scent."

Chef Mitchell specializes in comfort food with gourmet twists, transforming everyday ingredients into extraordinary dishes. His expertise in pastry techniques and flavor pairing creates recipes that are both approachable and impressive.

View All Mitchell's Recipes →

Golden brown croissant rolls filled with melted mozzarella and pepperoni, arranged on a white serving plate with steam rising, showing flaky layers and cheese pulling apart

Why These Croissant Rolls Are Perfect

The magic of these rolls lies in the perfect balance between the buttery, flaky croissant dough and the savory pizza filling. The refrigerated crescent roll dough provides convenience without sacrificing quality, creating layers that puff beautifully in the oven. Each bite delivers the satisfying stretch of melted mozzarella combined with the spicy kick of pepperoni.

What makes this recipe particularly brilliant is its versatility - serve them warm for breakfast with coffee, pack them in lunch boxes, or arrange them on a platter for parties. The Italian seasoning and garlic powder elevate the flavors beyond simple cheese and meat, while the egg wash creates that gorgeous golden finish that makes them irresistible.

💡 Professional Tip

Roll the dough tightly but don't overstuff - too much filling will cause the rolls to burst open during baking and create a mess in your oven.

Frequently Asked Questions

Can I make this ahead? ➕

Yes! Assemble the rolls completely, then cover and refrigerate for up to 24 hours before baking. Add 2-3 extra minutes to the baking time if baking from cold. You can also freeze assembled rolls for up to 1 month - thaw overnight before baking.

Can I substitute different cheeses? ➕

Absolutely! Cheddar, provolone, or a pizza blend work wonderfully. Avoid very soft cheeses like brie as they may leak out during baking. Stick to cheeses that melt well and hold their shape reasonably when heated.

Why do I need to brush with egg wash? ➕

The egg wash creates that beautiful golden-brown color and adds a subtle richness to the crust. It also helps the Parmesan cheese stick to the surface. If you don't have eggs, you can brush with melted butter instead, though the color won't be quite as deep.

Can I use fresh mozzarella instead of shredded? ➕

Fresh mozzarella contains too much moisture and will make the rolls soggy. Stick with low-moisture mozzarella, either shredded or diced into small pieces. If you only have fresh, pat it very dry and use sparingly.

How do I know when it's done? ➕

The rolls should be deep golden brown on top and sound hollow when tapped on the bottom. The internal temperature should reach 190°F if you want to be precise. The cheese should be fully melted and may bubble slightly at the seams.

What should I serve with this? ➕

These pair beautifully with marinara sauce for dipping, fresh fruit, or a simple green salad. For breakfast, serve with scrambled eggs or fresh coffee. They're also excellent alongside soup for lunch or as part of an appetizer spread.

Can I add other pizza toppings? ➕

Yes, but keep additions small and not too wet. Finely diced bell peppers, mushrooms (sautéed first), or cooked sausage work well. Avoid fresh tomatoes or wet vegetables that could make the dough soggy.

How do I store leftovers? ➕

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as it will make them soggy.

Recipe Troubleshooting Guide

✅

Rolls Opening During Baking

Problem: The rolls split open and filling leaked out during baking.

Solution: Don't overfill the rolls - use only 2 tablespoons cheese and 1 tablespoon pepperoni per roll. Roll tightly and pinch seams well. Place seam-side down on the baking sheet.

✅

Soggy Bottom Crust

Problem: The bottom of the rolls is soggy or undercooked.

Solution: Ensure your oven is fully preheated and use a light-colored baking sheet. Don't use too much butter mixture, and make sure filling ingredients aren't releasing excess moisture.

✅

Uneven Browning

Problem: Some rolls are darker than others.

Prevention: Rotate the baking sheet halfway through cooking. Ensure rolls are evenly spaced and similar in size. Check that your oven doesn't have hot spots.

✅

Dry or Tough Texture

Problem: The rolls came out dry or tough instead of flaky.

Recovery: Don't overbake - remove as soon as they're golden brown. Avoid overworking the dough when rolling. Make sure your dough wasn't expired or left out too long before using.

✅

Filling Not Hot Enough

Problem: The outside is done but the cheese isn't fully melted.

Prevention: Cut your cheese and pepperoni into smaller pieces for faster, more even heating. If the outside browns too quickly, tent with foil and continue baking until heated through.

✅

Flavor Balance

Too Sweet: If the dough tastes too sweet, balance with extra Italian seasoning or a pinch of garlic powder on top.

Too Salty: If too salty from the pepperoni, reduce the amount and add diced bell peppers or mushrooms for bulk.

Bland: If flavors are bland, increase the Italian seasoning in the butter mixture and add a pinch of red pepper flakes for heat.

Ingredients laid out on a marble counter: tube of crescent roll dough, bowl of shredded mozzarella, chopped pepperoni, melted butter, Italian seasoning, and beaten egg

Choosing the Right Ingredients

The quality of your ingredients directly impacts the final result of these rolls. Choose a name-brand refrigerated crescent roll dough for the best flaky texture - store brands can sometimes be less reliable. Keep the dough cold until you're ready to use it, as warm dough becomes sticky and difficult to work with.

For the mozzarella, low-moisture shredded cheese works best because it melts beautifully without releasing excess water. Pre-shredded cheese is coated with anti-caking agents that help prevent the rolls from becoming soggy. When selecting pepperoni, choose a quality brand with good spice balance - the flavor will concentrate as it bakes.

Essential Ingredient Notes

Crescent Roll Dough: Keep refrigerated until use and handle gently to maintain the layers that create flakiness.
Mozzarella Cheese: Use low-moisture, pre-shredded mozzarella for best melting and to prevent soggy rolls.
Pepperoni: Chop into small, uniform pieces so they distribute evenly and don't poke through the dough.

Hands rolling croissant dough around mozzarella and pepperoni filling, showing the proper technique for encasing the filling completely

Mastering the Rolling Technique

The key to perfect croissant rolls lies in the rolling technique. Start by placing your filling at the wide end of each triangle, leaving a small border around the edges. This prevents the filling from leaking out during baking. Roll firmly but not so tightly that you compress the dough layers - you want them to puff up in the oven.

As you roll from the wide end toward the point, gently stretch the dough if needed to completely encase the filling. The point should be tucked under the roll when you place it on the baking sheet. This seam-side-down positioning helps seal the roll and prevents unrolling during baking.

The Perfect Seal

After rolling, gently press the seam and ends to seal. Don't press too hard - just enough to ensure the filling stays contained. A light touch preserves the dough's ability to puff up beautifully.