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Golden Cheesy Pepperoni Croissant Rolls Perfect Party Appetizer

Golden Cheesy Pepperoni Croissant Rolls Perfect Party Appetizer

Flaky croissant rolls filled with melty cheese and pepperoni bake up golden, warm, and perfect for sharing anytime tonight.
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Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings:4
Course:Main Course
Cuisine:American
Ingredients Method Notes

Ingredients
  

  • Croissant dough 1 tube, refrigerated
  • Pepperoni slices about 24–30, depending on size
  • Mozzarella cheese 1 to 1½ cups, shredded
  • Parmesan 2–3 tbsp, optional for a salty finish
  • Italian seasoning 1 tsp, optional
  • Garlic powder ½ tsp, optional
  • Egg 1, for egg wash (optional but helps with golden tops)
  • For serving optional:
  • Marinara sauce or pizza sauce for dipping
  • Ranch dressing or garlic butter for dipping
  • Crushed red pepper flakes if you like a little heat

Method
 

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
  2. Unroll the croissant dough and separate it into triangles, keeping the dough cool so it stays easy to handle.
  3. Sprinkle a light pinch of garlic powder and Italian seasoning over the triangles if you want that pizza-shop aroma.
  4. Add a small mound of shredded mozzarella near the wide end of each triangle, leaving a little border for sealing.
  5. Place 2–3 pepperoni slices on top of the cheese, stacking them neatly so they don’t slide out while rolling.
  6. Roll each triangle up from the wide end toward the tip, gently tucking as you go to keep the filling inside.
  7. Pinch the seam and lightly press any open sides so melted cheese stays mostly in the roll, not on the pan.
  8. Arrange the rolls seam-side down on the baking sheet with space between them for even browning.
  9. Brush the tops with egg wash for glossy, golden-brown croissant tops that look bakery-fresh.
  10. Bake for 11–14 minutes, until the tops are deeply golden and you see bubbling cheese edges around the folds.
  11. Let them rest for 3–5 minutes so the cheese settles slightly and the flaky layers don’t collapse when you pick them up.
  12. Serve warm with marinara on the side and enjoy that toasted aroma, crisp edges, and melty center in every bite.

Notes

If you want Golden Cheesy Pepperoni Croissant Rolls to stay flaky and golden, the biggest secret is temperature. Croissant dough behaves best when it’s cold. If you open the tube and the dough feels soft or sticky, don’t fight it—just lay the triangles on a plate and chill them for 5–10 minutes. Cold dough rolls tighter, bakes taller, and gives you those distinct buttery layers instead of a flat, dense bite.
Cheese leaks are usually about two things: too much filling or poor sealing. Use a modest amount of shredded mozzarella and keep it closer to the wide end, not right at the edges. When you roll, tuck gently and pinch the seam so it stays closed. Putting the rolls seam-side down on the baking sheet helps “lock” them as they bake. Parchment paper matters here too—any cheese that does escape won’t weld itself to the pan.
Pepperoni can make the rolls a little oily (in a good way), but it can also make the bottom cook faster. If your oven runs hot, place the baking sheet in the middle rack and start checking around minute 10. You’re looking for glossy, golden-brown tops and a little bubbling cheese at the edges, not dark bottoms. If you want extra crunch, sprinkle a tiny bit of Parmesan on top during the last 2 minutes of baking.
For dips, keep it simple: warm marinara is the classic, ranch is crowd-friendly, and garlic butter feels rich and cozy. If you’re serving these for a party, you can assemble them a few hours ahead, cover, and refrigerate. Bake right before serving so they hit the table warm, flaky, and at their absolute best.