Pepperoni Rollups are perfect for an after school snack, or you can serve a tray of them for your next party! No one can resist the combination of warm crescent roll dough, zesty pepperoni, and melty cheese.
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I’m always on the hunt for delicious appetizer ideas for crescent roll dough. Whether it’s a Taco Ring, Cranberry Brie Bites, or Pigs in a Blanket, crescent roll appetizers are always a hit. These easy pepperoni rollups are no exception!
Pepperoni rollups are an easy-to-make snack or appetizer that will be enjoyed by everyone, from the littlest kids to all the adults in the room. The ingredients are simple, and they take no time to make.
Basically, these pizza rolls are the ideal app for a holiday party, game day gathering, or a last-minute get-together when you need a snack that comes together fast.
Cheesy Pepperoni Rollups Recipe
Pepperoni rollups start with crescent roll dough, my favorite kitchen multitasker. It bakes up puffy and golden brown, and it’s perfect for wrapping all the things. And, in this case, it’s going to wrap up our pepperoni and cheese to make pepperoni pizza roll-ups.
To make these pepperoni rollups next level delicious, I brush them with a garlic herb butter for extra flavor. The result is that the crescent roll exterior tastes a little like garlic bread—I mean, how can you go wrong?!
Serve your pepperoni roll-ups hot from the oven with some extra marinara sauce on the side for dipping. And if you’re feeding a crowd, you might want to go ahead and double the recipe—you’re going to need extras!
See recipe card below this post for ingredient quantities and full instructions.
For the Pepperoni Rollups:
- Crescent roll dough – Buy a seamless sheet, not precut.
- Shredded mozzarella cheese
For the Garlic Herb Butter:
- Unsalted butter – Salted will work too, but you’ll need to add less kosher salt.
- Garlic powder
- Dried oregano – Or try Italian seasoning.
- Kosher salt
- Add some grated Parmesan cheese in addition to the mozzarella.
- Swap the mozzarella for an Italian cheese blend.
- Use puff pastry dough instead of crescent roll dough for flakier pepperoni rollups.
- Add sliced olives, onions, and green peppers for more pizza flavor.
How to Make Pepperoni Rollups
- Make the garlic herb butter: Melt the butter in a small saucepan set over low heat. Stir in the oregano, garlic powder, and salt.
- Prepare the dough: Lay out a large rectangle of plastic wrap onto your workspace, then unroll the crescent roll dough onto the middle.
- Assemble: Reserve ¼ cup of the cheese, then sprinkle the rest evenly over the top of the dough, leaving a ½-inch border along one side. Layer the pepperoni over the top of the cheese.
- Roll the dough: Begin rolling the dough from the long edge to form a log. Moisten the border with water, then finish rolling the log, pinching along the seam to seal.
- Chill: Wrap the log in plastic wrap and put it in the freezer for about 20 minutes, or until firm. Preheat the oven to 375ºF.
- Cut the rolls: Slice the dough into 8 equal pieces and arrange them on a parchment-lined sheet pan. Leave ample space between each rollup.
- Finish assembling: Use a pastry brush to brush tops of the rolls with the garlic herb butter, then sprinkle the rolls with the reserved cheese.
- Bake: Place the pan in the oven and bake for 12 to 15 minutes, or until the rolls are cooked through and golden in color.
- Serve: Brush the tops with additional herb butter, then serve.
Be sure to roll up the dough tightly. While the crescent roll dough will puff up in the oven, if there are big gaps, the fillings may fall out or slide to the bottom of the rolls.
How to Store Leftover Pepperoni Rollups
Any leftover pepperoni rollups can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, bake at 375ºF until warmed through for best results, or warm them up in the microwave.
Yes, they are a popular food item native to West Virginia and the surrounding region. Pepperoni rolls were invented in 1927 by Italian immigrant Giuseppe “Joseph” Argiro of Fairmont, WV as an easy-to-eat snack for coal miners. These pepperoni rollups aren’t the same as a West Virginia pepperoni roll, but they are very similar.
If you want to make these a meal, pair them with marinara for dipping, along with a simple side like a green salad or steamed broccoli. Roasted vegetables are another easy side dish to serve with pepperoni rollups.
To reheat pepperoni rollups in the oven, preheat to 375°F. Place the rolls on a parchment-lined baking sheet and bake for about 10 minutes, or until they’re heated through and the cheese is melted.
- 1 can crescent roll dough (seamless sheet, not precut)
- 8 ounces shredded mozzarella cheese separated
- 6 ounces sliced pepperoni
Garlic Herb Butter
- 4 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Melt the butter over low heat in a small saucepot, then add the oregano, garlic powder and salt. Mix together and set aside to cool.
- Lay out a large rectangle of plastic wrap on the counter or a large cutting board, then unroll the dough onto the middle of the plastic.
- Reserve about a ¼ cup of the cheese and set aside for topping the rolls later. Sprinkle the rest evenly over the top of the dough, leaving a ½ inch strip along one side, which will be used to seal everything up.
- Layer the pepperoni evenly over the top of the cheese.
- Begin rolling the dough up along the long edge into a log, using the plastic wrap to help guide it along the way. Moisten the edge of the dough that was left bare with a little water, then finish rolling into an even log, pinching along the seam to seal completely.
- Wrap tightly in the plastic wrap and put in the freezer until it has firmed up enough to slice cleanly, about 20 minutes.
- While the dough is chilling in the freezer, preheat the oven to 375 F.
- Once the dough has firmed up, cut into 8 equal slices and arrange on a parchment lined sheet pan, leaving plenty of space in between for them to expand.
- Using a pastry brush, brush top of the rolls with the garlic herb butter, then sprinkle the top with the reserved cheese.
- Bake for 12 – 15 minutes until they are done throughout and a golden brown color.
- While still warm, brush the tops again with more herb butter.