Mozzarella Pepperoni Croissant Rolls: A Deliciously Easy Recipe

Assembling the Rolls

1. Layer cheese and pepperoni. Place a generous pinch of shredded mozzarella near the wide end of each triangle, then lay two slices of pepperoni on top. The cheese acts as a glue, preventing the pepperoni from sliding during baking.
2. Roll tightly. Starting at the wide end, roll the dough toward the point, tucking the edges as you go. A tight roll ensures the filling stays inside and creates a uniform spiral that bakes evenly.
3. Seal the tip. Pinch the pointed tip to seal the roll. This prevents the cheese from leaking out and helps maintain the classic croissant shape.
4. Prepare the wash. In a small bowl, whisk together melted butter, egg, and milk. Brush each roll lightly; the mixture gives a glossy, golden crust and adds a subtle richness.
5. Season the tops. Sprinkle each brushed roll with Italian seasoning, black pepper, and a pinch of coarse sea salt. These seasonings enhance the buttery flavor and add a fragrant finish.

Baking

Preheat your oven to 375°F (190°C). Arrange the rolls on a parchment‑lined baking sheet, leaving a little space between each. Bake for 18–20 minutes or until the tops are deep golden brown and the mozzarella is fully melted. If you prefer extra crispness, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Finishing Touch

Remove the rolls from the oven and let them rest for 3–4 minutes. This short rest lets the cheese set slightly, making them easier to handle and preserving the gooey interior. Serve warm, straight from the tray, for the ultimate melt‑in‑your‑mouth experience.