Mozzarella Pepperoni Croissant Rolls: A Deliciously Easy Recipe

Ingredients

Main Ingredients

• 1 (8‑oz) tube of refrigerated croissant dough
• 8 slices of pepperoni (or about 100 g)
• 1 cup shredded mozzarella cheese

Butter‑Egg Wash

• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 tablespoon milk

Seasonings & Extras

• ½ teaspoon Italian seasoning
• ¼ teaspoon freshly ground black pepper
• Coarse sea salt for sprinkling

Instructions

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.