Pizza Crescent Rolls are a great snack when you need something quick!

Crescent Rolls make these little bundles almost effortless. Fill them with cheese and pepperoni (or your favorite pizza toppings) and bake.

Pepperoni Pizza Crescent Rolls baked on a baking sheet

A Quick Snack

We love to pizza-ize anything from waffles to pasta salad to casseroles!  This recipe tops the list.

  • It needs just a few ingredients
  • Toppings (or fillings!) can be adjusted based on your tastes
  • The recipe comes together quickly
  • Each crescent roll comes out tender, flaky, and packed with cheesy pizza goodness

Make a build-your-own pizza bar and set out bowls of favorite add-ins and toppings and let everyone make their own! Such a fun party activity!

ingredients to make Pepperoni Pizza Crescent Rolls


CANNED CRESCENT DOUGH The crescent rolls make this fast to make. This can also be made with real pizza dough (but will taste more like a calzone).

FILLINGS We added some spicy pepperoni but you can add your favorite toppings. If they have a lot of moisture (like mushrooms or pineapple) be sure to cook them first or squeeze them dry.

CHEESE String cheese keeps it extra easy and doesn’t melt out of the pockets as easily as shredded cheese.

SAUCE Warm pizza sauce is great for dipping. You can add it inside if you’d like but we prefer using it for dipping.

process of rolling Pepperoni Pizza Crescent Rolls

How to Make Pepperoni Pizza Crescent Rolls

  1. Cut string cheese in half.
  2. Layout crescent roll dough on a prepared baking sheet. Top with cheese and pepperoni.
  3. Fold the widest end over the toppings and pinch the sides to seal. Continue rolling to seal.
  4. Place seam-side-down on the baking sheet; bake per recipe below.

Pepperoni Pizza Crescent Rolls on a baking sheet before baking


  • Keep pepperoni pizza crescent rolls in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a toaster oven or air fryer for about 3 minutes and serve.
  • Freeze baked pepperoni pizza crescent rolls on a baking sheet and then put them in a zippered bag with the date labeled on it. They’ll keep about a month in the freezer.
  • Thaw naturally or in the microwave and reheat in a toaster oven or under the broiler.

Pepperoni Pizza Crescent Rolls with a bowl of dip

More Pizza Snacks

If you loved this recipe, be sure to leave a rating! Share your filling inspiration in the comments below! 

Pepperoni Pizza Crescent Rolls baked on a baking sheet
4.96 from 21 votes↑ Click stars to rate now!
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Pepperoni Pizza Crescent Rolls

These pizza crescent rolls are speedy snack packed with flavor.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings
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  • 1 can refrigerated crescent rolls
  • 4 Mozzarella String Cheese
  • 24 slices pepperoni
  • 1 cup pizza sauce for dipping
  • 1 tablespoon grated parmesan cheese
  • ¼ teaspoon garlic powder


  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Cut each string cheese in half.
  • Lay crescents and top with 3 overlapping slices of pepperoni and a string cheese piece.
  • Fold the wide end over the toppings and pinch the sides to seal. Continue to roll up and place seam side down on a baking sheet. Sprinkle parmesan cheese and garlic powder over the tops of the roll ups.
  • Bake for about 12 minutes or until golden. Serve with warm pizza sauce for dipping


Nutritional information does not include dipping sauce.
Substitute pepperoni for your favorite pizza toppings.
Toppings with moisture (such as mushrooms or pineapple) should be cooked or squeezed dry before adding.
4.96 from 21 votes

Nutrition Information

Serving: 1roll | Calories: 172 | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 447mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Pizza, Snack
Cuisine American
Pepperoni Pizza Crescent Rolls with one in half and writing
Pepperoni Pizza Crescent Rolls with a title
Pepperoni Pizza Crescent Rolls on a baking sheet with a title
ingredients to make Pepperoni Pizza Crescent Rolls with final dish and a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 21 votes (17 ratings without comment)

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  1. My teen son asks for these weekly, I usually make them with a tube of pizza crust, but I accidently bought crescents instead. Wanted to do a quick google search, knowing someone out there is making them with rolls vs pizza dough. Glad I found this one :) This looks even easier than the way I make them. Friday night suppers need to be quick in our house, as the hubby has foosball league. These will be perfect for tonight! I liked the comment to roll them in parm instead of sprinkling, will be doing that for sure!5 stars

    1. Thank you for sharing Sarah, I’m glad you found these too! Enjoy! (Friday night pizza night!)

  2. I ended up only having the large crescents so I cooked them for the time listed on the package and they still turned out perfectly cheesy on the inside. Thanks for another great recipe ❤️5 stars

  3. Made this twice with the help of my grand babies. They loved helping and it tastes great too! Moms and Dads were excited about how easy they were to make. The second time we used the “Grands’ Pillsbury Crescent Rolls and they turned out a little bigger and didn’t change the flavor at all. We rolled them in the parmesan cheese vs sprinkled. That seemed to coat them better. Thank you!

  4. Delicious-sounding ingredients. Unfortunately my oven is off by 50-75°. I haven’t gotten it down to a science. It looked to by just shy of 400° on my oven thermometer. When it was at 50° from 375°, it read 350°. So many things used with flour and yeast in my oven dry out on the bottoms. When I pull the things out it is burnt on the bottom and I’m discouraged! Wish it worked instead of charring on the bottom.