These tender, buttery snack rolls are akin to cinnamon buns in structure… but they’re full-on pizza perfection in flavor. Using canned crescent roll dough and prepared marinara sauce keeps both the prep time and ingredient list short, making these cheesy, kid-friendly bites easy to whip up at a moment’s notice. Of course, you can also prep them ahead to enjoy as after-school snacks or on-the-go breakfasts throughout the week. Feel free to customize you homemade pizza rolls with your own favorite toppings.
1 (8-oz.) can refrigerated crescent rolls 1/4 cup marinara sauce, divided 4 ounces pre-shredded mozzarella cheese (about 1 cup), divided 1/2 (3.5-oz.) pkg. sliced pepperoni, chopped and divided
How to Make It
Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups. Unroll crescent roll dough onto a lightly floured surface. Separate dough along center perforation to form 2 (7 1/2- x 6-inch) rectangles; press perforations to seal each rectangle.
Spread 2 tablespoons of the marinara sauce on each rectangle, leaving a 1/4-inch border. Top each rectangle with half of the cheese and half of the chopped pepperoni. Roll up each rectangle jellyroll fashion, starting at long end. Using a serrated knife, gently cut each log into 6 even slices. Place pizza rolls in prepared muffin pan.
Bake in preheated oven until golden brown, 14 to 16 minutes. Cool on wire racks 5 minutes.