Description
A savory, handheld pastry that delivers a satisfying crunch on the outside with a gooey, molten interior, combining pepperoni and mozzarella cheese in flaky dough.
Ingredients
Scale
- 1 package refrigerated crescent roll dough (or one sheet of thawed puff pastry)
- 1 cup shredded mozzarella cheese
- 30 slices pepperoni (standard)
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon dried oregano
- a pinch kosher salt
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll dough and press seams together to form a single rectangle.
- Spread cheese evenly over dough, then layer pepperoni on top.
- Roll dough tightly from one long side, pinch the edge to seal, and place on the baking sheet.
- Brush with melted butter, sprinkle with oregano and salt, and bake for 12-15 minutes until golden brown. Let rest for 5 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: snack, appetizer, main dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in the oven at 350°F to restore crispiness.