I’m sharing Crescent Roll Pizza that folds classic pizza ingredients into tidy roll ups, perfect for serving as finger food or as an easy meal with a simple side.

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I love recipes that look impressive but are actually lazy to pull off, and these Crescent Roll Pizza Roll Ups feel exactly like that. I stuff flaky crescent roll dough with stringy shredded mozzarella cheese and somehow everyone thinks I went all out.

They’re perfect as a quick fix when company shows up unannounced, or when dinner needs to be solved without thinking too hard. They vanish fast, and i promise you’ll get curious about what else you can hide inside.

Try one and see how something so simple becomes everyone’s favorite bite, no big fuss required.

Ingredients

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Crescent roll dough: soft, buttery flaky crust, mostly refined carbs and little fiber
Pizza sauce: tangy tomato base, provides vitamin C and adds savory sweetness to rolls
Shredded mozzarella: melty, mild, good protein source but higher in saturated fat
Pepperoni: spicy cured meat, high in sodium and fat, big flavor boost
Melted butter with garlic and herbs: adds richness and savory aroma, add calories
Grated Parmesan: salty, nutty finish, little goes far, adds umami and salt
Extra pizza sauce for dipping: boosts moisture and flavor, good for picky eaters

Ingredient Quantities

1 (8 oz) tube refrigerated crescent roll dough 8 count

1/2 cup pizza sauce plus extra for dipping optional

1 1/2 cups shredded mozzarella cheese

24 thin sliced pepperoni

2 tablespoons unsalted butter melted

1/2 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning or oregano

2 tablespoons grated Parmesan cheese optional

How to Make this

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Unroll the crescent roll dough and press the perforations together to make 8 solid triangles, press seams well so filling wont leak.

3. Spoon the 1/2 cup pizza sauce into 8 small dollops, about 1 tablespoon each, spread slightly on the wide end of each triangle, reserve extra sauce for dipping if you want.

4. Divide the 1 1/2 cups shredded mozzarella among the 8 triangles, about 2 tablespoons cheese each, then top each with 3 thin pepperoni slices.

5. Roll each triangle up from the wide end toward the point, tuck the ends under and place seam-side down on the prepared sheet; if dough tears pinch to seal or use a drop of water to glue it.

6. Mix the 2 tablespoons melted butter with the 1/2 teaspoon garlic powder and 1/2 teaspoon dried Italian seasoning, brush this over each roll up so they get nice and glossy.

7. Sprinkle the optional 2 tablespoons grated Parmesan over the tops for extra flavor.

8. Bake 12 to 15 minutes, until golden brown and cheese is melted, oven times vary so watch them, you dont want them burned.

9. Let the roll ups rest 2 to 3 minutes before serving, then serve warm with the reserved pizza sauce for dipping, store leftovers in the fridge and reheat in oven or air fryer for best texture.

Equipment Needed

1. Baking sheet lined with parchment paper or lightly greased
2. Pastry brush for brushing on the butter mixture
3. Small bowl to mix the melted butter, garlic powder and Italian seasoning
4. Measuring spoons plus a 1/2 cup measure or measuring cup
5. Tablespoon or small spoon for dolloping the pizza sauce
6. Sharp knife or kitchen shears to open the dough tube and trim if needed
7. Oven mitts or potholders for handling the hot sheet
8. Cooling rack or plate to let the roll ups rest before serving

FAQ

Q: How long do I bake these and at what temperature? A: Preheat oven to 375°F (190°C). Arrange roll ups seam-side down on a baking sheet and bake about 12 to 15 minutes or until golden brown. If your oven runs hot check at 10 minutes, and if using convection drop time by 2 to 3 minutes.

Q: Can I make them ahead or freeze them? A: Yes. Assemble the roll ups on a tray, freeze until firm, then transfer to an airtight bag for up to 1 month. Bake from frozen at 375°F, adding about 3 to 5 minutes to the bake time, or thaw in the fridge and bake as usual.

Q: How do I prevent soggy bottoms or a soggy center? A: Dont over-sauce, use a thin layer of pizza sauce, put a little cheese on the dough first as a barrier, and dont overstuff. Also try baking on a preheated sheet or a pizza stone to get a crisper bottom.

Q: Can I swap the pepperoni or make them vegetarian? A: Totally. Swap pepperoni for cooked sausage, ham, or sliced veggies. If using mushrooms or other high moisture veggies, sauté and drain them first so they dont make the dough soggy.

Q: How should I store and reheat leftovers? A: Store cooled roll ups in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven or toaster oven for 6 to 8 minutes to crisp them up. Microwaving works fast but makes them a bit soggy.

Q: Can I make these dairy free or gluten free? A: Yes with caveats. Use a gluten-free crescent dough if you can find it and swap in dairy free or vegan mozzarella. Baking times and texture may change a bit, so watch them closely the first time.

Crescent Roll Pizza Roll Ups Recipe Substitutions and Variations

Crescent roll dough: use 1 lb store bought pizza dough rolled thin for a chewier roll, or 1 sheet puff pastry (thaw first) for a flakier bite, or 8 canned biscuits flattened if that’s what you got.
Pizza sauce: swap 1/2 cup marinara or plain tomato sauce, or pesto for a basil forward twist, or use 1/2 cup Alfredo/garlic butter for a white pizza version.
Mozzarella cheese: use 1 1/2 cups shredded provolone, fontina, or Monterey Jack for similar melt, or 1 1/2 cups vegan shredded cheese to make them dairy free.
Pepperoni: replace with about 3/4 cup cooked crumbled Italian sausage, or sliced ham or salami, or for a veggie option use thinly sliced bell peppers and mushrooms.

Pro Tips

– Dont overfill them, seriously. If you stuff too much cheese or sauce theyll pop open in the oven, so keep the filling modest and press the seams super tight, use a tiny bit of water to glue if needed or chill the dough a few minutes if its getting too soft.

– For a really crisp bottom, heat your baking sheet in the oven first then transfer the roll ups onto the hot sheet, it gives a nicer crunch than putting them on a cold tray, and rotate the pan halfway so they brown evenly.

– Want deeper color and less burnt parm? Brush with melted butter for flavor but use an egg wash for richer browning, and sprinkle Parmesan after they come out of the oven so it doesnt scorch.

– Make ahead hacks: freeze them on a tray first then bag them for longer storage, bake straight from frozen adding a few minutes to the time, or reheat leftovers in the air fryer or oven for best texture instead of the microwave.

Crescent Roll Pizza Roll Ups Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing Crescent Roll Pizza that folds classic pizza ingredients into tidy roll ups, perfect for serving as finger food or as an easy meal with a simple side.

Servings

servings

Calories

202

kcal

Equipment: 1. Baking sheet lined with parchment paper or lightly greased
2. Pastry brush for brushing on the butter mixture
3. Small bowl to mix the melted butter, garlic powder and Italian seasoning
4. Measuring spoons plus a 1/2 cup measure or measuring cup
5. Tablespoon or small spoon for dolloping the pizza sauce
6. Sharp knife or kitchen shears to open the dough tube and trim if needed
7. Oven mitts or potholders for handling the hot sheet
8. Cooling rack or plate to let the roll ups rest before serving

Ingredients

1 (8 oz) tube refrigerated crescent roll dough 8 count
1/2 cup pizza sauce plus extra for dipping optional
1 1/2 cups shredded mozzarella cheese
24 thin sliced pepperoni
2 tablespoons unsalted butter melted
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning or oregano
2 tablespoons grated Parmesan cheese optional

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Unroll the crescent roll dough and press the perforations together to make 8 solid triangles, press seams well so filling wont leak.
Spoon the 1/2 cup pizza sauce into 8 small dollops, about 1 tablespoon each, spread slightly on the wide end of each triangle, reserve extra sauce for dipping if you want.
Divide the 1 1/2 cups shredded mozzarella among the 8 triangles, about 2 tablespoons cheese each, then top each with 3 thin pepperoni slices.
Roll each triangle up from the wide end toward the point, tuck the ends under and place seam-side down on the prepared sheet; if dough tears pinch to seal or use a drop of water to glue it.
Mix the 2 tablespoons melted butter with the 1/2 teaspoon garlic powder and 1/2 teaspoon dried Italian seasoning, brush this over each roll up so they get nice and glossy.
Sprinkle the optional 2 tablespoons grated Parmesan over the tops for extra flavor.
Bake 12 to 15 minutes, until golden brown and cheese is melted, oven times vary so watch them, you dont want them burned.
Let the roll ups rest 2 to 3 minutes before serving, then serve warm with the reserved pizza sauce for dipping, store leftovers in the fridge and reheat in oven or air fryer for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.