Ingredients:

  • 1 can (8 oz) refrigerated crescent roll dough
  • 16 slices pepperoni
  • 8 mozzarella cheese sticks
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1 pinch sea salt

Instructions:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the chilled crescent dough and separate it into 8 triangles.
  3. Mix melted butter, garlic powder, and Italian seasoning in a small bowl to create the garlic butter wash.
  4. Lay each dough triangle flat and place 2 slices of pepperoni at the wide end.
  5. Place one mozzarella cheese stick directly on top of the pepperoni.
  6. Roll the dough tightly from the wide end toward the point, sealing the edges with your fingers.
  7. Arrange rolls on the baking sheet with 1 inch of space between each and brush the tops with the garlic butter mixture.
  8. Bake for 10–12 minutes until the crust is mahogany-colored and the cheese bubbles at the edges.
  9. Allow the rolls to rest for 3 minutes before serving to allow the cheese to set.