Ingredients:

  • 1 can (8 oz / 226g) refrigerated crescent roll dough
  • 24 slices (2 oz / 57g) high-quality pepperoni
  • 4 sticks (112g) low-moisture mozzarella string cheese, halved
  • 1 tbsp (5g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter, melted
  • 0.5 tsp (1g) garlic powder
  • 0.5 tsp (0.5g) dried Italian seasoning
  • 1 pinch coarse sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough and separate into 8 individual triangles along the perforated lines.
  3. On the widest end of each triangle, layer 3 slices of pepperoni in a slight overlap.
  4. Place one mozzarella cheese segment (half a stick) on top of the pepperoni layer.
  5. Starting at the wide end, roll the dough toward the point, tucking the sides slightly to secure the cheese and meat.
  6. Arrange on the tray. Place the rolls point side down on the prepared sheet, spaced at least 2 inches apart.
  7. In a small bowl, whisk together melted butter, garlic powder, Italian seasoning, and sea salt. Brush the mixture generously over each roll.
  8. Top with Parmesan. Sprinkle the grated cheese evenly over the tops.
  9. Bake 12 minutes. Cook until the tops are a deep mahogany gold and the cheese just starts to peek out the ends.