|Nutritional Guidelines (per serving)|
|Servings: 20 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These little appetizer rolls are easily prepared with crescent roll dough, pepperoni, and cheese, along with other finely chopped additions. Serve them with marinara or prepared pizza sauce for dipping. See the tips and variations for a 10 minute, homemade marinara sauce recipe.
- 1 can (8 ounces) crescent roll dough
- 2 ounces pepperoni (1/2 cup finely chopped)
- 1 cup Mozzarella cheese (shredded)
- 2 to 3 tablespoons mushrooms (or bell pepper, finely chopped)
- 1 tablespoon onion (finely chopped)
- 1 cup marinara or pizza sauce (for dipping)
Gather the ingredients.
Unroll dough and separate into 4 rectangles. Press perforations together.
Evenly sprinkle pepperoni over the rectangles, then the mushrooms or bell pepper, onion (if using), and shredded cheese.
Roll a rectangle up tightly, starting with the short end.
Slice the roll into 5 to 6 even slices and place on the baking sheet, leaving a few inches between them. Repeat with the remaining rolls.
Bake for about 14 to 18 minutes, until nicely browned.
Serve with warmed marinara or pizza sauce and enjoy!
- Replace the mushrooms or finely chopped bell pepper with finely chopped ripe olives.
Quick Marinara Sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 3 cloves of minced garlic and cook for 1 minute, stirring constantly. Add 3 tablespoons of tomato paste and cook, stirring constantly, for 1 minute longer. Add one 28-ounce can of crushed tomatoes and 2 teaspoons of dried leaf basil or 2 to 3 tablespoons of fresh chopped basil. Simmer for 8 minutes.