Storm the Cassoulet

Pepperoni and Cheese Crescents

on October 24, 2013



11(8-oz.) can Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni (or other meat)

2oz. (1/2 cup) shredded mozzarella cheese

1cup tomato pasta or pizza sauce, heated


Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

Shape these crescents up to 2 hours ahead. Cover and refrigerate them. Bake them just before they’ll be served.


One response to “Pepperoni and Cheese Crescents

  1. Damn I’d slide about 17 of these down my throat

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