Ingredients:

  • 1 tube (8 oz / 225g) refrigerated crescent roll dough
  • 1 large (50g) egg, beaten
  • 24 slices (3 oz / 85g) pepperoni
  • 1 cup (115g) shredded mozzarella cheese
  • 1 stick (28g) string cheese, cut into 8 equal segments
  • 1 tsp (2g) dried Italian seasoning
  • 1 tbsp (15ml) unsalted butter, melted
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  2. Unroll the crescent dough and separate it into 8 triangles. Pat each triangle slightly with your palm to flatten it.
  3. Place 3 slices of pepperoni in the center of each triangle, slightly overlapping. Top with 2 tablespoons of shredded mozzarella and one segment of string cheese. Sprinkle a pinch of Italian seasoning over the cheese.
  4. Starting from the wide end, roll the dough tightly toward the point. Pinch the side seams closed with your fingers to lock in the filling.
  5. Brush the top of each roll with the beaten egg wash. Drizzle the melted butter mixed with garlic powder over the top.
  6. Bake for 12–15 minutes until the crust is golden brown and the edges are crisp.