This easy 3-ingredient snack doubles as a back-to-school lunch or game-day appetizer. A slab of cream cheese and a few pepperoni slices are rolled in crescent dough and baked until golden. I made these for my kids’ lunches, but they only got one each because I ate the rest.
We just returned from a three-day trip to Sequoia National Park. It was fun, even if I grumbled about hauling around the “chuck roast” I keep imagining during pregnancy. Camping with friends always makes the trip better—less work and more laughs.
Toward the end of our stay I noticed a sign at the campground: “Number of bear incidents in camp in the last 7 days: 5.” That was oddly reassuring—at least we knew the frequency.
The best part of camping is sharing it with friends. We went with Sarah and Brian—old roommates turned friends—and exchanged meal plans. They love Dutch oven cooking, and their elaborate meals made the trip special (I contributed a last-minute glaze to breakfast—small but appreciated).
Back home, my sister Laura was prepping school lunches and shared many useful ideas. After trying these Pepperoni Cream Cheese Crescents, I wanted to give them their own post. They’re that good and so simple to prepare.
These crescent rolls are incredibly easy: spread a strip of cream cheese on the wide end of a crescent triangle, top with pepperoni, and roll. The cream cheese stays where you put it, so there’s no need to wrap perfectly. They’re delicious on their own, and even better dipped in pizza sauce. Make them ahead and freeze for school lunches (they thaw by lunchtime) or whip them up for a crowd—everyone loves pizza flavors.
Pepperoni Cream Cheese Crescent Rolls
This is such an easy 3-ingredient snack, back-to-school lunch, or game-day appetizer! It’s a slab of cream cheese and some pepperoni rolled up in a crescent and baked.
Ingredients
- 1 (8-oz can) crescent rolls
- 4 ounces cream cheese
- 32 slices pepperoni
- Melted butter, for brushing (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Open the can of crescent rolls and separate the triangles on a lightly floured surface.
- Slice a thin strip of cream cheese from the short end of the block (about 1/4 inch thick, or to your preference).
- Place the cream cheese strip on the wide end of a crescent triangle.
- Top with about four pepperoni slices and gently press them into the cream cheese.
- Roll up the crescent starting at the wide end. It doesn’t need to be perfect if a bit of cheese or pepperoni peeks out.
- Arrange rolls on the baking sheet and brush with melted butter if desired. Bake 11–12 minutes or until light golden brown.
- Serve warm, ideally with your favorite pizza sauce for dipping.
Nutrition
Serving: 1 roll | Calories: 88 kcal | Carbohydrates: 1 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 4 g
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You will love these easy crescent roll ideas!
Bacon and Pepper Jack Stuffed Crescent Rolls
Nutella and Banana Stuffed Crescent Rolls — a reader favorite.
Reuben-Stuffed Crescent Rolls — all the joy of a Reuben in an easier package.
More crescent roll recipes from friends
Chili Cheese Crescent Dogs from Diary of a Recipe Collector
Caprese Crescent Rolls from Lemon Tree Dwelling
Chicken Taco Crescent Ring from Five Heart Home