Crusty Pepperoni Roll
A whole pepperoni stick is wrapped in flaky crescent roll dough and baked until golden brown. This simple and savory roll is perfect for slicing and serving as a crowd-pleasing appetizer.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain eggs, gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 227 gcrescent roll dough, refrigerated
- 1 pcspepperoni stick, about 25cm / 10-inch (25.4 cm)
- 1 pcsegg yolk, lightly beaten
- 1 tbspall-purpose flour, for dusting
garnish
- 2 tbspdijon mustard, for serving(optional)
Equipment
pastry brush · baking sheet · parchment paper · cutting board · knife · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
About 5 min
Cook’s note: Using parchment paper prevents the dough from sticking and makes cleanup much easier.
- 2
Unroll the crescent roll dough onto a clean work surface, keeping it as a single rectangle. Pinch any perforations to seal them.
About 2 min
- 3
Brush the entire surface of the pepperoni stick with the beaten egg yolk.
About 1 min
Cook’s note: The egg wash acts as a glue for the flour and helps the dough stick.
- 4
Lightly dust a plate with the all-purpose flour and roll the egg-washed pepperoni stick in it until it's evenly coated.
About 1 min
- 5
Place the coated pepperoni stick along one of the long edges of the dough rectangle.
- 6
Tightly roll the dough around the pepperoni stick to enclose it completely.
About 1 min
- 7
Pinch the seam firmly to seal and tuck the ends of the dough underneath the roll.
Cook’s note: A good seal prevents the roll from opening up while baking.
- 8
Place the wrapped pepperoni, seam-side down, on the prepared baking sheet.
- 9
Bake for 15 to 20 minutes, until the crust is golden brown and puffed.
About 20 min
Cook’s note: Oven times can vary, so keep an eye on it after the 15-minute mark.
- 10
Remove the roll from the oven and let it cool on the baking sheet for at least 5 minutes before handling.
About 5 min
Cook’s note: Resting makes it easier to slice without crumbling.
- 11
Transfer to a cutting board, slice into 1cm (1/2-inch) thick rounds, and serve warm with mustard for dipping, if desired.
Keep it good
Store leftover slices in an airtight container in the refrigerator.
Reheat slices in an oven or air fryer at 175°C (350°F) for 5 minutes until warm and crisp.
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