I’ve been making these pizza rolls for several years now, and my hubby always gives them his stamp of approval. They whip up in a flash, and are kid friendly, too. I’ve seen a few different versions of these on Pinterest over the years, and everyone puts their own spin on them – me included. One thing I’ve learned is to pinch the seams together after rolling them up, so all of that cheesy goodness doesn’t escape. I also make a version sans the pepperoni, but with extra garlic. Voila! Easy cheesy garlic bread. Here’s how to make the pizza rolls:
To make 16, you will need:
2 packages of reduced-fat refrigerated crescent rolls
8 pieces of light string cheese, cut in half to make 16
4 or 5 pieces of pepperoni for each pizza roll (64-80 pieces)
1. Preheat the oven to 375 degrees.
2. Unroll the crescent rolls and put each triangle on an ungreased cookie sheet.
3. Sprinkle the crescent rolls with a little bit of garlic powder.
4. Place 4 or 5 pieces of pepperoni on each triangle.
5. Place a half of a piece of string cheese on each triangle. I put it at the wide end of the crescent roll, as it’s easier to roll that way.
6. Starting at the wide end, fold the bottom corners in, then roll toward the tip of the triangle for each one.
7. Pinch the seams together so the cheese doesn’t ooze out.
8. Sprinkle each piece with Italian seasoning.
9. Bake for approx. 12-14 minutes until cooked through and golden.
While the pizza rolls are baking, heat the pizza sauce in a saucepan on the stove on low-medium heat.
Serve the pizza rolls with small individual bowls of pizza sauce.