Tuesday, April 9, 2013

Pepperoni Croissant Rolls

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When it comes to entertaining, a life saver for me is having crescent roll dough on hand. This was something I used to carry often before I began living gluten free. Croissant dough was an ingredient I could make all sorts of appetizers and snacks with, because everything tastes great with buttery croissants, right? Well, these Pepperoni Croissant Rolls are no exception and made an appearance on a recent dinner party I hosted. Pepperoni, string cheese and italian seasoning is rolled and baked into flaky croissant dough for a savory roll perfect for guests or just all to yourself...

This was something my friend, Kelly, made for one of my recent dinner parties. It was delicious and from the recipe, really easy to put together. Essentially its a buttery croissant stuffed with pepperoni and cheese - yum! It isn't gluten free {sadly} but I was able to enjoy a little bit with a gluten supplement. So if you have no issues with gluten or are able to use gluten supplements for a gluten intolerance, these are definite something to make and try!...

Pepperoni Croissant Rolls
recipe from Taste of Home
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt


Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.

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