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Pepperoni Cream Cheese Crescent Rolls from The Food Charlatan
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5 from 2 votes

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. I made this for my kids for lunch but they only got one each because I ate the rest. 
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 88kcal
Author: Karen


  • 1 8-oz cab crescent rolls
  • 4 ounces cream cheese
  • 32 slices pepperoni
  • melted butter for brushing (optional)


  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.
  • Pop open the can of crescent rolls and separate them out on a lightly floured surface.
  • Use a knife to slice off a strip of cream cheese from the short end of the block. How thick your slices are is totally up to you. Mine were less than 1/4 inch.
  • Lay the cream cheese slice down on the fat end of the crescent roll.
  • Top with about 4 pepperoni slices, and gently press them into the cream cheese.
  • Roll up the crescents, starting at the fat end. It doesn't need to be perfect; if there is some cheese or pepperoni peeking out, that's okay.
  • Arrange on the baking sheet. Bake at 375 for about 11-12 minutes, or until light golden brown.
  • I like to dip these in some Easy No-Cook Pizza Sauce!


Serving: 1roll | Calories: 88kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 187mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg