Use string cheese for easy portioning: Mozzarella string cheese is especially convenient here because it is already portioned and melts neatly inside the dough. If you substitute block mozzarella, cut it into small sticks rather than cubes so the rolls shape more evenly.
Prevent cheese leaks: Keep the cheese centered and avoid overfilling the rolls. A gentle tuck of the dough around the sides helps, and baking seam-side down encourages the crescent dough to stay closed as it puffs.
Add sauce on the side, not inside: It can be tempting to spoon pizza sauce into the rolls, but that extra moisture often makes the dough gummy and more likely to burst. Serving warm marinara alongside gives you the same flavor with a better texture.
Try a simple variation: Swap the pepperoni for turkey pepperoni or fully cooked crumbled sausage if you want a different flavor profile. You can also add a light sprinkle of Italian seasoning before rolling for a more pronounced pizza-shop aroma.
Variation with sausage and Italian seasoning
Make ahead and reheat: These are best fresh from the oven, but they reheat well in a toaster oven or conventional oven at 325°F for a few minutes. That method helps bring back the crisp exterior better than microwaving, which tends to soften the pastry.
