Name: Portuguese Rolls Recipe (Seriously Easy Appetizer!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 (8 oz) tube refrigerated crescent roll sheet (or seamless dough); 24 slices pepperoni (about 2 oz); 6-8 string cheese sticks, or about 1 1/2 cups shredded low-moisture mozzarella; 1 tablespoon olive oil or melted butter; 1 teaspoon Italian seasoning; 1/4 cup marinara sauce, for dipping (optional, but highly recommended)

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I have a soft spot for recipes that feel like a secret handshake. You know the kind? They look impressive on a plate, cause a small stampede at parties, but secretly involve about three minutes of actual work. These Mozzarella & Pepperoni Stuffed Rolls are exactly that. Forget slaving over dough—we’re letting the store-bought crescent roll sheet do the heavy lifting. Think of it as your favorite pepperoni pizza, but in a flaky, buttery, pull-apart package that everyone will fight over. I can’t tell you how many times these have saved me. My niece’s last-minute birthday party, a wine night that suddenly needed food, you name it. They’re my go-to because they’re foolproof. The smell of melty mozzarella and spicy pepperoni filling the kitchen? It’s pure happiness. And the best part? No one will believe how easy they were. While this is a fantastic cheat, I also love diving into authentic Portuguese Recipes. From the soul-warming comfort of a classic Portuguese Soup Recipe to the rich, savory notes of a Portuguese Chicken Recipe, there’s so much to explore. And if you have a sweet tooth, my Nutella Cinnamon Rolls are a whole other level of delicious trouble. But for a guaranteed crowd-pleaser that’s ready in a flash, these cheesy, meaty rolls are your answer. They are the ultimate easy Mozzarella Recipe.

1) Key Takeaways
2) Easy Portuguese Rolls Recipe
3) Ingredients for Portuguese Rolls
4) How to Make Portuguese Rolls
5) Tips for Making Portuguese Rolls
6) Making Portuguese Rolls Ahead of Time
7) Storing Leftover Portuguese Rolls
8) Try these Appetizer next!
9) Portuguese Rolls Recipe
10) Nutrition

1) Key Takeaways

Okay, real talk. You clicked on a Portuguese Rolls Recipe, and I get it. You probably want to know if this is a three-day sourdough project that requires a degree in bread science. Let me stop you right there.

This Portuguese Rolls Recipe is my favorite kind of kitchen magic. It’s the kind that looks like you spent all afternoon in a flour-dusted apron, but in reality, you used a single sheet of crescent roll dough. I’m not even a little bit ashamed of this shortcut.

The payoff is huge. You get these gorgeous, golden-brown rolls, stuffed with gooey, melted mozzarella and spicy little pepperoni coins. They’re warm, flaky, and they pull apart with the most satisfying cheese stretch you’ve ever seen outside of a pizza commercial.

2) Easy Portuguese Rolls Recipe

I call these my “emergency appetizers.” Maybe it’s because my last-minute party prep always feels like a minor emergency. You know the drill. Guests are due in an hour, you’ve cleaned the living room, but the only food you have is a bag of chips from 2018. Enter these rolls.

This whole idea for a super simple Portuguese-style roll came from a similar panic. I had a tube of crescent dough in the fridge and a desperate need for something that tasted like effort. I started thinking about the fantastic savory Portuguese breakfast pastries I’ve had – flaky, buttery, often filled with ham and cheese. That’s the flavor vibe we’re going for here.

The process is laughably simple. We’re not kneading dough, we’re not proofing yeast. We’re unrolling, stuffing, rolling, and slicing. That’s the entire journey. From fridge to table in under half an hour, with about 10 minutes of actual hands-on work. If you can roll a sleeping bag, you can make these.

3) Ingredients for Portuguese Rolls

Here’s your shopping list, and I promise it’s short. Every item plays a specific, delicious role. Let’s break it down so you know exactly why you’re grabbing it.

1 tube of crescent roll sheet dough: This is your golden ticket. Look for the “seamless” sheet kind if you can find it; it saves a step. The dough is already buttery and flaky – our job is just to give it a purpose. If your store only has the classic perforated triangles, that’s fine. Just pinch the seams together really well.

24 slices of pepperoni: You want the standard-sized slices, not the mini ones. They’re our primary source of salty, spicy, savory flavor. They crisp up a bit at the edges as they bake, which is pure joy. Don’t skimp here.

6-8 string cheese sticks (or 1 ½ cups shredded low-moisture mozzarella): This is the molten heart of the operation. I love using string cheese sticks because they’re perfectly portioned and give you beautiful, distinct strands of cheese. Pre-shredded mozzarella works in a pinch, but make sure it’s the low-moisture kind. Wet cheese can make the dough soggy.

1 tablespoon olive oil or melted butter: This gives the tops of our rolls that beautiful, shiny, golden-brown finish. The butter adds a richer flavor, but olive oil is great too.

1 teaspoon Italian seasoning: A simple sprinkle of this herb blend (oregano, basil, thyme, etc.) on top makes the whole kitchen smell like an Italian bakery. It’s the aromatic finishing touch.

¼ cup marinara sauce, for dipping: This is technically optional, but let’s be honest, it’s not. Warm, cheesy bread absolutely begs for a dip. Use your favorite jarred sauce, or if you’re feeling fancy, warm it up with a pinch of red pepper flakes.

4) How to Make Portuguese Rolls

Ready to make some magic? Grab a baking sheet and let’s get rolling. Literally.

Step 1: Heat and Prep. First, get your oven nice and hot at 375°F (190°C). While it’s warming up, line a baking sheet with a piece of parchment paper. This is the single best trick to prevent a cheesy, sticky mess on your pan. No scrubbing required later.

Step 2: Unroll and Seal. Open that tube of dough. If it pops and makes you jump, you’re doing it right. Unroll it onto a clean counter. If you see those little triangle perforations, just press and pinch them together until they disappear. You want one smooth rectangle of dough to work with.

Step 3: Layer the Good Stuff. Now for the fun part. Lay your pepperoni slices in a single layer over the dough, leaving about a half-inch border around all the edges. You might have to overlap them slightly, and that’s perfectly fine. Then, lay your string cheese sticks end-to-end along one of the long edges. If you’re using shredded cheese, sprinkle it evenly over the pepperoni.

Step 4: Roll It Up. Starting from the long edge with the cheese, start rolling the dough up tightly. Think of rolling a yoga mat or a poster – you want it snug so the filling stays inside. Keep rolling until you have a neat little log.

Step 5: Slice and Place. Take a sharp knife and slice the log into 8 equal pieces. I find it easiest to cut it in half first, then cut each half into quarters. Don’t stress about perfect slices. Slightly rustic rolls look more homemade, and I’m all for that aesthetic. Place each slice, cut-side up, on your prepared baking sheet. Give them a little space to puff up.

Step 6: Brush and Bake. Brush the tops lightly with your olive oil or melted butter. Then, sprinkle that Italian seasoning evenly over them. Pop the sheet into the hot oven. Bake for 12 to 15 minutes. You’re looking for the tops to be a deep, golden brown and you should see melted cheese starting to bubble out the sides. Your house will smell incredible.

Step 7: Cool (Briefly) and Serve. Take the rolls out of the oven. This is crucial: let them cool on the sheet for just 2-3 minutes. The cheese inside is like edible lava right now. After that brief pause, transfer them to a plate, grab that bowl of marinara, and watch them vanish. Serve warm.

5) Tips for Making Portuguese Rolls

I’ve made these rolls more times than I can count, and I’ve learned a few things along the way. These tips will help you avoid my early mistakes and guarantee success every single time.

First, don’t fear the cheese leak. If some mozzarella escapes and pools on the parchment paper, congratulations, you’ve just made bonus crispy cheese chips. People fight over those. It’s a feature, not a bug. Just use a spatula to scrape them up and serve them right alongside the rolls.

Second, work with cold dough. If the dough gets too warm from your hands, it can become sticky and hard to roll. If you feel it getting soft, just pop the whole log (before slicing) into the fridge for 10 minutes to firm up. It makes slicing much cleaner.

Finally, get creative with the fillings. This recipe is a fantastic blueprint. Swap the pepperoni for thinly sliced ham or cooked, crumbled sausage. Add a handful of chopped, roasted red peppers or a few spoonfuls of pesto under the cheese. The dough is your canvas. When exploring Portuguese recipes, you’ll find they often celebrate simple, bold flavors, and that’s exactly what this base recipe does so well.

6) Making Portuguese Rolls Ahead of Time

Life is busy. Sometimes you need to get a head start. The good news is these rolls are incredibly friendly to advance prep, which makes them perfect for holiday mornings or game day gatherings.

You have two great options. First, you can assemble the entire log, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready, just take it out, slice it, and bake as directed. You might need to add a minute or two to the bake time since you’re starting with a cold log.

The second option, which I prefer for maximum freshness, is to slice the rolls and arrange them on the parchment-lined baking sheet. Then, instead of baking, cover the whole sheet tightly with plastic wrap and refrigerate. When your guests arrive, simply remove the plastic, brush with butter, sprinkle with seasoning, and bake. They’ll think you just whipped them up.

You can even freeze the unbaked, sliced rolls on the sheet until solid, then transfer them to a freezer bag for up to a month. Bake from frozen, adding about 3-5 minutes to the cooking time.

7) Storing Leftover Portuguese Rolls

Let’s be realistic. “Leftovers” might be a strong word for these. But on the off chance one or two survive the initial feeding frenzy, here’s how to handle them.

Let the rolls cool completely on the counter. Once they’re at room temperature, place them in a single layer in an airtight container or wrap them individually in foil. They’ll keep in the fridge for up to 3 days.

To reheat, the microwave is your last resort—it will make the dough soft and chewy. For best results, use your oven or a toaster oven. Preheat to 350°F and warm the rolls for 5-8 minutes, or until heated through and the exterior is crisp again. This brings them shockingly close to their original glory.

Enjoying these easy mozzarella recipes with friends is one of life’s simple pleasures, and knowing you can revive them the next day is just the cherry on top.

8) Try these Appetizer next!

9) Portuguese Rolls Recipe