These pepperoni pizza bites are the perfect appetizer or snack for your next kid-friendly get together. Kids and adults will both love these fun snacks! Don’t forget extra marinara for dipping! (Or even ranch!)
TIP: For a vegetarian version, substitute finely chopped cooked mushrooms for the pepperoni, or just use more cheese. Sprinkle with a few red pepper flakes.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Utensils
Small Bowl
Ninja Sheet Pan
Silicone Tipped Spatula
Step 1
In a small bowl, toss together the pepperoni and cheese. Stir in the marinara sauce. (If you have one, this is a good time to use a food processor. Then you don’t have to chop everything so finely; just dump everything in and pulse a few times to mix.)
Step 2
Unroll the dough onto a lightly floured cutting board. Separated into 4 rectangles. Firmly pinched the perforations together and it pat or roll the dough pieces flat.
Step 3
Divide the cheese mixture evenly between the rectangles and spread it out over the dough, leaving a 1/4-inch border. Roll a rectangle up tightly, starting with the short end. Pinch the edge down to seal the roll. Repeat with the remaining roles. If you have time, refrigerate or freeze the rolls for 5 to 10 minutes to firm up. This makes it easier to slice.
Step 4
Slice the rolls into four or five even slices. Place the slices on the sheet pan, leaving a few inches between each.
Step 5
Select AIR ROAST, set temperature to 350 F, and set time to 2 minutes. Select START/PAUSE to begin preheating.
Step 6
Once the unit has preheated, slide the pan into the oven.
Step 7
After 6 minutes, rotate the pan 180 degrees and continue cooking.
Step 8
When cooking is complete, the rolls will be golden brown with crispy edges. Remove the pan from the oven. If you like, serve with additional marinara sauce for dipping.
In a small bowl, toss together the pepperoni and cheese. Stir in the marinara sauce. (If you have one, this is a good time to use a food processor. Then you don’t have to chop everything so finely; just dump everything in and pulse a few times to mix.)
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 2 of 8
Unroll the dough onto a lightly floured cutting board. Separated into 4 rectangles. Firmly pinched the perforations together and it pat or roll the dough pieces flat.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 3 of 8
Divide the cheese mixture evenly between the rectangles and spread it out over the dough, leaving a 1/4-inch border. Roll a rectangle up tightly, starting with the short end. Pinch the edge down to seal the roll. Repeat with the remaining roles. If you have time, refrigerate or freeze the rolls for 5 to 10 minutes to firm up. This makes it easier to slice.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 4 of 8
Slice the rolls into four or five even slices. Place the slices on the sheet pan, leaving a few inches between each.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 5 of 8
Select AIR ROAST, set temperature to 350 F, and set time to 2 minutes. Select START/PAUSE to begin preheating.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 6 of 8
Once the unit has preheated, slide the pan into the oven.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 7 of 8
After 6 minutes, rotate the pan 180 degrees and continue cooking.
60g
pepperoni (very finely chopped)
80g
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (240g)
crescent roll dough
all-purpose flour, for dusting
1/2 cup
pepperoni (very finely chopped)
1 cup
finely shredded mozzarella cheese
1/4 cup
marinara sauce
1 can (8 oz)
crescent roll dough
all-purpose flour, for dusting
Step 8 of 8
When cooking is complete, the rolls will be golden brown with crispy edges. Remove the pan from the oven. If you like, serve with additional marinara sauce for dipping.
