Warm Pesto Mozzarella Stuffed Crescent Rolls

Quick Recipe Version (TL;DR)

• Yield: 8 stuffed crescent rolls
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 1 (8 oz / 226 g) can refrigerated crescent roll dough (8 triangles)
• 1/3 cup (80 ml) basil pesto
• 4 oz (115 g) low-moisture mozzarella, cut into 8 sticks
• 1 large egg + 1 tbsp water (egg wash)
• 1 tbsp unsalted butter, melted (optional, for extra flavor)
• 1 tbsp grated Parmesan cheese (optional)
• 1/4 tsp garlic powder (optional)
• Extra pesto, red pepper flakes, and flaky salt for serving (optional)

Do This

• 1. Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• 2. Cut mozzarella into 8 even sticks. Unroll the crescent dough and separate into 8 triangles.
• 3. Spread about 2 tsp pesto over each triangle, leaving a small border at the edges.
• 4. Place a mozzarella stick on the wide end of each triangle; roll up tightly toward the tip, tucking in the sides.
• 5. Place rolls on the baking sheet, brush with egg wash, and (optional) sprinkle with melted butter mixed with Parmesan and garlic powder.
• 6. Bake 11–14 minutes until puffed and deep golden. Cool 5 minutes, then serve warm with extra pesto and a pinch of red pepper flakes.

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Why You’ll Love This Recipe

• Soft, buttery crescent rolls wrapped around gooey, stretchy mozzarella and fragrant basil pesto.
• Ready in under 30 minutes with simple supermarket ingredients.
• Perfect as a cozy snack, party appetizer, or easy side for soup and salad.
• Endlessly customizable with different cheeses, pestos, or extra toppings.

Grocery List

• Produce: Fresh basil (optional, for garnish)
• Dairy: Low-moisture mozzarella block, Parmesan cheese, unsalted butter, 1 large egg
• Pantry: Refrigerated crescent roll dough (8-count), basil pesto (jarred or homemade), garlic powder, red pepper flakes, flaky or coarse salt, parchment paper (or nonstick spray)

Full Ingredients

Stuffed Crescent Rolls

• 1 (8 oz / 226 g) can refrigerated crescent roll dough (8 pre-cut triangles)
• 1/3 cup (80 ml) basil pesto, stirred
• 4 oz (115 g) low-moisture mozzarella cheese, cut into 8 even sticks (about 1.25 cm x 5 cm each)

Egg Wash

• 1 large egg
• 1 tbsp water or milk

Optional Garlic-Parmesan Finish

• 1 tbsp unsalted butter, melted
• 1 tbsp finely grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp dried Italian seasoning or dried basil (optional)

For Serving (Optional)

• 1/4 cup (60 ml) extra basil pesto, for dipping
• Pinch of red pepper flakes
• Flaky sea salt or coarse kosher salt
• Fresh basil leaves, chopped or torn

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Set your oven to 375°F (190°C). Give it a solid 10–15 minutes to fully preheat; this helps the crescent rolls puff nicely and brown evenly.

Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy. If you do not have parchment, lightly grease the sheet with nonstick spray or a thin layer of butter or oil.

Step 2: Prepare the cheese and dough

Cut the mozzarella block into 8 even sticks, each about the width of your little finger and 2 inches (5 cm) long. Try to keep them roughly the same size so the rolls bake evenly and the cheese melts at the same rate.

Open the can of crescent roll dough and gently unroll it onto a clean work surface. Separate along the perforations to create 8 triangles. If any edges are torn or too thin in spots, gently press the dough together with your fingertips to patch and thicken it slightly.

Step 3: Spread the pesto

Stir the pesto so the oil and herbs are well combined. Using a small spoon or butter knife, spread about 2 teaspoons of pesto over each triangle. Focus on the wider end and middle of the dough, leaving a small 0.5 cm border all around so the pesto does not leak out too much as it bakes.

Do not overload the dough; a thin, even layer is perfect. Too much pesto can cause the rolls to slide apart and the filling to spill out onto the tray.

Step 4: Add mozzarella and roll tightly

Place one mozzarella stick horizontally along the wide end of each triangle, on top of the pesto. If your cheese sticks are thicker, you can trim them slightly or lay shorter pieces end to end so they fit neatly.

Starting from the wide end, roll each triangle up toward the pointed tip, just like a classic crescent roll. Roll firmly but not so tight that the dough tears. If pesto or cheese tries to escape out the sides, gently tuck the edges of the dough in as you roll to seal in the filling as best you can.

Set each stuffed roll on the prepared baking sheet, tip-side down to help keep it from unrolling. Leave at least 2.5 cm of space between rolls to allow for puffing.

Step 5: Brush, season, and bake

In a small bowl, whisk together the egg and 1 tablespoon of water or milk until smooth. Lightly brush the tops and sides of each crescent roll with the egg wash. This is what gives you that beautiful, glossy, bakery-style golden crust.

If you would like the garlic-Parmesan finish, stir together the melted butter, Parmesan, garlic powder, and dried Italian seasoning in another small bowl. Lightly drizzle or brush this over the egg-washed rolls, or simply spoon a tiny amount onto each one.

Transfer the baking sheet to the oven and bake for 11–14 minutes, or until the crescent rolls are puffed and a deep golden brown. Keep an eye on them during the last few minutes, as different brands of dough and ovens can brown at slightly different speeds.

Step 6: Rest briefly and serve warm

When the rolls are golden and fragrant, remove the baking sheet from the oven. Let the crescents rest for 5 minutes on the tray; the cheese inside is extremely hot and will set slightly as it cools, making them easier and safer to eat.

Transfer the warm rolls to a serving plate. Sprinkle with a pinch of flaky sea salt, red pepper flakes, and a few torn basil leaves if you like. Serve right away with a small bowl of extra pesto for dipping. Enjoy the soft, buttery dough, aromatic basil, and melty mozzarella while everything is still warm and wonderfully gooey.

Pro Tips

• Keep the cheese from leaking: Tuck the sides of the dough in around the mozzarella as you roll and place the finished crescents tip-side down on the tray to help seal them.
• Do not overload the pesto: A thin layer adds big flavor; too much will cause the rolls to slide apart and the filling to spill and burn on the pan.
• Chill the cheese for cleaner melts: If your kitchen is warm, pop the cut mozzarella sticks into the fridge or freezer for 5–10 minutes before rolling; slightly chilled cheese tends to stay put better as it melts.
• Rotate the pan for even browning: If your oven has hot spots, rotate the baking sheet halfway through baking so all the rolls get equally golden.
• Serve while just warm: These are at their best 5–20 minutes after baking, when the centers are still melty but not scorching hot.

Variations

• Spicy pesto crescents: Stir crushed red pepper flakes or a dash of hot sauce into the pesto before spreading, and finish the baked rolls with extra flakes for a gentle kick.
• Three-cheese version: Add a small pinch of shredded mozzarella and Parmesan on top of the pesto before adding the cheese stick, and sprinkle more Parmesan over the egg wash.
• Sun-dried tomato pesto twist: Swap classic basil pesto for sun-dried tomato pesto and add a tiny strip of roasted red pepper inside with the mozzarella for a richer, slightly smoky flavor.

Storage & Make-Ahead

Let leftover pesto-and-mozzarella crescent rolls cool completely, then store them in an airtight container.

Room temperature: Keep at room temperature for up to 1 day. For anything longer, refrigerate.

Refrigerator: Store in the fridge for up to 3–4 days. Reheat on a baking sheet at 325°F (165°C) for 8–10 minutes, or in an air fryer at 320°F (160°C) for 4–6 minutes, until warmed through and the cheese is remelted.

Freezer: You can freeze baked crescents in a single layer until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 15–18 minutes. For best texture, avoid microwaving; it can make the dough tough.

Make-ahead (unbaked): Assemble the stuffed rolls, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 6 hours. When ready to bake, brush with egg wash and toppings, then bake, adding 1–2 extra minutes if needed.

Nutrition (per serving)

Approximate values per stuffed crescent roll (1 of 8): about 210 calories; 13 g fat (5 g saturated); 15 g carbohydrates; 1 g fiber; 3 g sugar; 8 g protein; 430 mg sodium. Values will vary based on the specific brands of crescent dough, pesto, and cheese you use, as well as any extra toppings or dips.