Holiday parties, potlucks, office carry-ins and family gatherings fill my calendar this season—and likely yours too. I made these quick Pepperoni Snack Bites for a recent get-together, and they were such a hit I wanted to share the recipe.
This recipe shines because it uses refrigerated crescent dough and pre-sliced pepperoni. From start to finish it takes about 30 minutes, so you won’t be stuck at the oven while guests mingle—and you’ll still arrive with something everyone will love.
Make it a Meal:
These are best straight from the oven. Serve with a bowl of soup or a fresh salad and they become a light, satisfying meal.
Variations:
Swap whole olives for chopped olives, or use black olives instead of green. If you prefer not to use pepperoni, small slices of ham, turkey or cooked chicken work well. I considered using more cream cheese, but found a small amount holds up better during baking—about half a teaspoon per bite is perfect.
Pepperoni Snack Bites Recipe
Ingredients:
Refrigerated crescent rolls, pepperoni, green olives and cream cheese.
Directions:
Unroll and separate the crescent roll dough onto a baking sheet. At the wide end of each triangle place one slice of pepperoni, then top with about 1/2 teaspoon cream cheese and an olive. Fold the dough over the filling, pressing the edges to seal. Bake at 350°F (175°C) for 15–17 minutes, or until golden brown.
Amazing Pepperoni Snack Bites
Ingredients
- 1 package refrigerated crescent rolls
- 8 slices pepperoni
- 8 green olives
- 4 tsp cream cheese
Instructions
- Preheat oven to 350°F (175°C).
- On a baking sheet, unroll and separate the crescent roll dough. Flatten slightly.
- Place a single slice of pepperoni at the wide end of each triangle.
- Top the pepperoni with about 1/2 teaspoon cream cheese.
- Add an olive on each triangle.
- Fold the dough over the filling and press to seal.
- Bake for 15–17 minutes, or until golden brown.
Approximate Nutrition Information:
Servings per recipe: 8. Per serving: Calories 121, Fat 3 g, Cholesterol 15 mg, Sodium 459 mg, Carbohydrates 15 g, Protein 8 g.
For larger gatherings, double or triple the recipe. Before baking I like to sprinkle a bit of oregano on top for extra flavor; a light dusting of Parmesan also works well. Serve with ranch dressing or marinara for dipping.
Leftovers keep in the refrigerator for up to a week, though they rarely stick around that long.
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