Crescent Roll Pizza Braid

A close up image of the side of a slice of pizza bread revealing the melty cheese and pepperoni inside, on top of the rest of the pizza roll.

This crescent roll pizza braid is the perfect appetizer to bring to a gathering or game-day party! My easy recipe comes together quickly and you can add whatever fillings you like.

Course Appetizer, Snack

Cuisine American, Italian

Diet Low Salt

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 118kcal

Author Jessy Freimann

Equipment

1 sheet pan
1 Pizza Cutter
1 Spatula
1 Rolling Pin

Ingredients

1 crescent roll sheet (or package of crescent rolls- use a rolling pin to roll them out and adhere together into a rectangular sheet on a piece of parchment.
5 Tablespoons pizza sauce
2 cups mozzarella cheese shredded
20 slices pepperoni
3 Tablespoons butter, melted
1 teaspoon Italian seasoning
1 Tablespoon Romano cheese

Instructions

Preheat the oven to 350 degrees and line a sheet pan with parchment.
Place the crescent sheet onto the parchment paper and roll it slightly to flatten (you don't want it too thin).
Using a pizza wheel or knife, cut strips about 1 ½ inches into each side, leaving around 3-4 inches of dough uncut on the inside.
Place spoonfuls of pizza sauce down the center of the dough.
Top with mozzarella and the pepperoni
Take the strips and fold them over each other, pressing lightly in the middle to create the braid. Fold the ends in to hold in the filling.
In a small bowl, mix melted butter, Italian seasoning and Romano or Parmesan cheese until well combined. Brush onto the top of the braid.
Bake for around 30-35 minutes or until golden brown. Serve immediately or refrigerate and reheat when ready to serve.

Video

Notes

Using crescent rolls if a sheet isn't available- Remember, if a crescent roll sheet isn't available you can totally use crescent rolls! Carefully unroll the dough, leaving it in a rectangle. Use a rolling pin to smooth out the perforations and make it one sheet. Make sure to be extra careful when braiding the dough.

Don't forget the parchment paper for easier cleanup and to prevent sticking.

I use a pizza wheel or a knife to cut the dough strips. The sharper the better, but be careful!

I use the back of my spoon to spread the pizza sauce evenly down the center of the dough. A spatula would also work!

Don't cut the baking time short. You want to make sure all the dough is baked through!

I like to serve this with extra marinara sauce for dipping. Or, copy your favorite pizza joint and pair it with some blue cheese or ranch dressing.

Ingredients to prep ahead- Shred cheese and make the pizza sauce to save on assembly time.

Leftovers and storage- Store any leftovers in an airtight container in the refrigerator for up to 4 days. I personally love cold rolled pizza bread, or you could reheat it in an air fryer or toaster oven at 350 degrees F for 5-10 minutes until crispy.

Nutrition