Golden, cheesy pizza twists built from crescent dough—with pepperoni, mozzarella & Parmesan, all brushed in butter and baked until crisp. Served with marinara for dipping, they’re an irresistible snack or appetizer.

Why You Will Love This Recipe

• Cheesiness and pepperoni give that classic pizza hit in every twist.

• Crescent dough makes baking easy and gives great flaky texture.

• Butter brush adds richness and golden color.

• Perfect for parties or casual snacking—and fun to make with friends or kids.

• Marinara dip rounds it off with tangy contrast.

Homemade Pizza Twists made with Crescents

There’s something deeply satisfying about pulling apart a freshly baked pizza twist—flaky lids of crescent dough giving way to bubbling cheese and spicy pepperoni. This recipe starts with two crescent triangles pressed together to form a rectangle, forming a base that’s light, airy, and just sturdy enough to cradle cheese and pepperoni. Brushing melted butter over the dough before and after twisting ensures a golden, flavorful crust that gives way to soft layers beneath.

Between those layers sits a blend of mozzarella and Parmesan—mozzarella for stretch and melt‑in‑your‑mouth gooeyness, Parmesan for salty depth. Pepperonis are placed in each twist so you get disc‑like pockets of savory meat in every bite, rather than a single strip. The combination of those cheeses plus pepperoni delivers that beloved pizza flavor, but in a pull‑apart, portable twist.

The folding and twisting give both form and texture: dough edges fold inward then twist outward so that there’s contrast—some parts grill dark and crisp, others are softer and more melty. Placement on parchment helps prevent sticking, and baking at a moderate oven (350°F) for about 18‑20 minutes allows outer layers to crisp without burning, while cheese melts thoroughly. Marinara as a dip adds acidity and moisture, balancing the richness in the twist.

Because crescents are store‑bought, prep is minimal but result feels artisanal. Butter brings browning, pepperoni brings spice and salt, cheese brings richness. Every element complements the others, giving you something more than a snack—almost mini pizza in twist form, with a playful shape. Serve warm, watch the cheese stretch, dip in marinara, savor those flaky edges.

Servings

Makes 8 pizza twists

Time

Ingredients

• 1 package crescents (8 count)

• 1 cup shredded mozzarella & Parmesan cheese blend

• 2 tablespoons melted butter

• 12 pepperonis

• 1 cup marinara sauce (for dipping)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Press two crescent triangles together to form one rectangle.

3. Brush the rectangle evenly with melted butter.

4. Sprinkle cheese blend in the center of rectangle.

5. Place 3 pepperonis atop the cheese.

6. Fold each long side over toward the middle, pressing edges together.

7. Twist the resulting strip (breadstick‑style) and place onto prepared parchment paper.

8. Brush twisted dough with additional butter.

9. Bake for 18‑20 minutes, or until golden brown and cheese is melted.

10. Serve hot with marinara sauce for dipping.

Tips

• Use good quality crescent dough so it doesn’t tear when twisted.

• Don’t overfill with cheese or pepperoni to avoid leakage.

• Brush both before and after twisting for brown, flavorful crust.

• Let cool a minute before dipping so cheese inside isn’t too runny.

• Marinara sauce warmed slightly enhances flavor.