This super cute, incredibly simple Pepperoni Hand Pies Recipe is just thing to satisfy your pizza craving...without any hassle! This recipe is so easy to make, and the kids can help!
Have you ever had one of those pepperoni rolls from your local Italian restaurant? Sure, you could definitely make them - the exact same way - at home, but where's the fun in that?
Pepperoni Hand Pies
I love pepperoni almost as much as I love pepperoni pizza! If you are craving a little pepperoni pizza snack, but don't want to actually MAKE or order a pizza, this Pepperoni Hand Pies recipe is for you!
Our little Pepperoni Hand Pies idea was inspired by our Pizza Roll Casserole and it is just so good!
If you are looking for more fun snack ideas, check these out!
Pepperoni Hand Pies Recipe
Ingredients needed to make our Pepperoni Hand Pies
- 1 package of Pillsbury Crescent dough
- 1 package of pepperoni
- 24 oz package of fresh mozzarella
- pizza sauce, any brand (for dipping)
- biscuit cutter
- small fork
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Directions for how to make our Pepperoni Hand Pies
Preheat the oven to 350 degrees.
Unroll the crescent dough and use the biscuit cutter to cut out an even number of tops and bottoms. After re-using my leftover crescent roll (I simply rolled it back out) I was able to make 7 small hand pies.
Place 3 pepperoni slices on each hand pie. Cut the fresh mozzarella into smaller slices and place 1-2 on top of each pepperoni.
Place a 'top' onto each pie and use the small fork to seal the hand pies shut. Fork the top of each pie to allow air to escape.
Bake for 12-15 minutes or until golden brown.
Serve these delicious little Pepperoni Hand Pies with a side of pizza sauce, the kids will love them!
While these aren't large, they aren't tiny by any means, so I would say that one Pepperoni Hand Pies is one serving.
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To print this Pepperoni Hand Pies Recipe, click the recipe card below!
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Pepperoni Hand Pies Recipe
Ingredients
- 1 package of Pillsbury Crescent dough
- 1 package of pepperoni
- 24 oz package of fresh mozzarella
- pizza sauce any brand (for dipping)
- biscuit cutter
- small fork
Instructions
- Preheat the oven to 350 degrees.
- Unroll the crescent dough and use the biscuit cutter to cut out an even number of tops and bottoms. After re-using my leftover crescent roll (I simply rolled it back out) I was able to make 7 small hand pies.
- Place 3 pepperoni slices on each hand pie.
- Cut the fresh mozzarella into smaller slices and place 1-2 on top of each pepperoni.
- Place a 'top' onto each pie and use the small fork to seal the hand pies shut. Fork the top of each pie to allow air to escape.
- Bake for 12-15 minutes or until golden brown.
- Serve with a side of pizza sauce.
Dottie Hashizumi says
what size cutter did you use? I realize I can use any size, but I always try out original recipe as written & then adjust to my likings, Thank you for having a wonderful site.
Jenn says
I’m sorry I’m so late responding - it’s been a few years but it was either a 2 or 3 inch biscuit cutter.