1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This keeps the bottoms from getting too brown, just like Mama Lu’s trusty cast iron skillet did.
2. Open the refrigerated croissant dough and gently unroll it on a clean surface. Separate the dough into individual triangles, being careful not to tear them.
3. Sprinkle a pinch of dried Italian seasoning over each triangle. It’s a small step but adds a layer of flavor that takes these rolls from simple to memorable.
4. Place 3-4 slices of pepperoni on the wide end of each triangle. Don’t be shy—this is where the heart of the flavor is.
5. Top the pepperoni with about 2 tablespoons of shredded mozzarella. I like to pile it on a bit because the melty cheese is what makes these rolls so irresistible.
6. Starting from the wide end, gently roll the dough toward the pointed tip, tucking the edges slightly to seal in the filling. This reminds me of the way Mama Lu would fold biscuit dough with such care, like she was wrapping up a little piece of love.
7. Place the rolled croissants on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops lightly with olive oil or melted butter to encourage that golden, flaky crust we all crave.
9. Sprinkle a little extra Italian seasoning or crushed red pepper flakes on top if you want a tiny kick.
10. Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed and golden brown, and the cheese inside is bubbling.
11. Remove from the oven and let cool for a few minutes before serving. This is the perfect time to warm up some marinara sauce for dipping, if you like.

One thing I’ve learned from years of cooking with Mama Lu is patience pays off. Letting these rolls rest just a bit before biting in keeps the cheese from sneaking out and makes every bite a gooey, flaky delight.