Italian Mozzarella Roll-Ups

Give the classic pig in a blanket an Italian twist by swapping out the frank for an ooey-gooey mozzarella stick, then rolling it up with pesto, prosciutto and roasted red pepper for the perfect party bite!
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 16 pieces
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4 slices prosciutto

1 jarred roasted red pepper  

One 8-ounce tube refrigerated crescent roll dough  

1/4 cup pesto, plus more for serving  

16 frozen mozzarella sticks, such as Farm Rich® Mozzarella Sticks (from one 24-ounce box) 

Marinara sauce, for serving 


  1. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
  2. Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.  
  3. Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.  
  4. Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks. 
  5. Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.