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Cheesy Mustard Salami Crescent Rolls

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 30 Min or Less, Bread, Pork
Servings: 16 rolls
Calories: 215kcal


  • 16 crescent rolls (2 packages of 8)
  • 8 ounces Margherita Genoa Salami (1 package)
  • 1/2 cup yellow mustard
  • 1/2 cup honey
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1 cup shredded mozzarella cheese


  • Preheat oven as per package directions for the crescent rolls.
  • Make the mustard sauce by combining the mustard, honey, salt, black pepper, and garlic powder. Adjust seasoning to taste with each ingredient.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Lay out a crescent roll dough triangle. Layer two slices of Margherita Genoa Salami across the wide top edge, just overlapping.
  • Pour 1/2 teaspoon of the mustard sauce across the salami.
  • Add 1 Tablespoon of mozzarella cheese on top of the salami.
  • Roll the crescent roll up (it will be wider than normal due to the salami) and place on the baking sheet. Repeat for all crescent rolls.
  • Bake until the dough is a light golden brown, approximately 15 minutes (I find stuffed rolls take a few minutes longer than the package says).
  • Serve warm with the remaining mustard sauce for dipping.


You can use three slices of the salami in the rolls, but you might run out near the end and need to switch to two slices depending on exactly how many are in your pouch.


Calories: 215kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 782mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg