Holiday Pepperoni Pepper Purses

Kelly Williams


This is a very quick and easy appetizer recipe that especially comes in handy during the busy holidays! You can make them to your own liking adding minced onion, mushrooms, finely chopped black or green olives, or just make them with pepperoni only! But one thing's for sure...make a lot as they always disapear fast!! (photo from bing images)

pinch tips: How to Grate Cheese for Easy Clean Up



Makes 48 small appetizers


20 Min


10 Min


1 (8 oz.)
pkg. spicy pepperoni
of one small green bell pepper, just a little (peppers vary greatly in size)
1 (8 oz.)
pkg. cream cheese
cans/tubes pillsbury crescent rolls


finely chopped fresh mushrooms
chopped black olives
chopped green olives, pimiento-stuffed
minced onion, fresh or dried

Directions Step-By-Step

Remove crescent rolls from tube, and seperate into the individual triangles. Flatten each triangle and slice it so that it becomes three small triangles.
Dice/chop your pepperoni into very tiny pieces. Chop a little bit of green bell pepper the same way. Mix the pepperoni and peppers into the cream cheese, stir very well so all of the pieces are mixed into the cream cheese. Take a little spoonful of your cream cheese mixture and put it in the middle of one of your crescent roll triangles.
Pinch up all of the sides around the filling. Repeat, placing them all onto a cookie sheet. Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).
Let cool for a few minutes before serving!
*If adding any additional ingredients, you may need to use less pepperoni so that you have enough cream cheese to coat.

About this Recipe