Instructions

• Preheat your pressure cooker by setting it to a low steam mode or warming it up for a few minutes. This helps get that float valve ready.
• Unroll the crescent roll dough on a floured surface and separate it into triangles so they don’t stick. If it feels sticky, just sprinkle a little flour on top.
• Place a slice of pepperoni and a half stick of mozzarella on the wide end of each triangle. You want enough filling to get a good flavor but not so much it bursts out when cooking.
• Roll the dough tightly around the filling, starting from the wide end toward the point. Pinch the edges a bit so they stay sealed while cooking.
• Line a baking sheet with parchment paper and arrange your rolls spaced apart so they don’t touch or stick together.
• In a small bowl, beat the egg and brush it over the tops of each crescent roll to give ’em a nice golden shine when cooked.
• Sprinkle the grated parmesan cheese and Italian seasoning evenly over the tops for that extra flavorful punch.
• Place the baking sheet inside the pressure cooker pot and secure the lid. Use the sealing ring and set the valve to sealing. Cook on high pressure for about 12 minutes, then quick release the pressure carefully so the rolls don’t collapse.