Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Open the 8-ounce can of crescent roll sheet and peel it away from the backing. Unroll the dough onto a clean work surface.
• Evenly sprinkle 1 1/4 cups shredded mozzarella cheese over the dough, leaving about a 1/2-inch border along one long edge.
• Arrange the 16 pepperoni slices in a single layer over the cheese, spacing them evenly.
• Starting at the long edge opposite the reserved border, roll the dough up tightly into a log and press the seam to seal.
• Using a sharp knife, cut the log into 12 even rolls.
• Place the rolls seam-side down on the prepared baking sheet, spacing them about 1 inch apart. Lightly sprinkle the tops with 1/2 teaspoon Italian seasoning.
• Bake 12–15 minutes, or until the rolls are lightly golden brown and the cheese is bubbly.
• Let the rolls cool a few minutes, then serve warm with pizza sauce for dipping. Or cool completely, store in airtight containers, and freeze until ready to use.