1 can (8 ounces) refrigerated seamless crescent dough
1 package (3½) ounces pepperoni slices
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¼ cup pizza or pasta sauce
1 cup shredded mozzarella cheese
Heat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly coat with nonstick spray.
Unroll dough and cut into 4 rectangles. Press or roll into four, 5-by-7-inch rectangles.
Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon sauce over pepperoni and top with ¼ cup cheese.
Fold short sides of dough toward the center leaving the middle mostly open. Then roll like a burrito and pinch the ends so the filling doesn't squeeze out.
Place seam-side down on cookie sheet and bake 13-16 minutes or until golden brown. Cool slightly before eating.
Cook's note: If using crescent rolls: Unroll dough and separate into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles.
Adapted from Pillsbury.com