Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Open the 8-ounce Pillsbury Crescent Roll Sheet and unroll it onto a clean work surface. If the dough has perforations, press them together to form one continuous sheet.
• Evenly sprinkle the 1 1/4 cups shredded mozzarella cheese over the dough, leaving a small border along one long edge.
• Arrange the 16 pepperoni slices evenly over the cheese; slices may overlap.
• Starting at the long edge opposite the border, roll the dough tightly into a log and press the seam to seal.
• Using a sharp knife, cut the log into 12 even rolls. Place the rolls cut-side up on the prepared baking sheet about 1 inch apart.
• Lightly sprinkle the tops with the 1/2 teaspoon Italian Seasoning.
• Bake 12–15 minutes, until the rolls are lightly golden brown and the cheese is bubbly.
• Let the rolls cool briefly, then serve warm with pizza sauce for dipping. To store, cool completely, place in an airtight container, and freeze until ready to use.