Yield: 8 servings
Preparation time: 20 minutes
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1 (8 ounce) can refrigerated crescent dinner rolls
24 slices (about 5 ounces) pepperoni
2 ounces (1/2 cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated
Cooking time: 14 minutes
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Preheat oven to 375 degrees.
Separate dough into 8 triangles, pat out each triangle slightly.
Place 3 slices pepperoni, slightly overlapping, on cent of each
triangle. Top each with about 1 tablespoon of cheese. Roll
up, starting at shorest side of triangle roll up to opposite
point. Place rolls, point side down, on ungreased cookie sheet.
Bake at 375 degrees for 10-14 minutes or until golden brown.
Remove from cookie sheet. Serve warm crescents with warm
pasta sauce for dipping.