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Ingredients
- 8 oz. can refrigerated quick crescent dinner rolls
- 24 slices pepperoni
- 2 slices Provolone or low moisture part-skim Mozzarella cheese, quartered
Method
- Heat oven to 375°.
- Separate dough into 8 triangles.
- Place 3 slices of pepperoni, slightly overlapped, on center of each triangle; top each with quartered cheese slice.
- Roll up; place rolls point side down on ungreased cookie sheet.
- Curve into crescent shape.
- Bake 10 to 14 minutes or until golden brown.