1 can (8 oz.) refrigerated crescent roll dough
2 tsp. cooking oil
1 can (8 oz.) tomato sauce
1 pkg. (4 oz.) sliced pepperoni
1 c. (4 oz.) shredded mozzarella cheese
Optional: Sliced mushrooms, onion, olives, sausage, green pepper

Divide crescent roll dough in half. On each of two 12 inch strips of wax paper, press half of dough to form an 11 x 7 inch rectangle. press perforations together to seal crust. Brush each crust lightly with cooking oil.

Place one of the crusts on a microwave roasting rack in a 12 x 7 inch glass dish or trivet and dish accessory. Microwave on roast for 4 minutes. Hold paper firmly and flip dough over. Carefully peel off wax paper. Microwave on roast 3-4 minutes more, until crust is set and crisp. There may be some brown spots.

Spread 1/2 of the sauce evenly over crust, spreading to edges. Top crust with half of pepperoni and sprinkle with half of cheese. Microwave on roast 2 minutes or until cheese bubbles. Remove to cooling rack. Repeat steps 3-6 with second crust. Cut pizzas into bite-size serving pieces. Serve warm. Makes 2 pizzas.