1 c. (3 1/2 oz.) finely chopped pepperoni
1 c. (4 oz.) shredded Mozzarella cheese
1/2 tsp. oregano
1 slightly beaten egg

Mix the above together. Open 2 (8 oz.) tubes refrigerated crescent rolls. Separate into 8 rectangles, firmly press perforations to seal. Spread 1/2 cup mixture on each rectangle. Start on short side and roll and seal (jelly roll style).

Cut into 6 pieces, place cut side down on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 48.

To make ahead, prepare, cover and refrigerate up to 2 hours. Freezes well. Wrap in foil to reheat.