1 (8-oz) can Pillsbury refrigerated crescent dinner rolls
24 slices (about 5-oz) pepperoni (can be chopped)
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup pasta or pizza sauce, heated

Heat oven to 375°F.

Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and roll to the point. Place rolls, point side down, on ungreased cookie sheet.

Bake for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm with heated sauce for dipping.

Makes 8.

Can be prepared up to 2 hours ahead. Cover and refrigerate them. Bake just before serving.

Great for lunch with a big green salad.