2 cans Pillsbury refrigerated crescent rolls
¼ c. pizza sauce
1 (3.5oz.) pkg. sliced pepperoni
2 c. mozzarella cheese, shredded
1 egg, beaten
2 T parmesan cheese, grated
1 tsp. dried oregano leaves
1 c. pizza sauce, for dipping
Heat oven to 375º F. Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12”x9” rectangle, firmly pressing perforations to seal. Spread ¼ c. pizza sauce over dough to within ¼” of edges. Top with pepperoni and mozzarella cheese. On 14” length of parchment paper, unroll remaining can of dough. Press to make 12”x9” rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with parmesan cheese and oregano. Bake for 12 to 17 minutes or until golden brown. Let stand on cooling rack for 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 c. pizza sauce for dipping.
* I put a lot more sauce inside because that's the way we like it. Actually, I would put even MORE sauce next time! I topped it off with shredded parmesan cheese and italian seasoning instead of just oregano.
*Picture and recipe courtesy of pillsbury.com because my pictures have been deleting from my camera every so often and it's SOOOO annoying!! I even got some good ones of this! AHH!