Source: Taste of Home
I made these for a light dinner, but they'd be best as an appetizer. My husband requested we have friends over so I can make them again!
1/2 c. ricotta
1 tsp. Italian seasoning
1/4 tsp. salt
1/2 c. shredded mozzarella
1/2 c. diced pepperoni
1/4 c. grated Parmesan
1/4 c. chopped fresh mushrooms
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped onion
1 pkg. refrigerated crescent rolls
14 oz. pizza sauce, warmed
In small bowl, combine ricotta, Italian seasoning and salt. Stir in cheeses, pepperoni, and vegetables. Separate crescent dough into 4 rectangles and seal perforations.
Spread mixture over each rectangle up to 1/4 in. of edges. Roll up jelly-roll style, starting with short side; pinch seams to seal. Cut each into 4 slices.
Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.