2 (8oz) cans Crescent Rolls
1/4 c. pizza sauce, or 3 TBS. tomato paste with basil, garlic, and oregano
1 (3.5 oz) pkg. sliced pepperoni
2 c. shredded mozzarella cheese
1 egg, beaten
2 TBS. Parmesan cheese
1 tsp. dried oregano leaves
1 c. pizza sauce, if desired
Heat oven to 375 and grease a cookie sheet. One cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured pin or fingers, roll or press dough into 12X9 inch rectangle, firmly pressing perforations to seal. Spread 1/4 cup pizza sauce over dough to with 1/4" of edges. Top with pepperoni and mozzarella cheese.
On a 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12X9 inch 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 and oregano. Bake 12-15 minutes or until golden brown. Let stand on cooling rack 5-10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.