Pepperoni and Cheese Crescents

Refrigerator crescent rolls make for an easy snack.
I like to take them out of the can and sprinkle
them with cinnamon sugar before rolling them up.
They are also a pretty good top crust for pot pies.
This recipe is good and only take a few minutes to make.
I serve a tomato based dipping sauce with these.

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

Directions:
Heat oven to 375 degrees 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 rolling to opposite point.
Place rolls, point side down, on ungreased cookie sheet.
Bake at 375 degrees F.
for 10 to 14 minutes or until golden brown.
Remove from cookie sheet.
Serve warm crescents with warm pasta sauce for dipping.