Unroll crescent dough into eight rectangles. Pinch seams together and sprinkle with cheese. Place eight pepperoni rounds on each rectangle. Start at the short end and roll up, sealing ends well. Cut each rectangle into 4 pinwheels. Bake at 375° for 15-20 minutes.
Ingredients
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2 cans crescent roll dough
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2 packages pepperoni rounds
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1 package grated mozzarella cheese (12 ounce pkg)
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