From the Kitchen of Matt Craig
1 c. (3� oz.) pepperoni, finely chopped
1 c. shredded Mozzarella or Cheddar cheese
� tsp. oregano
1 egg, slightly beaten
2 (8 oz.) refrigerated crescent dinner rolls
Blend pepperoni, cheese, oregano, and egg. Separate crescent dough into 8 rectangles; firmly press perforation to seal. Spread about � cup pepperoni mixture on each rectangle. Starting at shorter side, roll up and seal. Place on ungreased cookie sheet. Bake 12-15 minutes at 350� until golden brown. Slice and serve warm.