Preheat the oven: Preheat your oven to 375°F and line a baking sheet with parchment paper so the rolls don't stick as they bake.

Separate the dough: Unroll both cans of crescent dough on a clean surface and separate them into individual triangles along the perforated lines.

Spread the sauce: Spoon about a teaspoon of pizza sauce onto the wide end of each triangle, spreading it thin and keeping it away from the edges so the dough seals well.

Layer pepperoni and cheese: Place two or three pepperoni slices and a small pinch of mozzarella on top of the sauce on each triangle.

Roll each crescent: Starting at the wide end, roll each triangle toward the pointed tip, tucking the sides in slightly as you go to keep the filling enclosed.

Arrange on the pan: Place the rolled crescents point-side down on the prepared baking sheet, spacing them about an inch apart so they bake evenly.

Brush with egg wash: Brush the top of each roll with beaten egg, or with melted garlic butter if you prefer a richer, savory crust.

Add parmesan and seasoning: Sprinkle grated parmesan and a pinch of Italian seasoning evenly over the tops of the rolls before baking.

Bake until golden: Bake for 11 to 13 minutes, until the tops turn deep golden brown and the edges look flaky and dry to the touch.

Cool briefly and serve: Let the rolls rest on the pan for 2 to 3 minutes so the cheese sets slightly before transferring them to a plate.