Ingredients
1-1/4 cups shredded part-skim mozzarella cheese1/4 cup shredded Parmesan cheese1/2 teaspoon dried basil1/2 teaspoon dried oregano2 tubes (8 ounces each) refrigerated crescent rolls32 slices pepperoni (about 2 ounces)1 jar (14 ounces) pizza sauce, warmedOptional toppings: Sliced pepperoni, shredded mozzarella cheese and basil
Preparation
In a small bowl, combine the cheeses, basil and oregano. Separate each roll of crescent dough into two 7x6-in. rectangles; seal perforations.
Place 1 rectangle on a preheated greased 8-in. square waffle iron (dough will not cover entire surface). Layer with half the cheese mixture and half the pepperoni to within 1/2 in. of edges; top with another rectangle. Bake until golden brown, 4-5 minutes. Repeat.
Remove to a cutting board and cool slightly. Cut each rectangle into 4 triangles; serve warm with pizza sauce and, if desired, toppings.
