1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps catch any drips and makes cleanup a breeze.
2. Open the can of croissant dough and carefully separate each triangle on a clean surface. If the dough is too sticky, lightly flour your hands, but be gentle to keep its flakiness intact.
3. Spoon about 1 teaspoon of pizza sauce onto the wide end of each triangle, spreading it evenly but leaving a small border around the edges to prevent leaks.
4. Layer 2-3 slices of pepperoni over the sauce, then sprinkle about 2 tablespoons of shredded mozzarella on top. I like to pile the cheese a little higher for that perfect gooey pull.
5. Starting from the wide end, roll each triangle tightly toward the point, tucking in the sides if you can to seal the filling inside.
6. Place the rolls seam-side down on the prepared baking sheet, spacing them about an inch apart to allow room for rising and browning.
7. Brush the tops lightly with olive oil or melted butter, and sprinkle the dried Italian seasoning over each roll for an herby kick.
8. Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed and golden brown. You’ll know they’re done when the cheese inside is bubbling and the outside feels crisp to the touch.
9. Remove from the oven and let cool for 5 minutes before serving. This resting time helps everything set up so the cheese doesn’t spill out the second you bite in.
10. If you want to add a fresh touch, garnish with torn basil leaves right before serving. It adds a little brightness that balances the richness.

From experience, these rolls are best enjoyed warm right out of the oven, but they hold up well for leftovers too—something I often count on when juggling family dinners and busy weeknights.