adapted from Pillsbury.com
2 (8 0z.) cans crescent rolls
4 oz. Pepperoni Slices
10 slices Canadian Bacon
1 1/2 c. Mozzarella cheese, shredded
1 egg, beaten
2 Tb Parmesan cheese
1 tsp. oregano
On either a cookie sheet or foil (we found with a cookie sheet the bottoms weren't totally crispy) unroll one can of crescent rolls from the can. Seal the perforations to form one sheet. Make a layer of pepperoni, then cheese, canadian bacon, cheese, and end with another layer of pepperoni. Any variation of this would work well with this recipe, just be sure to not add too much or the inside won't heat as quickly as the outside.
Take the other roll of crescent rolls and unroll similar to the bottom layer on a piece of wax paper. Take the wax paper and flip it over the other half of the sandwiches, laying the top layer of crescent rolls on top of the cheese/meat mixture. Brush the beaten egg on the top layer of crescent rolls. Mix together the parmesan cheese and oregano and sprinkle on top.
Bake at 375 for approximately 12 minutes. These are done when the tops are brown and the insides are melted.