INGREDIENTS

1 3/4 cups shredded mozzarella cheese

1/4 cup shredded parmesan cheese

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

2 (8 ounce) cans refrigerated crescent dinner rolls – I use this brand 

1 scoop No Whey (pea protein powder) 

1 (14 ounce) jars pizza sauce

32 small pepperoni slices

DIRECTIONS

1. Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting.
2. In medium bowl, mix both cheeses, basil and oregano; set aside.
3. In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.
4. Unroll both cans of dough onto work surface. Separate each crosswise, making four (7-by-6-inch) rectangles; firmly press perforations to seal. I sprinkle the protein powder on the top! 
5. Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations.
6. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place half the slices of pepperoni evenly over cheese mixture. Top with another dough rectangle; close waffle maker. Bake 2 to 3 minutes or until sandwich is cooked. 
7. Serve with warmed pizza sauce for dipping.