Pepperoni Pizza Crescent Rolls

I know it's been over a week since my last post, but  Mr. Vittles and I have been busy vacationing on the beautiful island of Aruba!

We left Saturday morning after Thanksgiving, and returned on Friday night, spending a total of 6 nights with our friends Vanessa and Eric.

eric & vanessa

Vanessa's parents own a (gorgeous) condo down there, and they were kind enough to invite us to stay in the spare bedroom.

And to top it all off, my dad & stepmom were also vacationing there over the same week - just a block away from us!  We even got to see Dan's cousin from Ohio, whose vacation ended the day after ours started.

So in other words... it was a fiesta.

This was our first true vacation since our honeymoon over 2 years ago, so it was nice to get away from work and just relax.

mr. vittles and me

We did a little bit of sightseeing...

me & vanessa at bushiribana gold mill ruins

...but mostly spent our days basking in the sun and our nights stuffing our bellies with delicious food.

mr. vittles

my dad & me

And... we might have thrown in a few cocktails for good measure.

vanessa, me, and my stepmom at shon gecko

Needless to say - it was fabulous.

But I feel like I gained about 10 pounds.  Maybe I'll go on a diet?

Maybe... tomorrow.

Because today, it's time for cheesy, buttery pepperoni rolls.

They're my offering to the football gods, in the hopes that my NY Giants can somehow find a way to beat the (unbeatable?) Green Bay Packers this afternoon.

Pepperoni Pizza Crescent Rolls

• 1 8-oz. can crescent rolls
• 1/2 C. tomato or pizza sauce
• 2 T. freshly grated parmesan cheese
• 1 C. grated mozzarella cheese
• 12 slices pepperoni
• Italian seasoning, for sprinkling (optional)

Preheat oven to 350 degrees.  Grease a baking sheet or line with foil, and set aside.

Remove crescent rolls from packaging, and divide into 2 rectangles  - the tube should split in half.  Unroll each rectangle onto counter or work surface, and firmly press perforations together.  (You don't want your filling falling out between the cracks!)

Spread 1/4 C. sauce evenly on each of the rectangles.  Sprinkle each rectangle with 1 T. parmesan cheese, and 1/2 C. mozzarella.  Top each with 6 slices of pepperoni.

Then, with the short side of the rectangle facing you, carefully but tightly roll up each rectangle into a tube.  You will have two tubes.

Cut one tube in half, and then cut each of the halves in half again so you end up with 4 slices of the tube.  Carefully place each slice, cut sides down, onto prepared baking sheet.  Repeat with remaining tube to make 8 slices total.  If any of them start to unroll, tighten them up on the baking sheet.

Bake in preheated oven for 12-15 minutes until puffed & golden.  Let cool briefly on sheet, then sprinkle with seasoning if desired.  Serve immediately.

Original Recipe, Inspired by What About Pie