This would make a great addition to your holiday table as an appetizer (or lunch or dinner but make 2 if it’s for dinner and more than a couple of people). I couldn’t get if off the parchment paper to get a cute picture so bummer but here it is and it was yummy.

1 (8 oz) tube refrigerated rolled crescent dough

1/3 cup prepared pizza sauce plus more for dipping

1/2 cup shredded mozzarella

24 slices pepperoni

2 tablespoons sesame seeds

2 – 3 large fresh basil leaves

1 Preheat oven to 400. Unroll crescent dough and separate the triangles along the perforated lines. Cut the triangles in half lengthwise so that you have 16 triangles.

2 Overlap 2 pieces of parchment paper to make a 24″ long piece. Arrange crescent triangles lengthwise in a long row on top of the parchment, with the pointy ends upright and the flat ends overlapping just slightly (the row should be as long as the parchment paper.) Gently press the overlapping pieces of dough together to seal.

3 Spread pizza sauce over the thickest part of the strip of dough (about 1 1/2″). Sprinkle cheese over the sauce and top with a layer of pepperoni.

4 Fold the pointy ends of dough over the pepperoni tucking them under the dough to enclose the filling. Gently curve the top end of the dough to the left to make a candy cane shape that is the length of the back of the baking sheet. Transfer the parchment paper onto the back of the baking sheet. Sprinkle with sesame seeds on top of the dough. Bake until dough is golden brown and cheese is melted, 8 – 12 minutes. Tuck basil leaves into the candy cane to make a bow. Serve with more sauce for dipping.

recipe from Food Network