1 (15 oz) Refrigerated Pie crust
4 oz. shredded mozarella cheese
2 oz. sliced pepperoni, chopped
3/4 cup pizza sauce
1 tsp. dried Italian seasoning
Heat oven to 425 degrees. Unfold piecrusts; place on cutting board. Press out fold lines; cut each crust into quarters, making 8 wedges. In medium bowl, combine all filling ingredients; mix well. Spread 1 heaping Tablespoonful of filling on half of each crust wedge. Fold unfilled slices of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Bake at 425 for 11-14 minutes or until crust is golden brown.