Preheat the oven to 350 degrees.
Unroll the crescent dough and use the biscuit cutter to cut out an even number of tops and bottoms. After re-using my leftover crescent roll (I simply rolled it back out) I was able to make 7 small hand pies.
Place 3 pepperoni slices on each hand pie.
Cut the fresh mozzarella into smaller slices and place 1-2 on top of each pepperoni.
Place a 'top' onto each pie and use the small fork to seal the hand pies shut. Fork the top of each pie to allow air to escape.
Bake for 12-15 minutes or until golden brown.
Serve with a side of pizza sauce.