1 package (8 ounces) refrigerated crescent roll dough sheets
2/3 cup shredded mozzarella cheese, divided
32 slices pepperoni
2 teaspoons olive oil
PREHEAT oven to 400°F. Line a large shallow baking pan with foil; spray with no stick cooking spray. Set aside.
MIX tomato sauce and Wings Sauce in small bowl. Unroll crescent dough onto clean, lightly floured work surface. Gently stretch or roll out into a 13x9-inch rectangle. Spread 1/3 cup tomato sauce mixture over dough, then top evenly with mozzarella and pepperoni.
TIP: Can’t find crescent sheets? Use crescent roll dough, pinching perforations together to create one large sheet."
ROLL dough into a log to enclose filling, starting from the long (13-inch) side and pinching to seal at the seam. Cut crosswise into 1-inch thick slices, using a sharp knife. Place cut-side down on prepared baking pan. Brush tops and sides of pinwheels with olive oil.
BAKE 14 to 18 minutes or until golden brown and bubbly. Serve with remaining spicy tomato sauce for dipping.