Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Carefully unroll the crescent roll dough onto a clean surface. Press gently along the seams to create one large rectangle, approximately 10x12 inches.

Evenly spread the pizza sauce over the entire surface of the dough, leaving about a half-inch border along one of the long edges clear to help seal the roll.

Sprinkle the mozzarella cheese and mini pepperoni slices evenly over the sauce. Sprinkle with Italian seasoning, if using.

Starting from the long edge opposite the one you left clear, tightly roll the dough into a log. Pinch the final seam closed to secure the log.

Using a sharp knife or dental floss, slice the log into 18 even rounds (about 3/4 inch thick). Place the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each.

Optional: Combine melted butter and garlic powder. Lightly brush the tops of the pinwheels with the butter mixture.

Bake for 10-12 minutes, or until the dough is golden brown and the cheese is melted and bubbly. Let cool slightly before serving warm.