Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Open the can of croissant dough and unroll it onto a baking sheet lined with parchment paper, then separate the dough into individual triangles, following the lines in the dough.

Place 2 slices of pepperoni on each dough triangle, laying them along the wide end.

Sprinkle about 2 tablespoons of shredded mozzarella cheese on top of the pepperoni. Optionally, sprinkle a little oregano and garlic powder for extra flavor.

Roll the triangle dough up like a regular croissant, starting from the wide end and rolling to the narrow tip.

Place each roll seam-side down on the baking sheet, leaving space between them.

Brush the top of each croissant with olive oil for a golden, crisp finish.

Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and the cheese is melted inside.

Remove from the oven and let cool for a few minutes.

Serve the mozzarella pepperoni croissant rolls warm, with marinara sauce on the side for dipping if desired.