1 (14-oz.) pkg. refrigerated pizza dough
1 (14-oz.) jar pizza sauce, divided
1/2 cup mini pepperoni or chopped pepperoni
1 cup shredded mozzarella cheese
8 wooden craft sticks (6 x 3/4 inch)
1. Heat oven to 425?F. Line large rimmed baking sheet with parchment paper. On lightly floured surface, roll pizza dough to 16x12-inch rectangle. Cut into quarters; cut each quarter crosswise in half to make 8 pieces.
2. Spoon 1 tablespoon pizza sauce in center of each piece of dough. Top each with 1 tablespoon pepperoni; sprinkle with 2 tablespoons cheese. Starting at short end, roll up dough enclosing filling. Insert craft stick lengthwise to top of pizza pop; press dough firmly to seal well, pressing firmly onto stick. Place seam-side down on baking sheet. (Pizza Pops can be made to this point 2 hours ahead. Cover and refrigerate.)
3. Bake 15 to 20 minutes or until deep golden brown. Cool on baking sheet on wire rack 5 minutes. Place on serving platter; let stand 10 minutes before serving. Serve with remaining pizza sauce for dipping.
PER SERVING: 230 calories, 9.5 g total fat (3.5 g saturated fat), 9.5 g protein, 26.5 g carbohydrate, 15 mg cholesterol, 515 mg sodium, 2 g fiber