In a small bowl, combine the pepperoni, cheese, and oregano. Add the egg yolk and stir until combined.
Unroll the crescent roll dough and separate into 4 rectangles. Pinch to seal the perforations, and slightly flatten out.
Add 1/4 of the pepperoni mixture to each rectangle. Roll the dough up, starting on the short side. Cut each roll into 6 pieces.
Place the rolls cut side down on a baking sheet lined with parchment paper.
Stir the egg white with a fork until it is slightly frothy. Brush some of the egg over the tops of the rolls.
Bake until golden brown, about 12-15 minutes.
Serve warm with marinara or pizza sauce, if desired.
Notes
source: Taste of HomeNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the pizza sauce.