Pepperoni Pesto Popovers

1 tbsp extra virgin olive oil
1 tbsp corn meal
1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/8 tsp garlic salt
1/4 c basil pesto
1 pkg pepperoni
1/2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese

• Heat oven to 375.
• Get a muffin pan & brush olive oil on bottom & side of each cup.
• Sprinkle 1/2 tsp corn meal over bottom & side of each cup.
• Unroll dough sheet on cutting board.
  
• Sprinkle with garlic salt.
• Spread with pesto.
• Top with pepperoni (3 rows of 6).
  
• Sprinkle with cheese.
• Using pizza cutter, cut dough in half lengthwise.
• Then cut each half crosswise into thirds (you should have 6 equal pieces).
• Starting at short end, roll up each piece.
• Place seam side down in each cup so center of dough piece is on bottom & ends of dough are facing up (filling will show).
• Bake 20-25 minutes until tops are golden brown.
  
• Using a knife, remove popovers & let cool 5 minutes.