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In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.
Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.
Place cut side down on greased baking sheets. Bake at 375 F for 10 to 15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.
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