1 sheet frozen puff pastry, thawed
3 tablespoons Dijon mustard
4 ounces chopped pepperoni
1 cup shredded mozzarella cheese
2 teaspoons oregano

On lightly floured surface, roll pastry into 16x14 inch rectangle. Spread mustard over pastry. Sprinkle evenly with pepperoni. Sprinkle cheese and oregano over pepperoni. Starting with long side, roll up tightly and gently pinch edge to seal. Wrap in plastic wrap and chill 2-3 hours. Heat oven to 425°F. Line baking sheet with foil and lightly spray foil with nonstick cooking spray. Cut roll into 1/2 inch slices and place on prepared sheet. Bake 15-20 minutes till golden brown and slightly puffed.