1. 1. Prepare Your Baking Surface: Preheat your oven to 375 F (190 C). Lightly grease a baking sheet with olive oil spray or a thin layer of butter. This prevents sticking and helps the bottoms of the squares get deliciously crispy.

2. 2. Unroll and Spread the Dough: Open the can of crescent rolls. Unroll the dough onto your prepared baking sheet, keeping it in one large rectangle. Pinch together any perforations or seams firmly to create a solid, continuous base. You want a flat, even surface for your pizza.

3. 3. Incorporate the Sourdough Starter: In a small bowl, gently mix the sourdough starter with the pizza sauce. This step infuses the sauce with that signature sourdough tang without needing to make dough from scratch. Spread this sourdough-infused pizza sauce evenly over the crescent roll dough, leaving a small border around the edges.

4. 4. Add Cheese and Toppings: Sprinkle the shredded mozzarella cheese generously over the sauce. If using, scatter the mini pepperoni over the cheese. Finish by lightly sprinkling the dried Italian seasoning over the entire surface. This layering ensures every bite is flavorful.

5. 5. Bake Until Golden: Place the baking sheet in the preheated oven. Bake for 15 to 20 minutes, or until the crescent roll dough is golden brown around the edges and the cheese is melted, bubbly, and slightly golden. Keep an eye on it, as oven temperatures can vary.

6. 6. Cool and Cut: Once baked, carefully remove the baking sheet from the oven. Let the pizza squares cool on the baking sheet for about 5 minutes. This cooling period allows the cheese to set slightly, making it easier to cut. Use a pizza cutter or a sharp knife to cut the large rectangle into approximately 12-16 squares, depending on your desired size.

7. 7. Serve Warm: Transfer the squares to a serving platter and enjoy them warm. The slightly cooled squares will be easier to handle and less prone to falling apart.