Preheat oven to 425°F (218°C).

Open the crescent rolls and remove the sheet. Divide into 2 so you have two squares. Push the dough together to fill in the gaps of the perforated lines.

Sprinkle each square of dough with the garlic powder, parsley and red pepper flakes. Then divide the mozzarella evenly amongst the squares. Finally, top with the vegan pepperoni.

Then roll them up the long way, like you would a cinnamon roll.

Cut each roll into 8 equal pieces. You will be left with 16 pieces.

Line a 6-inch springform pan with parchment paper and spray with cooking spray.

Place the pinwheels in the pan around the rim and then fill in the inner circle. They should all be next to each other.

Bake for 10 minutes at 425°F (218°C). Then lower the temperature to 375°F (190°C) and bake for 18 to 20 minutes or until golden and cooked through.

Remove from the pan and enjoy.