Pizza Biscuit Wreath

2 cans (12 oz. each) refrigerated buttermilk biscuits
60 small slices (1 1/2 inch) pepperoni
5 sticks Colby-Monterey Jack cheese, each cut into 4 pieces
1 egg, beaten
2 T. shredded Parmesan cheese
1/2 tsp. Italian seasoning
1 (8 oz.) jar pizza sauce or marinara

Heat oven to 375 F. Spray a large cookie sheet with cooking spray or use a parchment paper liner. Separate one can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into a 3-inch round. Place 3 pepperoni slices and 1 piece of cheese on each dough round. Wrap enough dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese. Leaving a 4-inch hole in the center, arrange 8 balls, seam side down and sides almost touching, into a ring on the cookie sheet. Arrange remaining 12 balls, sides almost touching, around the outer edge of the first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning. Bake 18 to 20 minutes or until golden brown. Meanwhile, warm the pizza sauce in a small glass bowl. Carefully slide the pizza ring onto a serving platter and place the pizza sauce bowl in the middle.