Preheat your oven to 400°F (204°C). Unroll the refrigerated crescent dough onto a lightly floured surface and separate it along the perforated lines. Halve each triangle lengthwise to create 16 triangles.

Overlap two of the triangles slightly at the base and press to seal them. Spread pizza sauce over the thicker part of the dough, sprinkle mozzarella cheese, and add pepperoni slices. Fold the pointed ends over the filling to create a candy cane shape.

Place the shaped crescents on a parchment-lined baking sheet and sprinkle sesame seeds over the tops. Bake for 8-10 minutes until golden brown and cheese is melty.

Remove from the oven and cool slightly. Tuck fresh basil leaves into the curves of each crescent and serve warm with extra pizza sauce for dipping.