In a large frypan saute the peppers and onions with the garlic and Italian herbs in the olive oil until tender. Season with salt and pepper. Remove from heat and let cool completely.

When the pepper mixture is completely cool, add the cheeses and the pepperoni.

Preheat oven to 350F.

Layout one phyllo sheet covering the rest with a damp cloth. Brush the phyllo sparingly with the butter. Lay a second sheet on top. Cut the sheets into four equal squares or quarters.

Spoon about 1 1/2-2 Tbsp. of the cheese mixture at the bottom of each square. Roll up and about halfway upturn the sides inward to seal.

With a small amount of butter seal the roll and place it on a rimmed baking sheet. Butter the top of the roll. Repeat until all the rolls are filled.

Bake for 10-12 min. until phyllo is browned.

Let rest 5 min. and then serve with pizza sauce for dipping.