In a medium mixing bowl, combine the finely shredded vegan mozzarella, diced vegan pepperoni, 1/2 cup marinara sauce, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until all ingredients are well combined.

Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Line a baking sheet with parchment paper if baking, or spray your air fryer basket with non-stick spray.

Unroll one can of crescent roll dough on a clean surface. Separate the dough into 8 triangles. For smaller rolls, cut each triangle in half lengthwise, creating 16 smaller triangles from one can. Repeat with the second can of dough, yielding 32 small triangles in total.

Place about 1 teaspoon of the filling mixture onto the wider end of each crescent roll triangle. Roll the dough tightly from the wide end towards the pointed tip, encasing the filling. Pinch the seams and ends firmly to seal the rolls and prevent the filling from oozing out during cooking.

In a small bowl, melt the vegan butter. Stir in 1/4 tsp garlic powder and 1/2 tsp dried parsley (if using).

Oven Method: Arrange the assembled pizza rolls on the prepared baking sheet, leaving some space between each. Brush the tops of the rolls with the garlic butter mixture. Bake for 12-15 minutes, or until golden brown and the dough is cooked through.

Air Fryer Method: Arrange a single layer of pizza rolls in the air fryer basket, ensuring they don't touch. Brush with the garlic butter mixture. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy. Work in batches if necessary.

Allow the vegan pizza rolls to cool for a few minutes before serving. Serve warm with extra marinara sauce for dipping, if desired.