- Servings: 24
- 1/2 cup diced pepperoni
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon dried oregano
- 1 egg, separated
- 1 tube (8 oz) refrigerated crescent rolls
In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal peferations. Spread pepperoni mixture over each rectangle to within 1/4 in. of the edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375 for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. 2 dozen