Pepperoni Pinwheels
  • 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
  1. 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.
  2. 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
These were very easy to make and gone in about five minutes! Serve with your favorite pizza or spaghetti sauce!