Italian Pinwheels

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1 rating

Information

Created By: Kimberly M Young
Difficulty: Medium
Category: Appetizer
Main Ingredient: Bread
Cooking Method: Baking

cook time:
0 hr 15 mins
prep time:
0 hr 20 mins
servings:
24

Ingredients

1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni (or vegan pepperoni) , finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz)
1 egg white, beaten

Directions

Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.
Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
Bake 12 to 15 minutes or until golden brown. Serve warm.