Pepperoni Pinwheels:
1/2 cup diced pepperoni
1/2 cup shredded mozzarella cheese-can use part-skim mozzarella cheese if you want
1/4 teaspoon dried oregano
1 egg, seperated
1 tube (8 oz.s) refrigerated crescent rolls
In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Seperate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4-inch of 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. Yield: 2 dozen.
1/2 cup diced pepperoni
1/2 cup shredded mozzarella cheese-can use part-skim mozzarella cheese if you want
1/4 teaspoon dried oregano
1 egg, seperated
1 tube (8 oz.s) refrigerated crescent rolls
In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Seperate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4-inch of 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. Yield: 2 dozen.