Easy Italian Pinwheels
- 2 oz. (1/2 cup) shredded mozzarella cheese
- 1/2 cup sliced pepperoni, finely chopped
- 1/4 tsp. dried oregano leaves
- 1 egg yolk
- 1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
- 1 egg white, beaten
Preparation time 15mins
Cooking time 30mins
Heat oven to 375 degrees. In small bowl, combine cheese, pepperoni, oregano and egg yoil, mix well.
Separate dough into 4 rectangles; Firmly press perforations to seal. Spread each rectangle with about 3 tbsp. 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" apart on ungreased cookie sheet. Brush with beaten egg white.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm.