Cheesy Pinwheels with Italian Dip

By charlotteh371

Ingredients

• 1 1
• can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet SAVE $
• 1/2 1/2
• teaspoon garlic powder
• 3/4 3/4
• cup shredded mozzarella cheese (3 oz)
• 1 1
• egg, beaten SAVE $
• 1/2 1/2
• teaspoon Italian seasoning
• 1/2 1/2
• cup tomato pasta sauce

Preparation

Step 1

Heat oven to 350°F.
2
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.
3
Sprinkle garlic powder and cheese over rectangles; gently press into dough.
4
Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with Italian seasoning.
5
Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot. Serve warm pinwheels with pasta sauce.