Pepperoni Pinwheels

Name: Pepperoni Pinwheels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen.
Cuisine: Europe, Italian
Ingredients: 1/2 cup diced pepperoni; 1/2 cup shredded part-skim mozzarella cheese; 1/4 teaspoon dried oregano; 1 large egg, separated; 1 tube (8 ounces) refrigerated crescent rolls

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min.

Makes

2 dozen

These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.

Pepperoni Pinwheels Recipe photo by Taste of Home

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Ingredients

1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 large egg, separated
1 tube (8 ounces) refrigerated crescent rolls

Directions

Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

Nutrition Facts

2 each: 122 calories, 8g fat (3g saturated fat), 26mg cholesterol, 291mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 4g protein.

Pepperoni Pinwheels

Total Time

Makes

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