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Pepperoni Pinwheels
Ingredients:
1/2 c. diced pepperoni
1/2 c. shredded mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls
1/2 c. diced pepperoni
1/2 c. shredded mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls
Directions:
In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a 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 " 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 at 375 for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Makes 2 dozen.
In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a 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 " 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 at 375 for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Makes 2 dozen.
Filed under the following categories:
¬ Appetizer
¬ Appetizer
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