Italian Pinwheels

We attended our first ‘neighborhood’ party this evening, and had a lot of fun meeting neighbors. I was requested to bring a side dish, appetizer, or dessert, and since I’m still riding the cookie high from Christmas, I went with an appetizer.

And an easy one, to boot!

Italian Pinwheels

Makes 24 appetizers

1/2 cup shredded mozzarella
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano
1 egg yolk
1 can (8 oz) Pillsbury refrigerated crescent rolls or ‘recipe creations’ dough sheet
1 egg white, beaten

– Heat oven to 375 degrees F
– In a small bowl, mix cheese, pepperoni, oregano and egg yolk
– If using crescent rolls: unroll dough, separate dough into 4 rectangles and firmly press preforations to seal. If using dough sheets: unroll dough; cut into 4 rectangles
– Spread each rectangle with about 3 tablespoons pepperoni mixture
– Starting at the short side, roll up each rectangle, pinching the edges to seal
– Cut each roll into 6 slices and place, cut side down, about 1 inch apart on an ungreased cookie sheet
– Brush with the beaten egg white
– Bake 12-15 minutes or until golden brown
– Serve warm

3 Responses to “Italian Pinwheels”

  1. bensbaby116 Says:

    Can’t go wrong with mozzarella and pepperoni! These look great for a party.

  2. Joelen Says:

    I still have 2 tubes of croissant dough – I just might have to make these!

  3. ~Amber~ Says:

    I love pinwheels, these look delicious.

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