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Easy Italian Pinwheels

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsB1, B2, B3, B6, B9, B12, H
    MineralsZinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup shredded mozzarella cheese (2 oz)

    2. 1/2 cup sliced pepperoni, finely chopped

    3. 1/4 teaspoon dried oregano leaves

    4. 1 egg yolk

    5. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

    6. 1 egg white, beaten

    Instructions Jump to Ingredients ↑

    1. Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.

    2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

    3. Spread each rectangle with about 3 tablespoons 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 inch apart on ungreased cookie sheet. Brush with beaten egg white.

    4. Bake 12 to 15 minutes or until golden brown. Serve warm.

    5. High Altitude (3500-6500 ft)

    6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Appetizer)

    7. Calories 60 (Calories from Fat 30),

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