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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