In a small bowl, combine the pepperoni, cheese, oregano, and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Seperate crescent rolls into four rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4-inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Originally Submitted
9/26/2010
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