Pepperoni Pinwheels

Total Time Prep: 20 min. Bake: 15 min.
Yield 2 dozen
Test Kitchen Approved
Who doesn't want to eat a piece of pizza in two bites? These little pepperoni-and-cheese-stuffed pinwheels will melt in your mouth, perfect for a fun weeknight dinner or a casual appetizer.

Ingredients

  • 1/2 cup diced pepperoni
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon dried oregano
  • 1 large egg, separated
  • 1 tube (8 ounces) refrigerated crescent rolls

Directions

  1. Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations.
  2. Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices.
  3. Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

Nutrition Facts

2 pieces: 122 calories, 8g fat (3g saturated fat), 26mg cholesterol, 291mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 4g protein.

These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.
Recipe Creator

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