1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls
In a bowl, combine pepperoni, cheese, oregano, and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations. 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 roll into 6 slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375o for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
I doubled the recipe and we still ran out (well, that’s partially my doing)! We served them with smooth spaghetti sauce, although pizza sauce, marinara sauce, or any other sauce would work. Also, my mom grabbed an Italian blend cheese instead of mozzarella when she was shopping. It had 6 different cheeses, including mozzarella, but they still turned out fine. My mom didn’t notice a difference and they were still gone in a couple hours. They’d probably make a great snack, too.
Sarah.... Come visit me HERE