Pinwheels

Italian Pinwheels

2 oz. (1/2 cup) shredded mozzarella cheese
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten


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

2 Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture.

3 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 at 375°F. for 12 to 15 minutes or until golden brown. Serve warm.

***************************************************************************

Mediterranean Pinwheels

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 lb. prosciutto or cooked ham, thinly sliced
4 oz. (1 cup) crumbled feta cheese
1/2 teaspoon pepper
1 tablespoon olive or vegetable oil
6 tablespoons chopped fresh basil


1 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

2 Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.

3 Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.

4 Bake at 375°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.