| | Directions |
- 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 inch of edges.
- Roll up jelly-roll style, starting with a short side; pinch seams to seal.
- Cut into six slices.
- Place cut side down on greased baking sheets; brush tops with egg white.
- Bake at 375 degrees for 12-15 minutes or until golden brown.
- Serve Warm. Refrigerate leftovers.
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Prep Time: 30 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 1/2 cup pepperoni |
| - | | 1/4 teaspoon oregano |
| - | | 1 egg - separated |
| - | | 1/2 cup shredded mozzarella cheese |
| - | | 1 refrigerated crescent rolls 8 oz. tube |
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