Pepperoni Poppers

This is a recipe I made for a recent fundraiser. One of my friends said her two years would love these. The original recipe came from the Taste of Home website earlier this year.

Pepperoni Pinwheels by Vicki Rebholz
1/2 c. diced pepperoni

1/2 c. shredded part-skim mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls

In a small bowl, combine pepperoni, cheese, oregano, and egg yolk. Separate crescent rolls into four rectangles, sealing edges. Split mixture evenly between crescent rolls. Roll up jelly roll style and cut each into six pieces. Place on greased baking sheet. In a custard cup, whip egg white until foamy. Brush on top of circles. Bake at 375 for 12-15 minutes or until golden brown. Serve warm. Marinara dipping sauce is optional. Refrigerate leftovers.

Nutrition Facts: (Makes 2 dozen poppers) 1 serving (2 each) equals 122 calories, 8 g. fat (3 g. saturated

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