- 1 8 oz. can refrigerated crescent rolls
- 1 3 1/2 oz. package thinly sliced pepperoni
- 1/2 C. shredded mozzarella cheese
- 2 C. pizza sauce
Heat over to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle; sprinkle with 2 Tbs. cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal sections. Pinch dough together on one side of each slice to seal. Place sealed-side down on ungreased cookie sheet. Bake for 18-20 minutes or until golden brown. Serve pinwheels with warm pizza sauce.
Yield: 16 pieces