Pepperoni Pinwheels
recipe from Lisa @ The Cutting Edge of Ordinary
 
Pepperoni Pinwheels
1/2 cup diced pepperoni
1/2 cup shredded mozzarella
1/4 teaspoon oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls

In a bowl combine the pepperoni, cheese, oregano and egg yolk. I added in some fresh chopped parsley too. In a small bowl, whisk the egg white until foamy; set aside. Separate the crescent dough into four rectangles; seal perforations.

Spread the pepperoni mixture over each rectangle to within a 1/4 inch of edges. Roll up jelly-roll style, starting with the short side, pinch seams to seal. Cut into 6 slices. I couldn't get 6 slices out of these, I got 5 at the most.
 
Place cut side down on greased baking sheet (I used parchment). Brush tops with egg white. Bake at 375 for 12 - 15 minutes or until golden brown. Serve warm.