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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Recipe courtesy of December 2007. I plan on making these tonight to serve with my soup. These can be served as an appetizer with either a bowl of either spaghetti or pizza sauce for dipping. Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1/2 teaspoon garlic powder |
3/4 cup shredded mozzarella cheese (3 oz) |
1 egg, beaten |
1/2 teaspoon italian seasoning |
1/2 cup pasta sauce (optional) |
Directions:
1. Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Sprinkle garlic powder and cheese over rectangles; gently press into dough.
2. Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with Italian seasoning.
3. Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat until hot, stirring occasionally. Serve warm pinwheels with pasta sauce.
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