Wednesday, April 15, 2009
Cheesy Pinwheels with Italian Dip...
I took this appetizer to the April Ladies Fellowship at church last night. It was easy, delicious and we had NO leftovers!!!
Cheesy Pinwheels with Italian Dip
1 can (8 oz) refrigerated crescent dinner rolls
1/2 tsp garlic powder
3/4 cup shredded mozzarella cheese
1 egg, beaten
1/2 tsp Italian seasoning
1/2 cup tomato pasta sauce
Heat oven to 350 degrees. Unroll dough and separate into 2 long rectangles; press each into a 12x4 inch rectangle. Firmly press perforations to seal. Sprinkle garlic powder and cheese over rectangles; gently press into dough.
Starting with one 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.
Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. In small saucepan, heat pasta sauce over medium heat until hot, stirring occasionally. Serve warm pinwheels with pasta sauce.
(Oh, I tripled the recipe for church.)