Friday, January 2, 2009

Cheesy Pinwheels with Italian Dip

Prep Time:15 Min
Total Time:35 Min
Makes:16 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 teaspoon garlic powder
3/4 cup shredded mozzarella cheese (3 oz)
1 egg, beaten
1/2 teaspoon Italian seasoning
1/2 cup tomato pasta sauce

1.Heat oven to 350°F.

2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.

3.Sprinkle garlic powder and cheese over rectangles; gently press into dough.

4.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.

5.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, stirring occasionally, until hot. Serve warm pinwheels with pasta sauce.

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