1 can (8 oz) 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 tomato pasta sauce
- 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.
- 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.
- 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.