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Steps
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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Make the pinwheels, and cover with plastic wrap. Refrigerate up to 2 hours before baking.
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