Ingredients
- 1 can crescent roll dough
- ¾ cup chopped salami
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped scallions
- 1 egg, lightly beaten (divided – half for filling, half for egg wash)
- 2 teaspoons sesame seeds
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a medium bowl, mix together the cheddar cheese, chopped salami, scallions, and half the egg (beat it lightly first).
- Prepare the dough: Unroll the crescent dough and press it into 4 rectangles (seal the diagonal seams).
- Fill and shape: Spoon the filling along one long edge of each rectangle. Roll tightly into a log, then bring the ends together to form a circle (like a donut). Pinch to seal.
- Brush and top: Beat the remaining half egg and brush over each roll. Sprinkle with sesame seeds.
- Bake: Place rolls on the prepared baking sheet and bake for 15 minutes, or until golden brown and puffed.
- Cool slightly before serving. Best enjoyed warm or at room temperature.
