April's Meeting Recipes - Appetizers

I am still waiting for a friend to give me the recipes that were collected at the last meeting. But, here are a few that were emailed directly to me:

Christine brought Easy Italian Pinwheels from Pillsbury.com
INGREDIENTS
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.

Mina brought Taco Soup from Weight Watchers
INGREDIENTS
1 pound lean ground beef
1 onion -- chopped
1 pkg. Taco seasoning Mix
1 can pinto beans -- (16 ounce) - do not drain
1 (16 oz) can chili beans regular
1 can corn -- (16 ounce) - do not drain
2 cans stewed tomatoes -- (16 ounce)
DIRECTIONS
1. Brown meat & onions and drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, do not drain
4. Simmer 1 hour.
2 Weight Watchers points per cup. I am not sure of the pointsbut, it can’t be more because I used less ingredients.
To make this appetizer low fat
In a Baked Doritos Cup-sprinkle low fat cheese – scoop taco soup mixture on top of cheese –top with light sour cream.