PEPPERONI PINWHEELS

1 cup Bisquick Baking Mix
1/4 cup cold water
1/2 cup finely chopped pepperoni, about 2 ounces
1/2 cup shredded mozzarella cheese
1 tablespoon margarine or butter, softened
1 teaspoon dried oregano leaves, crushed

Mix baking mix and water until dough forms; beat 20 strokes. Gently smooth dough into a ball on cloth covered surface well dusted with baking mix. Knead 10 times. Roll dough into rectangle, 12x9 inches.

Mix remaining ingredients; spread evenly over rectangle to within 1/4 inches of edges. Roll up tightly, beginning at 12 inch side. Pinch edge of dough into roll to seal well. Wrap and refrigerate until chilled, at least 2 hours or freeze up to 1 week.

WHEN READY TO BAKE:
Let roll stand at room temperature until thawed, about 1 hour.

Preheat oven to 400 degrees F. Cut roll into 1/4 inch slices. Arrange slices on greased cookie sheet.

Bake until golden brown, 8-10 minutes. Serve hot.

Makes about 40 appetizers
Source: Bisquick