Preheat oven to 375 degrees. Mix together in a small bowl your diced pepperoni, cheese, oregano, garlic powder and the yolk of your egg. In another small bowl whisk your egg white until foamy and doubled in size and set aside for later.

Open the crescent rolls and separate into 4 rectangles. Using your fingers pinch together the seams.

Spread the pepperoni/cheese mixture onto the squares evenly to within ¼ inch of the edges. Roll them up starting on the short side and pinch the ends to seal them. You can cut each crescent roll in to 6 slices with a knife and place on a greased parchment lined cookie sheet one inch apart.

Take egg white foamy mixture and brush the tops of the pinwheels. Bake at 375 for 12 minutes or until golden. Serve warm.