Several of the fathers in our family were honored at a Fathers Day get together. I was asked to bring an appetizer. Now that is something I don't often make. I am usually asked to bring a dessert or some kind of bread. Thus began a search for a recipe or two I would like to make and share.

My first choices of cook books for this project happen to be very recent, The Taste of Home Annual cook book series (I have all but the 1996 issue, sixteen cook books in all). I wanted a recipe I could rely on. These books are filled with recipes that are tried and true, yet up to date, as well as test kitchen-tested and approved.

This first recipe turned out great. Everyone loved the Pepperoni Pinwheels. I would recommend them anytime. The second recipe I was not so pleased with. I give it to you here unchanged, but next time I would definitely brown the onions well before proceeding. The spread needed more flavor from the caramelizing of the onions. I also was not happy about the green onions. They gave the whole thing a raw onion taste I was not pleased with.

So try the pinwheels for sure and the onion spread with an eye toward adapting it to your own taste.

In a medium size bowl, combine the pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy and set aside. Separate crescent dough into four rectangles and seal perforations. Spread pepperoni mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each roll into six slices. Place cut side down on greased baking sheets and brush tops with the egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate any leftovers. Makes about 2 dozen appetizers.

In a large skillet, sauté the onion and garlic in oil for 1 minute. Reduce heat to medium-low, cover and cook for 8 minutes or until onion begins to turn golden brown. Add the green onions, salt, pepper and cayenne. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 15 minutes. Meanwhile, in a small mixing bowl, combine the sour cream, mayonnaise and cream cheese until smooth. Stir in onion mixture. Pour into a serving dish and garnish with additional green onions. Cover and refrigerate for at least 1 hour. Serve with breadsticks and peppers. Make about 2 cups.