- 30
Ingredients
- YIELD 30 PIECES
- 1/2 cup asiago cheese (grated)
- 3/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1/4 tsp black pepper (ground)
- 1 sheet puff pastry (frozen puff pastry half of 17.3 ounce package thawed)
- 2 tbsp dijon mustard (honey)
- 2 oz pepperoni (packaged sliced, twenty-four 1-1/2-inch slices)
- 1 egg (beaten to blend)
- vegetable oil (nonstick vegetable oil cooking spray)
Preparation
Step 1
Mix first 4 ingredients in medium bowl
Cut puff pastry crosswise in half to form 2 rectangles
Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge
Place half of pepperoni in single layer atop mustard
Top pepperoni with half of cheese mixture
Brush plain border with egg
Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge
Transfer pastry roll, seam side down, to medium baking sheet
Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg
Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day
Preheat oven to 400°F
Line 2 baking sheets with foil
Lightly spray with vegetable oil spray
Cut each pastry roll into about thirty 1/4-inch-thick rounds
Transfer pinwheels to prepared sheets
Bake until golden, about 15 minutes
Transfer to platter; serve