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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 1/2 cup grated Asiago cheese*
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 2 tablespoons honey-Dijon mustard
- 2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
- 1 large egg, beaten to blend
- Nonstick vegetable oil cooking spray
Method
- 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 400F.
- 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.
- *Available at specialty foods stores and some supermarkets.
