Easy Asiago and Pepperoni Pinwheels

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READY IN: 1hr 15mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).
  • Cut the puff pastry in half to form 2 rectangles.
  • Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
  • Place half of the pepperoni (13 slices) in a single layer on top of mustard.
  • Top pepperoni with half of cheese mixture.
  • Brush the untouched border with egg.
  • Starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
  • Transfer pastry roll (seam-side down) to a medium baking sheet.
  • Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
  • Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
  • Set oven to 400 degrees.
  • Line two baking sheets with foil and lightly spray with non-stick cooking spray.
  • Cut each pastry roll into about 30 (1/4-inch thick slices).
  • Transfer the pinwheels to prepared baking sheets.
  • Bake until golden (about 15 minutes).
  • Transfer to a platter and serve.
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