Pepperoni and Asiago Pinwheels

makes about 48 pinwheels


1 11 x 11 x 1/4-inch sheet of frozen puff pastry (half of an 18 oz or 17.3 oz package, thawed)

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons grainy Dijon mustard

1 tablespoon honey

1/2 cup grated Asiago cheese

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 oz pepperoni, thinly sliced or minced in the food processor

1 egg beaten 


In a small bowl, mix the Asiago, thyme, oregano and black pepper.  Set aside.  In another small bowl, stir together the mustards and honey.  Set aside.


On a lightly floured surface, unfold the thawed puff pastry and cut crosswise in half to form 2 rectangles.  Using an offset spatula, spread half of the mustard mixture on a pastry rectangle, leaving a 1-inch border at one long edge.  Place half of the pepperoni in an even layer on top of the mustard.  Top the pepperoni with half of the cheese mixture. Using a pastry brush, brush the plain edge border with the beaten egg.


Starting at the long edge opposite the plain border, roll the pastry, sealing at the egg-coated edge.  Transfer the pastry roll, seam side down, to a sheet of plastic wrap and cover.  Repeat with remaining roll.  Chill rolls in the refrigerator until firm, about 30-45 minutes.


Position racks in upper and lower thirds of the oven.  Preheat the oven to 400º F. Line 2 baking sheets with parchment paper.  With a sharp knife, slice each roll into 24 slices.  Place 1 inch apart on the baking sheet.  Bake until golden brown and flaky, about 12-15 minutes; rotating sheets on opposite racks halfway through baking.  Transfer to a heat-proof platter and serve. Serve warm and within an hour.  Leftovers can be refreshed in a 350º F oven for 5 minutes. Enjoy!


Printed from thegalleygourmet.net