Pepperoni and Asiago Pinwheels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
1/2 cup(s) grated asiago cheese |
3/4 teaspoon(s) dried thyme |
3/4 teaspoon(s) dried oregano |
1/4 teaspoon(s) ground black pepper |
1/2 package(s) frozen puff pastry (1 sheet), thawed |
2 tablespoon(s) honey-dijon mustard |
2 ounce(s) packaged sliced pepperoni (about 24 1-1/2-inch-diameter slices) |
1 large egg, beaten to blend |
nonstick cooking spray |
Directions:
1. Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tbs. mustard over 1 puff pastry rectangle, leaving 1-inch border at one long end. 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 baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill for up to a day.
2. Preheat oven to 400 degrees F. Line 2 baking sheets with foil. Lightly spray with cooking spray. Cut each pastry roll into about 30 1/4-inch- thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter and serve.
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