"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pepperoni and Asiago Pinwheels Recipe

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This recipe for Pepperoni and Asiago Pinwheels, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Asiago cheese, grated
3/4 tsp. thyme, dried
3/4 tsp. oregano, dried
1/4 tsp. ground black pepper
2 tbl. honey-dijon mustard
2 oz. packaged sliced pepperoni
1 egg, large beaten
Nonstick cooking oil spray
1 sheet frozen puff pastry (half of 17.3 oz. pkg.) thawed

Directions:
Directions:
Mix first 4 ingredients in medium bowl.
Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tbl. mustad over 1 puff pastry rectangle, leaving 1-inch plain border at one 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 and wrap and chill up to 1 day.
Preheat oven to 400 degrees. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into 30 1/4-inch thick rounds. Transfer pinwheels to prepared sheets.
Bake until golden, about 15 minutes. Transfer to platter to serve.

 

 

 

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