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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pepperoni and Asiago Pinwheels Recipe

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This recipe for Pepperoni and Asiago Pinwheels is from Mimi's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2c. grated Asiatic cheese
3/4 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. ground black pepper
1 sheet frozen puff pastry, thawed
2 Tbs. honey Dijon mustard
2 oz. packaged sliced pepperoni (about 24 slices)
1 large egg, beaten to blend
nonstick vegetable oil cooking spray
Directions:
Directions:
1. Mix first 4 ingredients in a medium bowl.

2. Cut puff pastry in half crosswise to form 2 rectangles.

3. Spread 1 Tbs. mustard over 1 puff pastry rectangle,
leaving a 1" plain border at 1 long edge.

4. Place half of pepperoni in single layer atop mustard.
Top pepperoni with half of cheese mixture.

5. Brush plain border with egg. Starting at side opposite plain
border, roll up pastry, sealing at egg-coated edge.

6. Transfer pastry roll, seam side down, to medium baking sheet.

7. Repeat with remaining pastry rectangle, mustard, cheese mixture
and egg.

8. Chill rolls until firm, about 30 minutes, or wrap and chill up to
one day.

9. Line 2 baking sheets with foil. Spray with vegetable spray.

10. Cut each pastry roll into about 30 rounds, about 1/4"
thick. Transfer prepared pinwheels to baking sheet.

11. Bake at 400º until golden, about 15 minutes.

 

 

 

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