Easy Asiago And Pepperoni Pinwheels

1. 1

   In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).

2. 2

   Cut the puff pastry in half to form 2 rectangles.

3. 3

   Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).

4. 4

   Place half of the pepperoni (13 slices) in a single layer on top of mustard.

5. 5

   Top pepperoni with half of cheese mixture.

6. 6

   Brush the untouched border with egg.

7. 7

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

8. 8

   Transfer pastry roll (seam-side down) to a medium baking sheet.

9. 9

   Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.

10. 10

    Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.

11. 11

    Set oven to 400 degrees.

12. 12

    Line two baking sheets with foil and lightly spray with non-stick cooking spray.

13. 13

    Cut each pastry roll into about 30 (1/4-inch thick slices).

14. 14

    Transfer the pinwheels to prepared baking sheets.

15. 15

    Bake until golden (about 15 minutes).

16. 16

    Transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.