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1
Mix first 4 ingredients in medium bowl.
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2
Cut puff pastry crosswise in half to form 2 rectangles.
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3
Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge.
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4
Place half of pepperoni in single layer atop mustard.
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5
Top pepperoni with half of cheese mixture.
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6
Brush plain border with egg.
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7
Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge.
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8
Transfer pastry roll, seam side down, to medium baking sheet.
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9
Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg.
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10
Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.
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11
Preheat oven to 400F.
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12
Line 2 baking sheets with foil.
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13
Lightly spray with vegetable oil spray.
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14
Cut each pastry roll into about thirty 1/4-inch-thick rounds.
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15
Transfer pinwheels to prepared sheets.
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16
Bake until golden, about 15 minutes.
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17
Transfer to platter; serve.
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18
*Available at specialty foods stores and some supermarkets.
