Pepperoni Puff Pinwheels

1. 1

   Mix the asiago cheese, oregano, thyme, and pepper in a bowl.

2. 2

   Cut each pastry sheet in half to form rectangles.

3. 3

   Spread 1 Tablespoon of mustard on one rectangle, leaving one clean inch along one of the long edges.

4. 4

   Place a single layer of pepperoni on top of the mustard, then sprinkle 1/4 cup of the cheese mixture on top of the pepperoni.

5. 5

   Brush egg on the clean inch border of the puff pastry.

6. 6

   Starting on the long edge of the rectangle, roll the puff pastry up so that the egg edge seals the outside.

7. 7

   Pinch closed.

8. 8

   Repeat with remaining pastry rectangles, cheese and pepperoni.

9. 9

   Place rolled pastries on a cookie sheet to chill for 30 minutes in the fridge.

10. 10

    Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil, and spray the foil lightly with cooking spray (caution: they WILL stick to the foil if you dont grease it!

11. 11

    ).

12. 12

    Slice each pastry roll into 1/4-inch slices, and lay flat on the cookie sheet.

13. 13

    Bake for 15 minutes until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.