Pimiento Cheese Pinwheels

1. 1

   Thaw puff pastry until it can be rolled out.

2. 2

   Lightly flour your work surface and rolling pin.

3. 3

   Roll the puff pastry out to approximately a 15x15 inch square, or until the puff pastry is thin, but does not easily tear.

4. 4

   Spread a thin layer of pimiento cheese over the whole pastry, leaving a 1/2 inch border on all sides.

5. 5

   If pimiento cheese is not your thing, try topping with:

6. 6

   -A thin layer of deli mustard, grated cheese and salami -Pesto, mozzarella and sundried tomatoes -Honey mustard, turkey and Swiss cheese

7. 7

   Starting from the right side of the dough, roll the pastry up to form a log.

8. 8

   Wrap the log in wax paper (to prevent sticking) and then wrap that in tin foil (to seal) and put it in the freezer.

9. 9

   This can be frozen for several weeks.

10. 10

    If you want to bake the pinwheels right away, I would still recommend freezing the log for 15-20 minutes, to firm it up.

11. 11

    Makes slicing a lot easier!

12. 12

    When ready to bake:

13. 13

    Preheat the oven to 400 degrees F. Remove pinwheel log from the freezer and unwrap.

14. 14

    Using a very sharp knife, slice the log into thin rounds, less than a 1/4 inch thick.

15. 15

    Spray a baking sheet with non-stick spray, or cover with parchment paper.

16. 16

    Lay the pinwheel slices down, about an inch apart.

17. 17

    Bake for 10-15 minutes, or until puffed up and lightly browned.

18. 18

    Cool and serve.

* Per serving · 4 servings · Values may vary.