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1
Thaw puff pastry until it can be rolled out.
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2
Lightly flour your work surface and rolling pin.
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3
Roll the puff pastry out to approximately a 15x15 inch square, or until the puff pastry is thin, but does not easily tear.
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4
Spread a thin layer of pimiento cheese over the whole pastry, leaving a 1/2 inch border on all sides.
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5
If pimiento cheese is not your thing, try topping with:
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6
-A thin layer of deli mustard, grated cheese and salami -Pesto, mozzarella and sundried tomatoes -Honey mustard, turkey and Swiss cheese
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7
Starting from the right side of the dough, roll the pastry up to form a log.
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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.
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9
This can be frozen for several weeks.
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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.
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11
Makes slicing a lot easier!
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12
When ready to bake:
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13
Preheat the oven to 400 degrees F. Remove pinwheel log from the freezer and unwrap.
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14
Using a very sharp knife, slice the log into thin rounds, less than a 1/4 inch thick.
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15
Spray a baking sheet with non-stick spray, or cover with parchment paper.
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16
Lay the pinwheel slices down, about an inch apart.
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17
Bake for 10-15 minutes, or until puffed up and lightly browned.
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18
Cool and serve.
