Pepperoni & Asiago Pinwheels

This year, I decided to up my appetizer game with a few new ones, and this is one seriously staying in my rotation! Super easy, with tons of flavor, both my son and myself loved them. They’re seriously addictive!

Pepperoni & Asiago Pinwheels
Pepperoni & Asiago Pinwheels

I have seen this quickie on Epicurious for ages, but really only thought to make it because I had a bit of left over pepperoni! I think it could easily be adapted to include all kinds of fillings. The instructions were a bit vague and I made just a slight change to the recipe, so here’s the original.

While I don’t make a lot of recipes using puff pastry (it can be pricey and I’m too lazy to toil over my own) around any holiday is the best time to pick up a box. Often on sale, generally unadvertised, buy and stash it in your freezer. An overnight thaw in the fridge and you’re good to go!

Oddly enough, we found these were best eaten not right out of the oven but a few minutes later, after they’d had a little time to cool. They’re filled with so many flavors and herbs when they’re warm, they’re just a bit overwhelming.

Pepperoni & Asiago Pinwheels

  • Servings: 50 rolls
  • Difficulty: easy
  • Print

  • 1/2 cup grated Asiago cheese
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 sheet frozen puff pasty (half of 17.3-ounce package), thawed
  • 1 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 – 3 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
  • 1 large egg, beaten to blend 
  • Nonstick vegetable oil cooking spray

Mix first 4 ingredients in medium bowl.

Roll puff pastry to roughly a 12 x 15″ rectangle. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at a long edge. Drizzle with honey and use a knife to gently spread.

Place pepperoni in single layer atop mustard. Top pepperoni with cheese mixture. Brush plain border with egg.

Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet, a airbake is ideal. Chill roll until firm, about 30 minutes, or wrap and chill up to 1 day.

Preheat oven to 400°F. Line two baking sheets with foil. Lightly spray with vegetable oil spray or brush with oil. Cut pastry roll into about 50 3/8″ thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 14 to 15 minutes. Transfer to platter; serve.

From the kitchen of http://www.frugalhausfrau.com, adapted from Epicurious

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You know I’ll be bringing this to our Throwback Thursday #20 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!

I’ll also be linking up with Angie of Fiesta Friday, her 101st consecutive party! Her co-hosts this week are Juhls of the Not so Creative Cook and Mr. Fitz of Cooking with Mr. Fitz. I can’t wait to see what those two come up with!!

22 thoughts on “Pepperoni & Asiago Pinwheels”

  1. Have no shame in using puff pastry! I used it last year to make a tomato “tarte tatin” and my husband said it was the best pizza he ever ate!!! Hahahaha! But these that you made are delicate, savory and beautiful. I would love to have this recipe on hand for parties or even like a special dinner date night that would include an appetizer (what’s that?) such as this. Seems like would go nicely with champagne . . . but then also in front of the fire or TV watching football too! Thanks for publishing, I think I will try it!

  2. Anything pizza-like goodies, I will not resist them. These sound really delicious, Mollie. Glad that you brought these babies at FF101. I will take my share now before they’re completely gone. 😀

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