Pepperoni Pinwheels
Posted On 16 July 2019
Found this years ago and have played with it since. Seen many varieties of it, too, so you could play with the cheese and protein ingredients to your own liking.
Pepperoni Pinwheels
Great, adaptable appetizer. Mix up the meat, the cheese, etc.
Ingredients
- 1 Sheet of puff pastry
- ½ cup finely grated Gruyere cheese
- ¾ teaspoon dried sage
- ¾ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 tablespoons honey- or spicy-mustard
- 2 ounces pepperoni, thinly sliced
- 1 egg, lightly bveaten
Instructions
- Mix the Gruyere, sage, oregano, and pepper together in a small bowl.
- Lay the puff pastry on a lightly floured surface with the short side closest to you.
- Spread the mustard evenly over the sheet of puff pastry, leaving a one inch border at the far edge.
- Top with the pepperoni.
- Top with the Gruyere mixture.
- Brush the far edge with the egg.
- Roll the puff pastry tightly from the closest edge toward the egg-coated edge.
- Lay the log seam-side down on a baking sheet and chill until firm, about 30 minutes or up to a day.
- Pre-heat the oven to 400°F.
- Cut the logs into 1/4-inch-thick slices and arrange, cut-side down, 1 inch apart on a parchment-lined baking sheet.
- Bake, one baking sheet at a time, in the middle of the oven until golden brown, about 14 minutes.
- Serve warm.
Notes
- The puff pastry can be filled and rolled up to 1 day in advance and refrigerated.
- The logs can also be frozen up to 2 weeks in advance. Thaw, cut, and bake as directed.
- While the cheese is something to change, don’t use something too greasy (like cheddar) as the pepperoni is already pretty greasy.