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Pepperoni Pinwheels

Great, adaptable appetizer. Mix up the meat, the cheese, etc.
Prep Time45 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, baking

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.