Savory Asiago & Pepperoni Puff Pinwheels
Indulge in these irresistible Asiago and pepperoni pinwheels, a delightful fusion of flaky puff pastry, zesty spices, and savory cheese. Perfect for any gathering, these bite-sized treats will steal the show at your next party or enhance your evening snack ritual. With their crispy texture and rich flavors, once you start eating, you won't be able to stop! Prepare them ahead of time by refrigerating the rolls for up to 24 hours, ensuring they are ready to bake when you are.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Asiago cheese
1/2 cup (grated)
Dried thyme
1/2-3/4 teaspoon (rubbed between fingers)
Dried oregano
3/4 teaspoon (dried)
Black pepper
to taste (freshly ground)
Frozen puff pastry
1 sheet (thawed)
Dijon mustard
2 tablespoons (spreadable)
Packaged sliced pepperoni
2 ounces (approximately twenty-six 1-1/2-inch diameter slices)
Egg
1 large (slightly beaten)
Instructions
1
In a mixing bowl, combine the grated Asiago cheese, dried thyme, oregano, and black pepper, stirring well to blend.
2
Carefully cut the thawed sheet of puff pastry in half to create two rectangular pieces.
3
Spread 1 tablespoon of Dijon mustard evenly over each puff pastry rectangle, leaving a 1-inch border on one long edge untouched.
4
On each mustard-covered rectangle, layer half of the sliced pepperoni (approximately 13 slices) in a single, even layer.
5
Sprinkle half of the cheese mixture over the pepperoni on each rectangle.
6
Brush the exposed 1-inch border with the beaten egg to help seal the pastry.
7
Starting from the opposite end of the untouched border, tightly roll up each pastry rectangle, sealing it at the egg-coated edge.
8
Place the rolled pastries seam-side down on a medium baking sheet.
9
Chill the rolls in the refrigerator for 30-40 minutes, or wrap them tightly and refrigerate for up to 1 day to firm up.
10
Preheat your oven to 400°F (200°C).
11
Line two baking sheets with foil and lightly spray with non-stick cooking spray.
12
Slice each pastry roll into approximately 30 (1/4-inch thick) pinwheels.
13
Arrange the pinwheels on the prepared baking sheets, spacing them evenly.
14
Bake in the preheated oven until golden brown and puffed, about 15 minutes.
15
Transfer the baked pinwheels to a platter and serve warm, allowing everyone to enjoy these delicious bites.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Asiago & Pepperoni Puff Pinwheels?
They are bite-sized appetizers made from flaky puff pastry, Asiago cheese, pepperoni, and a blend of savory spices.
What type of cheese is best for these pinwheels?
This recipe specifically uses 1/2 cup of grated Asiago cheese for its savory flavor profile.
What spices are used in the cheese mixture?
The cheese is mixed with dried thyme, dried oregano, and freshly ground black pepper.
How many sheets of puff pastry are required?
The recipe calls for one sheet of frozen puff pastry, which must be thawed before use.
How do I prepare the puff pastry for filling?
Carefully cut the thawed puff pastry sheet in half to create two equal rectangular pieces.
What kind of mustard should I use?
Use 2 tablespoons of Dijon mustard, spreading 1 tablespoon evenly over each pastry rectangle.
Where should I avoid spreading the mustard and toppings?
Leave a 1-inch border untouched on one long edge of each puff pastry rectangle to allow for sealing.
How many pepperoni slices are needed?
You will need approximately 26 slices (about 2 ounces) of 1-1/2-inch diameter pepperoni.
How is the pepperoni layered on the pastry?
Layer approximately 13 slices of pepperoni in a single, even layer over the mustard on each rectangle.
What is the purpose of the beaten egg?
The beaten egg is brushed onto the 1-inch border to help seal the pastry roll tightly.
How do I roll the pinwheels?
Starting from the edge opposite the untouched border, tightly roll up the pastry and seal it at the egg-coated edge.
How long should the rolls chill before baking?
The rolls should chill in the refrigerator for 30-40 minutes to firm up for easier slicing.
Can I make these pinwheels a day in advance?
Yes, you can wrap the rolls tightly and refrigerate them for up to 24 hours before baking.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C) for the best results.
How should I prepare the baking sheets?
Line two baking sheets with foil and lightly spray them with non-stick cooking spray.
How thick should the pinwheels be sliced?
Slice each pastry roll into pinwheels that are approximately 1/4-inch thick.
Approximately how many pinwheels does one sheet of pastry produce?
Each roll produces about 30 slices, totaling approximately 60 pinwheels for the entire recipe.
How long do the pinwheels take to bake?
Bake them for about 15 minutes or until they are puffed and golden brown.
Should the pinwheels be served hot or cold?
The pinwheels are best served warm immediately after baking.
What is the texture of the finished pinwheels?
They have a crispy, flaky exterior with a savory, melted cheese and pepperoni interior.
Can I use fresh herbs instead of dried?
The recipe specifies dried thyme and oregano, which provide a concentrated flavor that pairs well with the pepperoni.
How do I prevent the pastry from sticking to my hands?
Ensure the puff pastry is thawed but still cold; if it gets too warm, return it to the fridge briefly.
Is it necessary to spray the foil with cooking spray?
Yes, light cooking spray ensures the cheese and pastry do not stick to the foil during baking.
Can I substitute Asiago with another cheese?
While Asiago is recommended for its sharp flavor, you could substitute with Parmesan or Romano if needed.
How should the pinwheels be arranged on the baking sheet?
Space them evenly on the prepared sheets to allow the air to circulate and the pastry to puff up.
What size pepperoni is best for this recipe?
Standard 1-1/2-inch diameter sliced pepperoni works best for the scale of the pinwheels.
How do I ensure the pinwheels keep their shape?
Chilling the dough after rolling is the key step to ensuring the pinwheels hold their circular shape when sliced.
Does the egg wash go on the outside of the roll?
In this recipe, the egg is primarily used on the internal border to seal the roll, rather than as an external wash.
What makes these pinwheels 'savory'?
The combination of Dijon mustard, Asiago cheese, pepperoni, and herbs creates a complex savory flavor.
Are these pinwheels suitable for freezing?
While the recipe focuses on refrigeration, puff pastry rolls can generally be frozen and sliced later for baking.