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Pepperoni and Asiago Pinwheels Published on: June 12, 2020


Pepperoni and Asiago Pinwheels

Cook Time15 minutes
Course: Appetizer


  • bowl
  • medium baking sheet
  • 2 baking sheets


  • 1/2 cup grated asiago cheese
  • 3/4 tsp dried thyme
  • 3/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 sheet frozen puff pastry (half of 17.3 oz package), thawed
  • 2 tbsp honey dijon mustard
  • 2 oz packaged sliced pepperoni (about 24)
  • 1 large egg, beaten to blend
  • nonstick vegetable oil cooking spray


  • Mix first four ingredients in a bowl.
  • Cut puff pastry crosswise in half to form two rectangles
  • Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge.
  • Place half of pepperoni in single layer atop mustard.
  • Top pepperoni with half of 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.
  • Repeat with remaining pastry rectangle.
  • Chill rolls until firm or wrap and chill up to 1 day.
  • Preheat oven to 400°F.
  • Line 2 baking sheets with foil.
  • Lightly spray with oil.
  • Cut each pastry roll into 1/4 inch rounds.
  • Bake 15 minutes.

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