- 1/2 cup of grated Asiago Cheese
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 sheet frozen puff pastry , thawed
- 2 tablespoons honey Dijon mustard
- 2 ounces packaged sliced pepperoni
- 1 large egg, beaten to blend
Mix the cheese, herbs and pepper into a medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over each of the rectangles. Place half of the pepperoni in single layer on top of the mustard. Top pepperoni with half of the cheese mixture. Brush plan border with egg. Then start at the side opposite the plain boarder roll up the pastry, and seal at the egg coated edge. Transfer pastry roll, seam side down to medium baking sheet. Chill both rolls until firm, about 30 minutes, or wrap and freeze longer.
Preheat over to 400. Lightly spray baking sheet lined with foil with vegetable oil spray. Cut each pastry roll into about 30 1.4 inch thick rounds. Place pinwheels on prepared sheets. Bake until golden about 15 minutes, transfer to a platter, and watch them be devoured.
