Easy Asiago And Pepperoni Pinwheels

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1/2 cup grated asiago cheese, can use slightly more if desired
• 1/2-3/4 teaspoon dried thyme (rubbed between fingers to release the flavor)
• 3/4 teaspoon dried oregano
• black pepper
• 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
• 2 tablespoons dijon mustard
• 2 ounces packaged sliced pepperoni (about twenty-six 1-1/2-inch diameter slices)
• 1 large egg, slighty beaten

Recipe

• 1 in a bowl, mix together cheese, thyme, oregano and black pepper (i use about 1/4 teaspoon black pepper for this).
• 2 cut the puff pastry in half to form 2 rectangles.
• 3 spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
• 4 place half of the pepperoni (13 slices) in a single layer on top of mustard.
• 5 top pepperoni with half of cheese mixture.
• 6 brush the untouched border with egg.
• 7 starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
• 8 transfer pastry roll (seam-side down) to a medium baking sheet.
• 9 repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
• 10 chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
• 11 set oven to 400 degrees.
• 12 line two baking sheets with foil and lightly spray with non-stick cooking spray.
• 13 cut each pastry roll into about 30 (1/4-inch thick slices).
• 14 transfer the pinwheels to prepared baking sheets.
• 15 bake until golden (about 15 minutes).
• 16 transfer to a platter and serve.