Best Pepperoni And Asiago Pinwheels Recipes

Pepperoni and Asiago Pinwheels image

Yield Makes about 60 pinwheels

Number Of Ingredients 9

1/2 cup grated Asiago cheese*
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons honey-Dijon mustard
2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
1 large egg, beaten to blend
Nonstick vegetable oil cooking spray

Steps:

Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 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, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.
*Available at specialty foods stores and some supermarkets.

Easy Asiago and Pepperoni Pinwheels image

Provided by Kittencalrecipezazz

Time 1h15m

Yield 60 pinwheels (approx)

Number Of Ingredients 8

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

Steps:

In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).
Cut the puff pastry in half to form 2 rectangles.
Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
Place half of the pepperoni (13 slices) in a single layer on top of mustard.
Top pepperoni with half of cheese mixture.
Brush the untouched border with egg.
Starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
Transfer pastry roll (seam-side down) to a medium baking sheet.
Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
Set oven to 400 degrees.
Line two baking sheets with foil and lightly spray with non-stick cooking spray.
Cut each pastry roll into about 30 (1/4-inch thick slices).
Transfer the pinwheels to prepared baking sheets.
Bake until golden (about 15 minutes).
Transfer to a platter and serve.

Nutrition Facts : Calories 28.5, Fat 2, SaturatedFat 0.6, Cholesterol 4.6, Sodium 33.6, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 0.6

Pepperoni and Asiago Pinwheels image

Provided by Kimi Gaines

Time 25m

Number Of Ingredients 8

Steps:

1. Mix first 4 ingredients in medium bowl. Roll out crescent rolls and make sure creases are rolled out to make a sheet. Spread 1 tbs mustard over each sheet. Place 1/2 of pepperoni in a single layer atop mustard. Top pepperoni with half of cheese mixture.
2. Starting on opposite side roll pastry. Transfer to roll to baking sheet seam side down and refrigerate for 1hr. Cut roll into 1/4 inch slices.
3. Bake at 400F for 15 minutes.

Pepperoni and Asiago Pinwheels image

Provided by @MakeItYours

Number Of Ingredients 9

1/2 cup grated Asiago cheese*
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pasty (half of 17.3-ounce package), thawed
2 tablespoons honey-Dijon mustard
2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
1 large egg, beaten to blend
Nonstick vegetable oil cooking spray

Steps:

Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 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, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.
Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.