If you need a quick, easy, and make-ahead appetizer for your upcoming Holiday party then look no further. These delicate little pinwheels are absolutely delicious, positively addicting, and devoured by adults and children alike. Oh, and the smell of these while they are baking? Pizzeria comes to mind.
I have been making these every year for Christmas ever since I saw them in the October 2001 issue of Bon Appétit. Pepperoni, cheese, and puff pastry--yum!
This appetizer can be made in advance (perfect for the Holiday rush). Just roll them up and wrap tightly in plastic wrap and store in a freezer bag for up to one month. Defrost the rolls in the freezer before slicing and continue with the recipe.
Normally I like to make my own puff pastry, but I got caught up in the Holly-Jolly and didn't get around to it. Fortunately there are some acceptable options in the freezer section of your local market. If you can, try to find Dufour Puff Pastry. It is an all-butter puff pastry that bakes up beautifully--it is the next best thing to homemade. The Whole Foods in my area carries it.
The recipe calls for sliced pepperoni, but I prefer the taste of log pepperoni. I just peel off the casing, give it a rough chop, and then throw it in my food processor to finely mince the pepperoni. The recipe also calls for honey mustard, but instead of buying a special ingredient I just stir together some Dijon and honey for a sweet and savory spread.
Bake the pinwheels just before your guests arrive and serve warm and within the hour. Any leftovers can be refreshed in a 350º F oven for 5 minutes, but I doubt there will be any leftovers. Perfect for a Holiday get together and lovely for a cocktail party. I do hope you will give them a try.
Pepperoni and Asiago Pinwheels
makes about 48 pinwheels
1 11 x 11 x 1/4-inch sheet of frozen puff pastry (half of an 18 oz or 17.3 oz package, thawed)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy Dijon mustard
1 tablespoon honey
1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 oz pepperoni, thinly sliced or minced in the food processor
1 egg beaten
In a small bowl, mix the Asiago, thyme, oregano and black pepper. Set aside. In another small bowl, stir together the mustards and honey. Set aside.
On a lightly floured surface, unfold the thawed puff pastry and cut crosswise in half to form 2 rectangles. Using an offset spatula, spread half of the mustard mixture on a pastry rectangle, leaving a 1-inch border at one long edge. Place half of the pepperoni in an even layer on top of the mustard. Top the pepperoni with half of the cheese mixture. Using a pastry brush, brush the plain edge border with the beaten egg.
Starting at the long edge opposite the plain border, roll the pastry, sealing at the egg-coated edge. Transfer the pastry roll, seam side down, to a sheet of plastic wrap and cover. Repeat with remaining roll. Chill rolls in the refrigerator until firm, about 30-45 minutes.
Position racks in upper and lower thirds of the oven. Preheat the oven to 400º F. Line 2 baking sheets with parchment paper. With a sharp knife, slice each roll into 24 slices. Place 1 inch apart on the baking sheet. Bake until golden brown and flaky, about 12-15 minutes; rotating sheets on opposite racks halfway through baking. Transfer to a heat-proof platter and serve. Serve warm and within an hour. Leftovers can be refreshed in a 350º F oven for 5 minutes. Enjoy!
Source: Adapted from Bon Appétit