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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1/2 cup finely grated Gruyere cheese
3/4 teaspoon dried sage
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 puff pastry sheet, thawed
2 tablespoons honey mustard
2 ounces packaged sliced pepperoni
1 egg, lightly beaten
Mix the Gruyere, sage, oregano, and pepper together in a small bowl. Lay the puff pastry on a lightly floured surface with a short side closest to you. Cut in half crosswise.
Arrange a long side closest to you. Divide the mustard and spread evenly over the sheets of puff pastry, leaving a 1-inch border at the top edge. Divide the pepperoni and arrange in a single layer over the mustard. Top with the Gruyere mixture. Brush the farthest edge of each half with the egg. Roll the puff pastry tightly from the closest edge toward the egg-coated edge. Lay, seam-side down, on a baking sheet and chill until firm, about 30 minutes.
Preheat the oven to 400 degrees F.
Cut the logs into 1/4-inch-thick slices and arrange, cut-side down, 1 inch apart on a foil- or parchment paper-lined baking sheet. Bake, one baking sheet at a time, in the middle of the oven until golden, about 14 minutes. Serve warm.
Do-ahead tip: The puff pastry can be filled and rolled up to 1 day in advance and refrigerated, or frozen up to 2 weeks in advance. Thaw, cut, and bake as directed.
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PEPPERONI GRUYERE, AND HONEY MUSTARD PUFF PASTRY PINWHEELS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1/2 cup finely grated Gruyere cheese
3/4 teaspoon dried sage
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 puff pastry sheet, thawed
2 tablespoons honey mustard
2 ounces packaged sliced pepperoni
1 egg, lightly beaten
Mix the Gruyere, sage, oregano, and pepper together in a small bowl. Lay the puff pastry on a lightly floured surface with a short side closest to you. Cut in half crosswise.
Arrange a long side closest to you. Divide the mustard and spread evenly over the sheets of puff pastry, leaving a 1-inch border at the top edge. Divide the pepperoni and arrange in a single layer over the mustard. Top with the Gruyere mixture. Brush the farthest edge of each half with the egg. Roll the puff pastry tightly from the closest edge toward the egg-coated edge. Lay, seam-side down, on a baking sheet and chill until firm, about 30 minutes.
Preheat the oven to 400 degrees F.
Cut the logs into 1/4-inch-thick slices and arrange, cut-side down, 1 inch apart on a foil- or parchment paper-lined baking sheet. Bake, one baking sheet at a time, in the middle of the oven until golden, about 14 minutes. Serve warm.
Do-ahead tip: The puff pastry can be filled and rolled up to 1 day in advance and refrigerated, or frozen up to 2 weeks in advance. Thaw, cut, and bake as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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