These Pepperoni Pinwheels were a recent snack-time success story. The bold, savory flavors of pepperoni, smoked cheese and mustard wrapped in golden flaky pastry? Yep. I take this as a sign I should plan to be late with dinner more often.
Here are a couple of bold, quirky musical taste treats from my personal playlist that live on Repeat. I hope you like them. If you want to learn more about these artists, click the names to visit their websites: Dorsal Fins + Radio Moscow.
Slightly adapted from Cocktail Food – 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock
½ - ¾ cup finely grated smoked Gruyère cheese (Cook’s note: original recipe calls for ½ cup, which is what’s shown in the pictures – I think it could use more)
¾ teaspoon dried sage
¾ teaspoon dried oregano
¼ teaspoon pepper
1 puff pastry sheet, thawed
2 tablespoons honey mustard (Cook’s note: I didn’t measure this, just spread it on the pastry somewhat generously following the directions below)
2+ ounces packaged sliced pepperoni (Cook’s note: depending on how the slices are overlapped when placed on the pastry, you may need a few additional slices)
1 egg, lightly beaten
- Mix the smoked Gruyère, 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. Give it a roll or two with a lightly floured rolling pin. This helps to even it out and reattach any torn seams in the dough.
- Cut puff pastry sheet 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 Gruyère 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 ¼-inch-thick slices and arrange, cut-side down, 1 inch apart on a Silpat, 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.
Yield: 48 pinwheels