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Savory Bites: Pepperoni Pinwheels + Dorsal Fins + Radio Moscow

5/7/2015

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Lately my mother-in-law Ina has come to our house for dinner about once a week which is delightful as she’s excellent company and never fails to praise my cooking. For two reasons I've learned that I should have a snack ready on these evenings. #1- She’s always early, and #2- Lately I’m always late. I always mean to have my prep work done ahead of time so that dinner is just zip-zip-zip-done and on the table. But no, get comfortable, have a nibble, it’s going to be a while. (sips wine at a leisurely pace before checking the recipe once again)

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. 

Ingredients
Lightly roll a sheet of puff pastry
Cut the sheet in half
Spread honey mustard on each half, leaving a 1-inch border on top
Layer on pepperoni and cheese
Brush egg wash on plain border, then roll up tight
Rolls need to chill in fridge 30 minutes
Sliced and ready for the oven
Close-up
Baked and ready for munching
There are a few quirks to this recipe. (More like quirks of the cook.) Rolling up the pastry-pepperoni-cheese combo was an awkward maneuver – my hands didn’t seem big enough or coordinated enough to roll both ends of the “log” at the same time. I had to unroll and re-roll a couple times, and still didn’t get it quite tight enough. In the end it doesn’t matter because this is so darned delicious and who cares about dinner anyway?!

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. 

Pepperoni Pinwheels

Slightly adapted from Cocktail Food – 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock


Ingredients:

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

Directions:

  • 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

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