These versatile Honey Mustard Pepperoni Pinwheels are elegant enough for a cocktail party, yet perfect for a nibble at a casual picnic dinner.
Honey Mustard Pepperoni Pinwheels
I love having a package of buttery puff pastry dough in my freezer. Whether to wrap a brie or make a spectacular pinwheel appetizer, it’s a shortcut to making all sorts of delectable treats. I first made these pepperoni pinwheels for my book club.
I rolled out a sheet of puff pastry, layered it with mustard, pepperoni and cheese, then rolled, sliced and baked. Easy and impressive. Bill was eying these spiral beauties when he arrived home from work and was my first taste tester. With his seal of approval, I moved a platter of these flaky numbers to the buffet where they were soon devoured by my friends.
Tips for Working with Puff Pastry
Using store bought puff pastry is an easy way to make impressive, elegant appetizers. Pinwheels are especially noteworthy, since they make such a beautiful presentation without a lot of work! You just need to know a few simple rules about working with puff pastry. PRO-Tip: My biggest tip is to use an all butter puff pastry for the tastiest pinwheels! Check the ingredients listed on the box.
- Defrost your puff pastry overnight in the refrigerator. If you leave it on the counter to defrost, it can get too warm which makes it difficult to work with.
- You must roll out your puff pastry sheet to smooth out the seams. Use a lightly floured surface to prevent sticking.
- Leave a one-inch boarder when applying the toppings. This will leave some room for the filling to shift as you roll up the dough.
- Applying an egg wash to the border will help seal the dough so it doesn’t unfurl as it bakes.
- Chill the roll before cutting. PRO-Tip: A rule of thumb when using puff pastry is to have the pastry cold and the oven hot for the best results.
- Shake up your fillings as you like. Add a different combination of meats and cheeses, but take care to make sure your filling does not get too thick or it will be hard to roll.
More Splendid Picnic Inspiration from My Blogger Friends
This week, some of my blogger friends are celebrating both Earth Day and National Picnic Day (who knew??) by sharing recipes to enjoy while picnicking in the great outdoors! It will be at least another couples weeks before the weather around here is conducive to dining al fresco, but before too long Memorial Day will be upon us.
Then you’ll be happy to have this marvelous list of recipes from which to pick and choose for your next picnic. I’d suggest starting with some pepperoni pinwheels, but I may be biased!
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Honey Mustard Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Nicoise Salad by The Petit Gourmet
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Lemon Lime Pound Cake by Vintage Kitchen
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- 1/2 cup grated Asiago cheese
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 sheet frozen puff pastry, thawed in refrigerator (I use Dufour brand, 14 ounces)
- 2 tablespoons Honey-Dijon mustard
- 2 ounces sliced pepperoni
- 1 large egg, beaten to blend
- Mix together the Asiago cheese, thyme, oregano and pepper and set aside.
- On a very lightly floured surface, roll out the puff pastry just to smooth out the seams. Spread mustard over surface of puff pastry, leaving a one-inch plain border at one of the long edges. Arrange the pepperoni over the mustard, then sprinkle with the Asiago mixture.
- Brush plain border with egg. Starting at side opposite plain border, roll up pastry, then press along the seam to seal. Transfer the roll, seam side down, to a parchment lined baking sheet. Chill for at least an hour.
- Preheat oven to 400°. Line second baking pan with parchment.
- Cut each pastry roll into about thirty 1/4-inch-thick rounds. Place pinwheels to prepared sheets. Bake 15 minutes or till golden. Serve warm.
Prep time does not include chilling times.