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 like these Pepperoni Pinwheels. 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 border 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.
If you like the look of these pepperoni pinwheels, check out my Muenster and Spinach Pinwheels and Spinach Feta Pinwheels. And there are many more Appetizer Recipes in my Recipe Index! Plus these Ham and Cheese Party Puffs from Miss in the Kitchen also sound terrific!
- 1/2 cup grated Asiago cheese
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 14 ounces frozen puff pastry, thawed in refrigerator (I use Dufour brands)
- 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.
Amount Per Serving: Calories: 229Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 277mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 5g