Lucky for you, I have many. But lately, this one’s my fave.
It gets rave reviews, has just a handful of ingredients, and can be made while you’re multi-tasking with other more time-consuming dishes.
When I was grating the cheese for these little heavenly pinwheels, Danny was all “OMG IT SMELLS LIKE PUKE IN HERE!”
Say hello to Asiago, my friend. How can something so smelly taste so delicious? Who knows, but it does.
Even my nieces, who are 3 and 2, enjoyed these “little pizzas.”
Hope you do, too!
Asiago Pepperoni Pinwheels
Adapted from Bon Appetit
Makes about 48 pinwheels
- 1 cup grated Asiago cheese
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 2 sheets frozen puff pastry, thawed
- 4 tablespoons honey-Dijon mustard
- 4 ounces sliced pepperoni
- 1 large egg, beaten
Mix cheese and spices in a medium bowl. Using a pizza cutter, cut puff pastry in half to form two rectangles. Spread 1 tablespoon mustard over each rectangle, leaving a 1-inch border at one long edge.
Place pepperoni slices in a single layer atop mustard, then sprinkle on cheese mixture. Brush plain border with egg. Starting at the side opposite of the egg coating, roll up pastry, sealing at egg-coated edge.
Chill each roll until firm, at least 30 minutes. (Or if you’re on a time crunch, you can freeze for 10 minutes).
Preheat oven to 400 degrees F. Line two baking sheets with foil and lightly spray with nonstick spray.
Cut each roll into 1/4-inch thick rounds. Line baking sheet and bake until golden, 15-17 minutes. Serve immediately.